Details:
Ingredients
– Butter and flour for the mold
– 5 eggs
– 1 liter of milk, partially skimmed
– 1 untreated lemon
– 100 g of butter
– 150 g of flour
– 300 g of sugar for sprinkling the surface
– 2 packets of vanilla
Preparation
– Grease a mold of 26/28 cm in diameter and sprinkle with the flour.
– Preheat the oven to 180 ° C.
– Break the eggs into a bowl and mix with a fork.
– Put the milk in pan.
– Wash the lemon peel, remove it with a knife and soak it in milk.
– Put on medium heat, warm up the milk, but do not boil. Mix occasionally with a wooden spoon.
– When it is warm, remove from heat and add the butter, mixing well with wooden spoon until it is dissolved. Remove the lemon peel.
– Combine the eggs, mixing with a whisk. Add the flour to rain, sugar and vanilla always mixing with a whisk.
– Replace the pan over medium heat and cook until the mixture become smooth as cream. Do not thicken too much.
– Put the mixture into the mold and cook for 40 minutes before turning out to verify that it is brown.
– Sprinkle with sugar and let it cool.
Barbara Farinelli – www.lospicchiodaglio.it
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