Carlota de Lúcumas recipe

Boil the milk with the sugar. Grind the yolks and add some hot milk. Stir well. Remove the milk from the fire and incorporate the yolks stirring constantly. Put over very soft heat, stirring incessantly, until thickens. Dissect the gelatin in a little water, over soft heat or water bath. ÉCHELO COLADA IN THE CREAM OF YEMAS. Add the essence of vanilla and the lucumas passed by sieve. Batter the whites as for merengue. Gradually add the hot cream beating until it cools. Form with the cookies a round mold. Fill with the cream and put the refrigerator until it sets. Unmold and serve decorated with the chantilly cream.