Fungal Infection More Condition_symptoms Creme brulee

Crème brûlée, originally cooked by amiloquemegustaescocinar .

few days I've been out of the world ... I've caught a few days of cows and I went to house, ale!
I've been super good, I have seen parents, brother, friends, I met a blogger friend (Hi Gloria!;) And I reunited with an old college friend who had been 8 years since I saw! ! Time passes O__O .. very fast .. While
organize photos and get ready to publish a recetilla, which makes a lot of days and not posting and can not be;)
made this recipe after trying it in the restaurant of our friend Andrea , is an ace in the kitchen. He served in a tiny cuenquito with a ball of chocolate ice cream. It is a joy: a play of textures and temperatures, good, good ^___^
A great recipe for the weekend is just around the corner!

Ingredients:
1 / 2 l of whole milk, 4 egg yolks, 125 gr of white sugar, 1 / 2 vanilla bean, 40 grams of flour, half a shot of rum.
To garnish: 4 teaspoons of sugar.

Preparation:
Open the vanilla pod in half, put the milk in a saucepan and sheath open. Heat the milk over low heat.
In a bowl beat the egg yolks with sugar htill the mixture becomes frothy and white. Add the sifted flour gradually, stirring occasionally so it does not go smooth.
Before the milk comes to boil remove from heat and remove the sheath. Scrape the inside with a thin knife tip to remove seeds. Add milk and stir.
Pour the milk little by little into the egg mixture and flour, stirring constantly. Replace the mixture into the pan and put it on fire.
Cook over medium-low heat until the cream begins to gain consistency and boil slightly. Remove from heat and add rum.
Fill the jars with the cream and let cool.
Cover the cream with plastic wrap (if the place will avoid playing the cream to dry lto surface) and place it in the fridge until ready to serve.
few minutes before putting a spoonful of sugar coating the surface and caramelize under the grill or using an electric burner.

Download the PDF recipe

Crème brûlée