Florentine Cream Recipe

Ingredients:
4 eggs
200grs of sugar
75grs of hazelnuts
50grs of powdered sugar
250 ml of milk cream
½ liter of milk

Preparation:
75grs of sugar and two spoons of water are placed into a container. Put it on the fire and stir it with a wooden spatula until it candies. Remove from fire and place it on a crown mold for the bottom to be covered.

Boil the milk with the grated hazelnuts. Mix the egg yolks with 100grs of sugar, add the boiled milk and stir very well, passing it through a strainer before pouring the cream into the mold. Let it cook at a low flame in a double sauce pan for 40 minutes, making sure the water of the double sauce pan doesn’t boil, to which it will be necessary to reduce the fire or add cold water.

Serve once the cream is cold, emptying the mold on a tray.

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