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Custard

  • September 11, 2018
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Desserts Sweet

desserts | Custard

desserts | CustardPortions 25 servings There are no details There are no detailsIngredients 2 liters of milk 2 cups of corn starch (cornstarch) 500 grams of scraped brown sugar 4 cinnamon sticks 2 tablespoons of unsalted butter 1 fresh grated coconut 1 tablespoon cinnamon powder 1 cup sugar syrup with orange blossoms Preparation Boil 1 1/2 liter of milk with the panela, remove the cachaça or foam that is forming. Add the unsalted butter, cinnamon and cornstarch (which has been previously dissolved in 1 / 2 liter of milk) Stir slowly and simmer for 10 minutes or until you get your point (this is recognized by putting a little on a plate, let it cool, and can be easily peeled off). > At that time, add the coconut, stir and pour into individual molds or in a large mold previously caramelized or with syrup. When serving the individual portion, sprinkle with a little cinnamon powder. Recetas Recomendadas

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