Lechecilla is a dessert from Oaxaca very similar to crema catalana. This vanilla cream can also be prepared a bit thicker as a filling for empanadas. In Oaxaca, during Holy Week, lechecilla empanadas are very famous.
1/2 pods vanilla essence, or 1 teaspoon of vanilla extract
1/2 liters cow's milk
1/3 cups sugar
10 centimeters cinnamon stick
3 tablespoons cornstarch
1/2 cups water, fry
8 egg yolks
cinnamon powder, for decoration
Preparation
30 mins
0 mins
Low
Cut the vanilla pod with a sharp knife and with the tip of it, scrape the inside of the pod to separate the seeds. Alternatively, use vanilla extract.
In a pot over very low heat, place the milk, sugar, cinnamon, and the 1/2 vanilla pod with its seeds.
In a small bowl, mix the cornstarch well with the cold water and set aside.
Beat the egg yolks very well (and if using vanilla extract, add it in this step) and incorporate the yolks into the cornstarch.
Little by little, add the egg yolk mixture to the milk. With a wooden spoon, keep stirring until it thickens and the yolks are cooked. Remove the cinnamon and vanilla pod.
Remove from heat and let cool.
Garnish in individual containers with a little ground cinnamon and pieces of cinnamon stick.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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