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Paulina

Paulina García

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Recipe of Lechecilla
Recipe

Lechecilla

30 mins
Low
85
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La lechecilla is a dessert from Oaxaca very similar to the Catalan cream. This vanilla cream can also be prepared a little thicker as empanada stuffing. In Oaxaca during the Easter season, the empanadas de lechecillas are very famous
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Ingredients

6 portions
  • 1/2 pods liquid vanilla, or 1 teaspoon of vanilla extract
  • 1/2 liters milk
  • 1/3 cups sugar
  • 10 centimeters cinnamon stick
  • 3 tablespoons cornstarch
  • 1/2 cups Water, cool
  • 8 egg yolks
  • cinnamon powder, to decorate

Preparation

Split the vanilla pod with a sharp knife and with the tip of this, scrape the inside of the pod to separate the seeds. Alternatively, use vanilla extract.
Put the milk, sugar, cinnamon and the 1/2 vanilla pod with their seeds in a saucepan over low heat.
In a small bowl, mix the corn starch with cold water and set aside.
Beat egg yolks very well (and if vanilla extract is used, add it in this step) and add the yolks to the cornstarch.
Slowly add the yolk mixture to the milk. With a wooden shovel, do not stop moving until it thickens and the yolks are cooked. Remove the cinnamon and vanilla bean.
Remove from heat and let cool.
Garnish in individual containers with a little ground cinnamon and pieces of cinnamon in raja.

TIPS

You can serve it at room temperature or cold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Guadalupe Lopez beltran
20/05/2020 13:23:24
Muy rica
Gustavo Ayala
08/05/2018 16:09:20
Muy buena receta, me quedó muy rica la lechecilla. Gracias
Eduardo Limon
06/02/2014 20:55:10
No le pide nada a la crema catalana Sinceramente es un postre genial, incluso voy a poner un poco más de fécula para hacer unas empanadas. felicidades, gran receta.

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