LATTE PORTOGHESE (ITALY)


  • 50,72 oz of buffalo milk
  • 2,2 lb of cream
  • 0,132 lb granulated sugar
  • 10 eggs
  • 2 eggs
  • mixed citrus

 For the caramel sauce

  • 0,88 lb granulated sugar
  • 3,38 oz of water

 

Put the buffalo milk, cream and sugar in a saucepan and bring to a boil over low heat. After setting aside one third of the boiling mixture, add the eggs and mix. Add the remaining mixture little by little and combine it all. Bring the sugar to 392 degrees in a separate pan, make it caramel, and pour it thinly into a bowl. Add the mixture you made with buffalo milk on top of the glazed caramel. Bake in a bain-marie in a preheated 248 degrees oven, in a different bowl. Cool the dessert out of the oven. Serve the cooled dessert with citrus fruits.

ENJOY YOUR MEAL
 

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