Sunday, May 5, 2013

Creme Torrado

It's early on a Sunday morning, and as usual we are heading to my parents house for lunch.  Sundays, just like when I was a child, is the day the entire family gets together.  Last week we showed up, ate, and then my mom pulled out my FAVORITE dessert ever.  I took a couple pictures and wanted to share the recipe with you today :)

Creme Torrado

1 cup of sugar
4 tablespoons of Maizena Corn Starch
2 egg yolks
2 egg whites
4 cups of milk
Vanilla to taste
1/2 teaspoon of lemon juice

Put your sugar in a sauce pan and heat on low, make sure you watch it so it doesn't burn..  Continue to cook it until its almost a caramel.  Add 3 cups of the milk and let it come to a low boil add about a teaspoon of vanilla.  While that comes to a boil take the remaining milk and add the corn starch and egg yolks to the cold milk and whisk until dissolved and well blended.  Add that to the hot milk on the stove top and let it cook for about 5 minutes.  Once you see it come together like a pudding, it's ready for the pyrex.  We have always used a round 2 qt. casserole. Set that aside.  Take your egg whites and add the lemon juice and beat until you have peaks.  Once you reach the peaks, place the egg whites on top of the pudding.  Cover and place in the fridge overnight.

Enjoy a little sobremesa somtimes!

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