Cream scarves recipe

CREAM PREPARATION: The first step is to prepare the ingredients with which we are going to aromatize milk. We wash the lemon very well and peel your skin finely, without much white that then bitter the dessert. We open the vanilla sheath and remove the seeds that we will reserve to add later to the milk. We heal the milk over medium heat almost to the boiling point. We lower the temperature and remove from the heat, add the vanilla seeds, the lemon skin and finally the cinnamon branch. We leave everything at rest for 5 minutes (infusing the milk) while we beat the eggs. We separate the brothers of the whites and put them in a bowl with the sugar (100 g). We beat vigorously with an electric blender or some rods until we achieve a sparkling mixture. We add to the bowl that contains the cream of yolks and sugar the fine cornmeal. To mix better we can help ourselves with a little hot milk from the step 2. We beat everything very well. We heal the milk again at medium temperature for 10 minutes with the vanilla, lemon skin and cinnamon. After cooking we pass through a strainer to remove impurities and remove half in a bowl and then soak the slices of mold bread. We put the casserole with the rest of the milk over low heat, add the mixture of egg cream, sugar and fine cornmeal. We continually stir with some rods (I just bought silicone that are very good) without lumps and taking care that it never boils. When we start thickening we remove from heat and continue moving another minute. Keep in mind that even if the cream is a bit liquid it will be thicker when it cools. We are a pastry bag, let it rest 1/2 hour and then keep in the fridge until it cools. We reserve to fill the scarves of.

Ingredients to make cream scarves:

2. Preparation of cream scarves: we choose a comfortable container to wet the mold bread and fill it with the infused and cold milk that we have reserved. Add the Oporto wine and beat with a fork to mix the liquids well. Batimos the eggs until they spoke a little and add two tablespoons of infused milk, we beat again and place on another dish that is comfortable to wet the slices before frying . We put a pan with olive oil and heat over medium heat. While the oil is heated, bathe the slices of bread in the milk. We turn it so that they are impregnated well but not chorreen, we can even crush every slice to remove excess milk. We add a little cream in the middle of the slice and fold in half in the form of a handkerchief. Then we pass the handkerchief through the beaten egg and from there to the pan. We were the cakes on both sides until they are golden. We remove a plate with absorbent paper paper to remove excess oil. We look at a wide container with sugar and cinnamon powder (about two teaspoons of cinnamon powder per 100 g of sugar) and mix well with a fork. We batter the scarves still hot in that mixture, which are permeated well with sugar and cinnamon. We must cool and taste at room temperature or cold temperature, simply delicious