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
Learn more about Paulina García
Ingredients6 portions
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.
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