Once the ham and onion have been chopped, mix with the cognac and the parsley.
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| INGREDIENTS TO CARRAMEED HAME SPRING: |
| 150 g. of cooked ham 1 tablespoon of chopped parsley 2 tablespoons of cognac 1 median onion salt paprika 100 g. of milk cream 9 eggs 100 g. of cream cheese 20 g. of butter ground sugar |
INGREDIENTS TO CARRAMEED HAME SPRING:
2. Leave at rest for 20 minutes well covered.
3. Apart beating the eggs.
4. Condition with salt, add the paprika, cream cheese and milk cream; Continue beating until you get a soft mixture.
5. Paint with melted butter the mold and sprinkle with ground sugar.
6. strain the preparation of eggs and pour inside the Budinera type mold, baked in a water bath for a few minutes until it is noticed.
7. Remove and pour the first preparation; Stir a little to mix and return to the oven, always in a water bath, for 40 minutes more approximately.
8. When the preparation is noted that it follows from the mold, withdraw, let cool and unmold.
