Spanish Dessert Cream with Apricots
Prep: 15min
|
Servings: 4
|
Cook: 10min
Spanish dessert cream with apricots is a recipe featuring fresh ingredients from the cream category. Try this and other recipes from Spoonsparrow!
Ingredients
- 145 g sugar
- 500 ml milk
- 1 untreated lemon (zest)
- 1 cinnamon stick
- 5 egg yolks
- 35 g cornstarch
- 400 g apricots
Instructions
-
1.
Whisk 125 g sugar and 400 ml milk together, then bring to a boil with the lemon zest and cinnamon stick. Beat the egg yolks until frothy and fold into the boiling milk mixture.
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2.
Stir the remaining milk with the cornstarch and use it to thicken the hot cream. Bring to a gentle simmer while stirring, then ladle into four bowls. Chill in the refrigerator for about 2 hours.
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3.
Wash the apricots. Slice two‑thirds of them into wedges, dice the rest. Just before serving, sprinkle the diced apricots and remaining sugar over the cream. Caramelize with a blowtorch and garnish with the apricot wedges.
