Lukitxene Catalonian cream

60 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Sterilised milk 1.0 l

Lemon 0.001 kg

Cinnamon stick 0.5 ud

Oranges 0.001 kg

Pasteurised egg yolk 0.175 kg

Eggs 1.0 ud

Sugar 0.07 kg

Creamed corn 0.04 kg

Sugar 0.025 kg

Elaboration

Boil the milk with shredded cinnamon and grated orange or lemon.
Lay the eggs, the yolks in a bowl.
Add the macen mixed with the sugar and add it to the previous mixture.
Lighten the mixture with the previously melted part of infused milk.
Till the whole thing works, boils and thickens.
Fill the containers prepared for Catalan cream and cool them in a properly filmed camera.
Sprinkle with sugar and roast with shovel or torch.

Nutritional information (1 portion)

Energy

347.1

kcal

Carbohydrates

36.11

Proteins

13.56

Lipids

16.38

Fiber 0.21 g

Saturates 6.79 g

Monounsaturated fatty acids 5.55 g

Polyunsaturated fatty acids 1.79 g

Cholesterol 465.94 mg

Calcium 298.56 mg

Iron 2.81 mg

Zinc 2.25 mg

Vitamin A 280.05 ug

Vitamin C 3.84 g

Folic acid 61.62 ug

Salt (Sodium) 322.6 mg

Sugars 28.33 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.