Mount And Bladeregistration Cod

One of my favorite restaurants in my hometown of Santiago, is called "La Cocina de Javier" where we spent great times with my family, graduations, anniversaries, birthdays, and many many situations by just being together and celebrate. Javier Pascual, for those who do not know is a popular Basque Chef James, I remember that involved up on television with great success. One thing I liked so much to go to his restaurant is that in a time of dinner, the same Javier left everything in the kitchen and went to greet each and every one of their guests, caring for each other and making sure that all was well, making us feel like we were in our own home. It was great to feel that accent, and see this gentleman in his 70 years with his black beret and his chef outfit is a great author in the kitchen and it was through him that I fell in love with English cuisine.
Each time I return to Chile, my dad, knowing that Javier's Kitchen is my favorite, book a dinner or two there, and waiting to return to enjoy these great dishes, I console myself with the delight of Crema Catalana and making my hubby gave me the kitchen torch, not put up with me to build.
I hope you enjoy it as much as me. Here is the recipe.

For 2 - 3 people (depending on the type of mold used)
Ingredients:
Milk - 500 ml
eggs - 4 egg yolks
Sugar - 8 tablespoons
Cinnamon - 1 stick
Lemon - grated 1 / 2
Orange - grated 1 / 2
Vanilla -
extract 1 teaspoon cornstarch - 1 tablespoon sugar cane
- all they want, I used about 4 tablespoons

Preparation:
put in a saucepan heat the milk (500 ml reserve a bit part milk to mix with cornstarch, just 1 / 3 cup of wine) with cinnamon, vanilla, lemon peel and orange juice. Boil and leave to infuse for 5 minutes. Meanwhile beat the egg yolks with sugar until it becomes frothy. Add hot milk, straining the mixture of buds and also add cornstarch mixed with milk. Mix well and put everything back into the saucepan over low heat. Cook stirring constantly until consistency will be acquired.
Put the cream on the windows, let cool to room temperature before taking the refrigerator.
Refrigerate. I left it overnight. Then before serving put the sugar cane on the surface and caramelize with the torch. Serve.
Buon Appetito! EN ESPAÑOL

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One of my favorite restaurants in my hometown, Santiago, Is Called "The Kitchen Javier" where we spent great times with my family, graduations, anniversaries, birthdays, and many countless situations for just being together and celebrate. Javier Pascual, for those who do not know is a popular Basque Chef in Chile, I remember that he used to make several appearances in TV shows with great success. One thing I liked so much about going to his restaurant is that in a certain time of dinner, the same Javier was stopping everything in the kitchen in order to greet each of his guests, taking care of everyone and making sure everything was OK , making us feel like we were in our own home. It was great to feel that accent, and see this gentleman in his 70 years with his black beret and his chef outfit, he is a great author in the kitchen and it was through him that I fell in love with English cuisine.
Each time I return to Chile, my dad, knowing that Javier's Kitchen is my favorite, reserves a table there, and waiting to return to enjoy those great dishes, I console myself with this delicious Crema Catalana taking the occasion that my hubby just bought for me a kitchen torch.
I hope you enjoy it as much as I did. Here is the recipe.

For 2 to 3 people (depending on the type of mold used)
Ingredients:
Milk - 500 ml
Eggs - 4 egg yolks
Sugar - 8 tablespoons
Cinnamon - 1 stick
Lemon - zest of 1/2 lemon
Orange - zest of 1/2 orange
Vanilla - 1 tsp of vanilla extract
Cornstarch - 1 tablespoon
Sugar cane - all you want, I used about 4 tablespoons

Directions:
In a pot, heat the milk (reserve aside a little milk to mix with cornstarch, just like 1/8 cup) with cinnamon, vanilla, lemon zest and orange juice. Boil and leave to infuse for 5 minutes. Meanwhile beat the egg yolks with sugar until it becomes frothy. Add hot milk (strain it first) to the eggs mixture and also add the cornstarch mixed with milk. Mix well and put everything back into the saucepan over low heat. Cook stirring constantly until consistency will be acquired.
Pour the cream into the moulds, let cool at room temperature before taking into the refrigerator.
Refrigerate. I left it overnight. Then before serving put the sugar cane on the surface and caramelize with the torch. Serve.
Buon Appetito!