This dessert is literally translated as burnt cream, and that is because traditionally a thin layer of toasted sugar on its surface gives a crisp edge to it that makes it delicious and much better, with the touch of Buendia.
- 1 teaspoon of Buendía Caramel coffee
- 1 cup of heavy cream
- 1 cup of milk
- 1/3 cup of white sugar
- 2 cinnamon sticks
- 4 egg yolks
- 2 tablespoons of brown sugar
- Powdered sugar for garnishgrated almonds for garnish
Preheat oven to 350 “F
In a saucepan mix the milk cream, half white sugar, brown sugar and cinnamon.
Bring to medium heat stirring occasionally. (The mixture should not reach boiling)
Remove and add the Buendia Caramelo coffee.
Remove the cinnamon sticks.
In a separate recipient beat the yolks to increase their volume and add the remaining sugar.
Slowly add the milk mixture in the form of thread, stirring constantly.
Divide the preparation in individual refractory containers and place them on a large can or refractory with hot water to half capacity for cooking in a water bath in the oven.
Bake 30 to 35 minutes or until it thickens.
Remove the containers and let cool.
Optional: Garnish with powdered sugar, grated almonds or sprinkle with cinnamon.