Spanish Cream Filling (Crema Espahola)

Ingredients

• 1 cup milk
• 1 -inch stick cinnamon, crushed
• 1 teaspoon lemon rind, grated
• 2 tablespoons butter
• % cup granulated sugar
• 4 egg yolks

Method

1. 1

   Bring milk with cinnamon and lemon rind slowly to a boil and strain.

2. 2

   Mix sugar with salt and flour and add strained milk gradually.

3. 3

   Cook 15 minutes in double boiler, stirring constantly while mixture thickens, then occasionally.

4. 4

   Add butter and egg yolks, well beaten, and cook 2 or 3 minutes longer.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 80. The excerpt below is the record exactly as published.

SPANISH CREAM FILLING (Crema Espahola) 1 cup milk 1 -inch stick cinnamon, crushed 1 teaspoon lemon rind, grated 2 tablespoons butter % cup granulated sugar 4 egg yolks

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