- 2-1/2 Cup whole milk.
- 1/2 Cup 45% fat cream
- 2/3 Cup sugar.
- 1/2 Cup cornstarch.
- 3 Egg yolks.
- 1 Cinnamon stick.
- 1 Lemon rind.
- Sunflower oil.
Place half of the milk along with the cream, cinnamon stick and lemon peel in a Non-stick aluminum Magefesa pan. Cook at low heat for 10 minutes approximately. Drain.
Process sugar, cornstarch, remaining milk and egg yolks in a Magefesa blender. Add to drained milk and cream mixture.
Simmer, without stirring, for 10 minutes.
Pour onto a butter greased baking sheet and let cool to set.
Cut the dough into pieces, dredge in flour, then dip in egg.
Heat oil in a Magefesa Non-stick aluminum pan. Fry dough until brown on both sides. Remove from pan and place on absorbent kitchen paper.
Serve either cold or warm. Sprinkle with powder sugar and ground cinnamon prior to serving.
Flambé custards with any liqueur such as Cointreau or Triple sec if desired.
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Starting June 29 throughout July 4 you will receive a 30% discount on selected products purchased at: WWW.MAGEFESAUSA.COM
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