Wednesday, November 19, 2008

Mingao - Dessert for Buongustai


3 tablespoons of sugar per egg yolk
Use 4 egg yolks
1 -2 tablespoons flour or one generous one.
1/2 liter of whole milk
scorzza di limone/lemon zest. Use half a lemon for those who like the lemon flavor and use a good zester tool, use a whole lemon.

Beat the egg yolks with the sugar (from 10-12 tablespoons) and the flour energetically for five minutes until nice and soft. At the beginning it will be dense and difficult to stir but will soften up as beaten.

Add the whole milk at room temp with the lemon zest.
Place on low flame and stir slowly with wooden spoon, bring to boil. After it begins to boil stir one more minute and then turn off. Pour immediately into cups and cool.

Note, this is a great dessert when placed in pots du creme or nice little liqueur glasses. Serve using chocolate spoons made by Lindt (unfortunately Lindt is not one of our sponsors, of course we would not mind if they contacted us...;-) If you cannot find chocolate spoons, regular ones will work just fine but garnish with a a dash of grated dark chocolate.

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