Materials;
⭐️1 liter of milk (8 servings)
⭐️2 heaped tablespoons of flour
⭐️2 heaped tablespoons of starch
⭐️1 glass of sugar (200 ml measure)
⭐️1 pack of oatmeal, 1 pack of cocoa biscuits (it increases a little)
⭐️Half a pack of vanilla, a pinch of salt, 1 egg yolk
⭐️1 pack of cream
FABRICATION
⭐️First, put the milk without taking the pot to the stove. On it, put two spoons of starch, two spoons of flour, one egg yolk (two are added, but there is no need at this time) vanilla and whisk it cold. Then cook on the stove until it boils and thickens. Afterwards, close an ice cube bag and cool it so that the pudding you take from the stove does not form a crust. ⭐️Meanwhile, take your biscuits in the rondo, chop your fruits and prepare your containers. ⭐️ Beat 1 pack of cold cream with a mixer until well frothy. Stir into the cooled custard. It makes a delicious cream. I didn’t use whipped cream. Not necessary. ⭐️Put some pudding in the cups and place the biscuit crumbs and fruits on it. Pour the custard again and cover it with biscuits.
HAZELNUT CROKEN;
⭐️ Melt half a glass of sugar in a Teflon pan by shaking it slowly without burning it. When it melts, squeeze a few drops of lemon into it. And throw a small bowl of cracked hazelnuts into it and mix it quickly. Pour it on baking paper, you can break it a little more when it cools down. Pour the croquants over the magnolia.
#shorts #magnoliarecipe #dessertrecipes
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