Charlotte To agro
Instructions
You heat the milk with half the sugar, lemon zest, vanilla and stick cinnamon.
Bring it to a boil then remove from heat and remove the last three ingredients.
Put into a bowl the last three ingredients.
Put into a bowl the three egg yolks with the flour, mixing to eliminate lumps.
Dilute with warm milk, pouring it gradually through a colander and place the mixture, stirring continuously until going back to boil.
Then remove from heat and let cool the cream.
Put then in a small saucepan the remaining sugar with half a glass of water and let boil for 10 minutes that will form syrup, stirring occasionally and keeping fire low.
Remove from oven, let cool and stir the lemon juice and a glass of kummel.
Lined with aluminum foil a pudding mold with smooth walls and on the bottom a layer of slices of bread of Spain, sprinkle with lemon syrup, then a layer of jam and finally one of cream.
Proceed thus until exhaustion ingredients (mainteining jam enough to coat the entire surface of the cake once you retrieved from the mold).
Enter the charlotte in the refrigerator for 2 hours, then turn it over on a plate.
To facilitate the operation put a knife blade between the mould and the aluminium paper.
Then remove the latter gently and spread the remaining sweet jam.
Ingredients and dosing for 6 persons
- 50 cl of milk
- 250 g of sugar
- == 1 lemon (zest)
- 1 stick of vanilla
- 1 bit of cinnamon
- 3 egg yolks
- 60 g of flour
- 3 lemons
- 1 dram of kummel
- 250 g of spain loaf
- 500 G = = apricot jam