This is a dessert that was born in a convent somewhere in the ninetheent century. It is simply beautiful and we love it.
Ingredients:
- 500 gr. of Sugar
- 0,25 L of water
- 15 egg yolks
- 50 gr. of lard
- lemon peel
- cinnamon stick
- port wine
- liquid caramel
Preparation:
Boil the water with the sugar, the lard the lemon peel (just one or two slices) and the cinnamon stick. When it starts turning viscous turn it of.
In another conteiner beat the yolks with 50 mlt. of port.
Let the syrup cool down and remove the cinnamon the lemon peel and the lard of it.
Add the syrup to the yolks and mix gently.
Bake, in a container with the liquid caramel on the bottom, in water bath for about 40 minutes.
Unmold and let it cool.
Enjoy!
Ingredients:
- 500 gr. of Sugar
- 0,25 L of water
- 15 egg yolks
- 50 gr. of lard
- lemon peel
- cinnamon stick
- port wine
- liquid caramel
Preparation:
Boil the water with the sugar, the lard the lemon peel (just one or two slices) and the cinnamon stick. When it starts turning viscous turn it of.
In another conteiner beat the yolks with 50 mlt. of port.
Let the syrup cool down and remove the cinnamon the lemon peel and the lard of it.
Add the syrup to the yolks and mix gently.
Bake, in a container with the liquid caramel on the bottom, in water bath for about 40 minutes.
Unmold and let it cool.
Enjoy!
2 comments:
How much water?
Hello, I'm sorry for the delay! 0,25 L of water, I have already corrected the recipe.
Regards,
Guru
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