Who has not tasted a good homemade, sweet and creamy custard? A traditional dessert that goes from generation to generation, made by our mothers and grandmothers to consent to us. Well, today recipes brings you this delicious egg custard with meringue, we guarantee that it will produce an unforgettable sensory effect in you. Odors, textures and flavors that remind us of childhood and home. In addition, it is a simple and very easy to prepare recipe. The custard is a very popular creamy dessert in Latin America, inheritance of Spain. This sweet is made with milk, egg yolks, sugar and aromas such as vanilla or lemon. Depending on the region where it is prepared, it can present aggregate ingredients such as: fresh cheese, cookie, caramel, chocolate or grated coconut. Preparation can also vary a bit. Some homemade custard are cooked over low heat in a pot, others in a water bath, steamed, baked, with or without hot water and there are those who use pressure pot. Culinary creativity has no limits!
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| Ingredients to make egg custard with meringue: |
| For the custard: 100 grams of sugar (½ cup) 40 grams of maicena 1 branch of cinnamon 1 on cinnamon powder 5 egg yolks | For the meringue: 100 grams of egg whites 200 grams of white sugar 100 milliliters of water |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make egg custard with meringue:
1. Order all work ingredients and utensils, at the table. Distribute the measures to be used in containers. Separate the egg whites and buds from the egg, reserve.
2. To start preparing the custard, cook 1 liter milk in a saucepan and wait for it to boil but do not neglect it. Meanwhile, deposit egg yolks, sugar and cornstarch in a container. The mixture will be ready when you look foamy.
3. Wait just the moment when they break the milk to empty it in the previous mixture. It is important that you gradually empty the milk in the composition, but the egg will be cooked and the mixture will not set. You can put a cinnamon branch and/or a vanilla soup spoon.
4. At this point of the recipe, the entire mixture remains to be poured into a saucepan. Step often put it on low heat, wait for it to thickens and remove constantly. At the end of cooking, remove the cinnamon branch.
Trick: If lumps are created in the mixture, wait for it to cool and get it again.
5. The homemade custard is ready! The smell of this delight will move you to your childhood. But … wait a moment, something is missing! Well, our recipe is egg custard with meringue. So, reserve the custard in a container, because now you have to prepare the meringue. To prepare an original dessert, you can also make your own caramel custard or chocolate custard.
6. To make the meringue beat the whites about to snow. When you start foaming, add a salt touch to climb faster. When the foam raises and begins to bleach, add some acid (Cremor Tartaro, a drops of lemon or vinegar), so that the whites maintain its size when you stop beating. You must reach the point of firm peak, which is when the peaks are They maintain but the tips bend, this is the ideal point to add the syrup and make Italian meringue. There are several consistency points for different applications: soft peak point, firm peak point and hard or nougat point that is harder than more than The snow.
7. On the other hand, put the sugar and without mixing water in a saucepan. Kitchen over low heat and remove constantly so that it is not caramelice to make the amÃbar. To get a good syrup it should be between 118ºC or 120ºC. If you don have a thermometer, don worry, you just need to look at its texture. The syrup must thick but without reaching the caramel point. When you see that it is thick and that makes small bubbles, you can remove it from the heat. Add the syrup, little by little in the form of a thread, to the whites in the point of snow. Beat constantly until the bowl is cold. When you see a soft and bright consistency, you will have the meringue ready.
Trick: The syrup should reach the right temperature in 10 minutes, this also serves as a guide if you do not have thermometer.
8. The creative moment came … to decorate our custard dessert! Start by locating a few dessert glasses, pour the custard, then apply the Italian meringue and ends up sprinkling with cinnamon. You can place two cinnamon or pyrilunes sticks as a final detail.
9. Enjoy this creamy cup with egg custard with meringue tasting little by little, while remembering incredible moment of your childhood … what nasts@ eras … you still be! Did you enjoy this classic dairy dessert? Do you add something else? We are interested in knowing your opinion, please share with us a photo.
