Catalan cream
INGREDIENTS FOR 4 PEOPLE:
1l milk
200 gr sugar
8 eggs
40 gr maizena
1 skin lemon
1 branch cinnamon
ELABORATION:
1- Mix the buds eggs with de maizena whit some milk.
2- Boil de the milk with the skin lemon, and the branch of cinnamon and sugar.
3- Let the milk cool and the flavors: heat the bud eggs, add everything in the pot where we boiled the milk.
4- Cook in a low flame until the milk is creamy.
5. Put it into bowls.
6- Before serving, caramelise the sugar on top.
Observation:
Time 30 min, and rlet it cool for 3 hours.
Green spaguetti “al pesto”
INGREDIENTS:
300 gr. green spaguettti
1 garlic
25 gr . nuts
2 branches basil
3 branches parsley
25 gr. Grated parmesan
2 dl. Olive oil
½ dl milk
C/s salt and white pepper
50 gr butter and olive oil
30 gr. Pine nuts
ELABORATION:
1- Boil the pasta and refresh, drain and reserve.
3- Mix the salt , garlic, pine nuts, cheese, basil and parsley in the mortar.
4- Add the warm milk.
5- Make the sauce.
6- Toast the pine nuts.
7- Sauté the pasta with oil or butter, add the pasta and pine nuts.
8- Serve .