Well with this recipe for homemade desserts, a custard cream with lemon grasswe announce the winner for the Le Creuset giveaway on the third anniversary of Loleta. It is of... Presto! Presto! Patricia Maireles, who left the comment No. 201, and fulfilled all the steps. Congratulations!
We will contact you via email so give us your data. Le Creuset will ship directly. I am sure that will enjoy it very much, so congratulations and make a lot of rich recipes and homemade desserts!
And that's what I bring to you today, a rich dessert recipe, very easy and that I used to introduce in a few mini cocottes as the ones Patricia has won. It's a custard cream but flavoured with Herb lemon or lemongrass.
One of my aunts had left me a few books of my grandmother, with its recipes in your own handwriting and plenty of desserts. What more illusion could do I have. They save written prescriptions, which liked more, their first desserts, so I decided to show them in the photos. The recipe: a traditional custard, one of those easy desserts, but that this time aromatizo with a lemongrass instead of cinnamon sticks. The result: are delicious and with a very original touch, so I hope you like them as much as to us. Get to work!
- 1 litre of milk €0,70
- 4 stalks lemon grass, cut into pieces and lightly crushed €0,50
- 6 egg yolks €0,50
- 150 g sugar €0.15
- 1 tsp. cornstarch €0.15
- a little brown sugar to sprinkle €0,05
Total, €2.05 for 8 natilas, i.e. €0.25 by custard, can somewhat richer think you for so little?
Directions
1. In a saucepan, bring to a boil the milk and Lemongrass to fire rods means to emulsify well. Crush with the help of a wooden spoon to help it release all its aroma and flavor. Leave to cool. Remove the stalk of lemon grass.
2. Beat egg yolks with cornstarch and sugar with the help of rods or an electric mixer until foamy.
3 Heat pouring milk and when it boils, gradually add the strained milk to yolks and when it is well mixed, return to heat and continue steaming on low heat, until the cream is creamy.
4 Pour in ramequins and let cool. If you want you can sprinkle with brown sugar white burn with a blowtorch. I'd rather caramelized sugar that a biscuit, bit if you want you can simply cover with a biscuit that will be soft on top of our custard cream.
- If you don't have lemon grass you can make rich desserts with a lemon peel instead. Although the taste will not be so subtle, it will be very rich.
- You can place a cookie over rather than caramelize. I prefer the rustling of the burnt sugar, but my son enjoys with soft biscuit put up
- Difficulty: easy
- Preparation time: 40 minutes
- Servings: 12
I have to thank you once again for sharing these rich recipes and load them from so much fondness that is clear, this time, the letter from your grandmother. No doubt those flavors are for us so evocative because they were accompanied by a time and dedication that we yearn for now. Through these culinary relics recovered by you and others who value the craftsman, we moved to an era in which we have very good memories. It's the magic of the senses. Thank you again.
Hi Lourdes, thank you devote your words so fondly. Keep in mind where we come from is fundamental to my because our gustative memory consists of those flavors that stay with us forever. Thank you very much for writing, but above all, thank you for being here with me. A hug
Hello phytin which send you my good enhora cucando saliste x first time on channel kitchen, I like you very much, as we explain everything, then the advantage we have is that we can look at it, time x at least I do not have for pder go anotandolo
today I see that you sent cacharriots, these the you sell into channel kitchen, or is another store, it look all with calama,
I usually do snack for the Café, and when they do simple I like x that time never get, a beautiful greeting PHYTIN
Hello phytin, thank you very much for your loving message. I glad you like the recipes. I encourage you to practice them and are sure that any you like for the cafeteria :) Things that appear in the program are cooking channel but do not sell them :( To my I thought they were beautiful but I could not buy them. A hug and thank you for editing here with me :)
Easy is to Cook as you do, and as again, I love what you do and elaborate on which these custard must have a pleasant flavor and aroma to lemon incomparable. Excellent and my more congratulations. Kisses Loleta
Hello Jose Carkis, thank you very much for your comment. I've cheered the morning! A hug
Hello laleta! I just made your custard, and I came out with paints, as if the, milk had been cut or something like that... :( do you have any idea why it could have been?
Taste, incriable, by the way;)
When cut it is because there has been a sudden temperature change that causes the ingredients to be separated and the milk cut. Be careful with the temperature of the containers that sometimes if they are metallic they play a bad trick on you. Thank you for writing and happy afternoon