Custard

The following elaborations are needed for this recipe:

• Langue de chat biscuits
• Custard:
  • Boil 3/4 of the milk with the cinnamon and the orange and lemon peels (optional).
  • Mix the sugar with the creamed corn and dissolve in the remaining milk.
  • Add the egg yolks and mix all.
  • When the milk is well infused, remove the flavourings and add the mixture previously strained through the Chinois.
  • Blend all together and put over the heat until the mixture reaches  85 ºC.
  • Remove from the heat and  let it cool quickly.
  • Put into bowls sprinkled with  ground cinnamon and grain sugar.
  • Garnish with a langue de chat biscuit. 

Observations: 

• Check that the texture is  right by wetting a spatula and touching  it with a  fingertip to see if there is a well defined line.