Burned milk recipe

Burned milk, also known as Quemada or Crème Brûlée, is a traditional dessert of French cuisine that has been transferring all borders and has developed a whole series of variants. Thus, today it is possible to find a whole range of burned milk recipes, some with cornstarch, others without it, with milk cream, without, etc. In recipes, we teach how to make burned milk using yolks, sugar, milk, milk cream, cornstarch and cinnamon.

Ingredients to make burned milk:

1. First, we beat the yolks with half sugar and cornstarch. To make burned milk we recommend using manual rods.

2. Apart, we heat the milk with the cream of milk, half of the sugar and cinnamon. If we want, we can add lemon peel or half vanilla pod.

3. Before it breaks to boil, we take out a glass of the preparation, add it to the beaten yolks and integrate. Once it boils, we lower the heat to a minimum, take out the cinnamon branch, add the mixture of yolks little by little and still beat.

4. It is very important that we stir while the cream is cooking over low heat until it thickens. When we have observed that the consistency is adequate, we remove it from the heat and let it be shaped.

Trick: If lumps are made to cook the cream too much, you can always beat or blend.

5. We distribute the cream in the molds and let cool completely. Then, we sprinkle sugar and burn it with a torch. If we do not have this tool, we will have to bake at 180 ºC to obtain burned milk.

6. Praise! We can already enjoy our burned milk or burned cream. Without a doubt, the contrast of textures that this dessert offers is sensational, and if we want we can decorate with chantillí cream or homemade meringue.