Monday, May 30, 2011

Lemon custard with summer fruits

Serves: 8 people Difficulty ': Media Preparation time: 60 minutes + cooling INGREDIENTS FOR THE BASE 500g. 180g of flour. 75gr of butter. milk 20gr. sugar salt dried vegetables for cooking in the soup and white SEAL 100gr. 50g caster sugar. 40g of butter. lemon juice 1 egg 5 egg yolks and lemon peel mixed fruit (peaches, plums, strawberries, berries) sugar ---------------------- ---- PROCEDURE FOR THE BASE: soak the butter with the flour, rubbing his hands so the ingredients' to get a lot of briciolame that dough on pastry with milk, sugar and a pinch of salt.

Let the dough rest in refrigerator for 30 minutes, then roll it out to 4mm. thick, and coated it bucherellatela a round mold, down about 29cm. in diameter. Cover the dough with a sheet of baking paper and cover so that the pulses keep crouching and bake at 180 degrees for 40 minutes (cooking in white), and then empty it sfornatela (base).

For the cream: a container to collect the egg and egg yolks, granulated sugar, the butter, lemon juice and grated peel, soak the container in a hot water bath kept up heat to low, and, working the mixture with a wooden spoon, let it thicken a cream that will let it cool before you pour it on pasta.

SEAL: Complete the flan with plenty of fruit (whole and slices), sprinkle with powdered sugar and serve. TIP If you do not have to serve the cake right away and have time to wait a while ', store in refrigerator 30 minutes so that' beauty is fresh.

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