Caramelized Custard Filling - (Crema Quemada)

Yield > 1
Keys : Cakes Desserts Fillings Frostings Spanish Spain European
Mediterranean Spanish
Ingredients :
3 cup Milk
1 cup Sugar
4 x Egg yolks
2 x Cinnamon sticks
1 x Lemon - peel only
1 1/2 tbl Butter
3 tbl Cornstarch
Method :
• Bring milk to a boil with lemon peel and cinnamon sticks
broken in small pieces. Let it boil slowly at least 5 minutes to
take on flavor. Beat egg yolks with 1/2 cup sugar and 3
tablespoons cornstarch until light in color and stiff. Allow milk
to cool for 5 minutes. Strain it into egg yolk mixture, blend,
and stir frequently while cooking over low heat for 20 minutes
or until mixture thickens. Do not allow to boil. Just before
removing from fire, add 1 1/2 tablespoons butter and stir until
melted and blended.
• Let mixture cool to lukewarm before spreading on cake.
Sprinkle remaining sugar on top of filling and put under hot
broiler just long enough to caramelize sugar slightly. When
sugar bubbles and begins to turn brown, it is done.
• Comments: Makes enough filling for 1 "Rolled Cake With
Cream Filling - (Brazo De Gitano)" or 1 "Spongecake With
Cream Filling - (Bizcocho Con Crema)", the recipes for which
are included in this database.
• The custard filling can be given any flavor you choose.
For example, instead of cinnamon, you might use a vanilla
bean, a teaspoon of almond extract, or a piece of orange peel.