Crème Brulèe of yesteryear
Instructions
In a saucepan pour the milk and cream, bring to the boil.
In another saucepan, Beat egg yolks with sugar until they are swollen and foamy.
Add by pouring hot milk stirring.
Put on the heat and cook at low heat, stirring constantly, until the custard sail the spoon.
Pour into a large bowl and let cool in refrigerator several hours.
The cream must be very cold at the time of caramellarla.
Heat up the grill of the oven.
Sprinkle the surface of the cream with sugar.
Place the baking dish on the oven and surround the illness with ice cubes.
Caramelize.
Keep in refrigerator before serving.
