You can have it plain or topped with some caramel crusty layer. This is my favourite part! The caramel crust should break under the pressure of your spoon and will mix with the creamy softness of the sweet in your mouth… Yummy!
In Portugal we use Maizena flour to cook it. It’s a cornstarch flour that gives it a more velvety consistency. Since I couldn’t find it in Bristol, I used regular flour. It’s not exactly the same but it was still good enough!
Milk Cream (serves 10)
- 7 egg yolks
- 2 tbsp of Maizena flour or 3 tbsp of regular flour
- 150 g of sugar
- 1 l of milk
- 3 pieces of lemon peel
- sugar to decorate
- In a pan mix the egg yolks with the flour. Mix well until all the flour is dissolved and you should get a fluffy orange dough. If needed, smooth it with the food processor.
- Add the sugar and mix well.
- Add the milk slowly, stirring well.
- Finally, add the lemon peel.
- Cook in low fire, stirring always, until it starts boiling. The dough will start bubbling.
- Turn the fire off and pour the mixture into small bowls, a tray, or ramekins.
- Let it cool and, before serving, lay a bit of sugar (1 tea spoon) on top of each bowl and burn it with a chef torch until it caramelise. You will get a tough layer of caramel on top of each bowl.