Nata Cream
Ingredients
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- 1
Boil sugar and water to 100°C syrup. Cool slightly.
- 2
Heat milk, cream, vanilla and lemon zest. Strain.
- 3
Whisk egg yolks and cornstarch.
- 4
Combine milk and syrup, pour over yolks, whisk.
- 5
Cook until thick, stirring constantly.
- 6
Pour into pastry-lined moulds. Bake 220-230°C until charred spots appear.
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Per 100g
Allergens
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