Dissolve 125 gr flour with 2dl = 200ml cold milk
mix well, add 10 or 12 yolks, mix well
300 gr sugar and a pinch of salt: mix very, very well till this mixture is well combined
Temos 1,5l de leite a ferver, ao qual se junta o polme a pouco e pouco, mexendo sempre (junto sempre fora do fogão); ata-se com um barbante um pau de canela, meia casca de limão e outra de laranja e deita-se dentro do creme; (eu só uso limão)
We have 1,5l boiling milk, to which we had the pulp little by little, always mixing (i always add the pulp out the stove): tie with a twine a stick of cinnamon, half of a lemon rind and another of orange and add to the pulp; (i only use lemon)
after we put again the saucepan by the fire, mixing continually till boiling again. If the cream is too thick(?), add a little more of milk till the consistence is as we want.
Pour over a dish, put on it sugar and burnt it with a red-hot-iron and serve it.
(this dish has half recipe)
Lisa please let me know if my English makes any sense… thanks! Thanks so much for your quickly answer, Lisa!
Some of Lisa’s recipes are going to appear in a cookbook soon… she is an expert!