Milk brulee

In a saucepan pour the milk, add 100 g of sugar, stir and let simmer for about an hour.

Set aside and let cool.

In a pan melt the remaining sugar without adding water and, when it became gold color, pour a little into a mold by turning the container so they caramelize evenly over bottom and walls.

Caramelized sugar that advances should be placed again on the fire until it takes on a dark brown color.

At this point, to stop cooking, pour in a tbsp of water container stirring to prevent the sugar from solidifying: you have to get a thick liquid and dark.

Withdrawn, be cool and keep aside.

In a pan with a fork beat together egg white and yolk, add the boiled milk and dark sugar, stir.

Strain the mixture in colander and pour caramel mould.

Bake in a water bath in a preheated oven at 180 degrees for 20 minutes or more.

Check the doneness by inserting a toothpick in the cake that needs to come out dry.

Drafted and served with whipped cream.

The refined wine, milk sweet-bitter, close a lunch to perfection.