Caramelized Custard Filling (Crema Quemada) Recipe

• 3 c. Lowfat milk
• 1 c. Sugar
• 4 x Egg yolks
• 2 x Cinnamon sticks
• 1 x Lemon - peel only
• 1 1/2 Tbsp. Butter
• 3 Tbsp. Cornstarch

1. Bring lowfat milk to a boil with lemon peel and cinnamon sticks broken in small pcs.
2. Let it boil slowly at least 5 min to take on flavor.
3. Beat egg yolks with 1/2 c. sugar and 3 Tbsp.
4. cornstarch till light in color and stiff.
5. Allow lowfat milk to cold for 5 min.
6. Strain it into egg yolk mix, blend, and stir frequently while cooking over low heat for 20 min or possibly till mix thickens.
7. Don't allow to boil.
8. Just before removing from fire, add in 1 1/2 Tbsp.
9. butter and stir till melted and blended.
10. Let mix cold to lukewarm before spreading on cake.
11. Sprinkle remaining sugar on top of filling and put under warm broiler just long sufficient to caramelize sugar slightly.
12. When sugar bubbles and begins to turn brown, it is done.
13. Comments: Makes sufficient filling for 1 "Rolled Cake With Cream Filling - (Brazo De Gitano)" or possibly 1 "Spongecake With Cream Filling - (Bizcocho Con Crema)", the recipes for that are included in this database.
14. The custard filling can be given any flavor you choose.
15. For example, instead of cinnamon, you might use a vanilla bean, a tsp.
16. of almond extract, or possibly a piece of orange peel.

milk, sugar, egg yolks, cinnamon sticks, lemon peel only, butter, cornstarch

Taken from cookeatshare.com/recipes/caramelized-custard-filling-crema-quemada-99961 (may not work)