Leche Crema

Ingredients

• a quart of milk
• five level table-spoonfuls of flour
• three-fourths of a cupful of powdered sugar
• four eggs
• half a teaspoonful of salt
• one table-spoonful of cinnamon
• three table-spoonfuls of grated chocolate
• one teaspoonful of vanilla extract

Method

1. 1

   Reserve half a cup of milk and heat the rest in a double-boiler.

2. 2

   Mix flour with reserved milk.

3. 3

   Beat eggs, salt, and sugar, add flour mixture, and stir into boiling milk.

4. 4

   Cook for 15 minutes, stirring often.

5. 5

   Mix cinnamon, chocolate, and remaining sugar.

6. 6

   Add vanilla to pudding, strain into a dish, spread chocolate mixture on top, and cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 349. The excerpt below is the record exactly as published.

Leche Crema. This pudding may be eaten either warm, or cold, but is best perfectly cold. It is made of a quart of milk, five level table-spoonfuls of flour, three-fourths of a cup- ful of powdered sugar, four eggs, half a teaspoonful of salt, one table-spoonful of cinnamon, three table-spoon- fuls of grated chocolate, and one teaspoonful of vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.