Put the egg yolks together with the sugar in a pan, beat them until obtaining a cream, Add blow cold milk, and starch, mix with wire whisk, stir over the fire, always with the whisk until the preparation boils and thickens, remove from the heat, Tip into a bowl, continue stirring occasionally so not cream forms on the surface.
Beat the cream until it thickens and attach it to the preparation, perfume with the scent, distribute the cream in a small pot and bring to the refrigerator.
Get them sprinkle with ground sugar and burn with a hot planchita, Another option is to decorate with a swab of Italian meringue with little threads of caramel (already the do not call crème brûlée).
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