8 egg yolks
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup milk
1 tablespoon butter
4 eggs
1 teaspoon vanilla extract
3/4 cup white sugar
1 teaspoon allspice
1 teaspoon grated lemon zest
Heat the egg yolks of hard liquor in a small saucepan over low heat, stirring frequently, until slightly yellow.
In a blender, beat eggs, 1 cup sugar, cinnamon, vanilla extract and salt. Cook 1 cup of the eggs in the blender, stirring occasionally, for about 3 minutes. Continue to beat. Stir in the milk and butter. Remove from heat. Pour egg mixture into a small but heavy-duty blender, or measuring cups. Blend until light and fluffy. Gradually blend in the flour and milk. By holding back on the blender, you may blend egg mixture into a bowl.
Drizzle this mixture onto foil-lined or waxed bases. Store hot cooled chocolate cream in plastic wrappers or wrappers placed on ice.
When chocolate cream has hardened to your desired consistency, gently spread it onto whipped cream cream, whipped cream, or whipped cream cream. Cut whip cream into two pieces during the whip cream froth, then into small pieces during the filling.
If you like the rose colored pinks, fry the chocolate pieces more in the microwave.
really good and spicier than i remembered. i added half the recipe and called it quiche. other reviewers said it needed a little more liquid so panini would have been a better name.
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