1 liter and half of whole milk
A cinnamon stick
The peel of a lemon and an orange
A pinch of Vanilla
10 egg yolks
250 g sugar (cream) + 150 g of sugar (to burn)
120 g of cornstarch
Place the milk in a saucepan over medium heat, when it begins to boil down the temperature and add the cinnamon stick, vanilla, orange peel and lemon (better without much white because it sour milk). Cook over low heat 5 minutes.
Separate the whites from the yolks. Vigorously mix the egg yolks and the 250g of sugar in a bowl until foamy. Then add the cornstarch. If necessary add a little bit hot milk from the saucepan, to help the flour to get mixed with the yolks and the sugar. Beat everything very well.
Strain the contents of the saucepan through a strainer to filter the milk. Keep it in another saucepan.
2 cups - 400gr flour
2 tsp yeast
2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
2 eggs
1 1/3 cup - 300 gr white or brown sugar
2 tsp vanilla extract
zest of 1/2 small lemon
2/3 cup - 100 gr butter
3 cups grated, unpeeled zucchini
4 tbsp of grated manchego aged cheese
Preheat the oven up to 190ºC (350ºF)
In a bowl mix the flour, yeast, salt, cinnamon and nutmeg, put aside.
Beat the eggs and sugar until getting a cream. Add the vanilla, lemon zest and butter, keep beating. Then add the zucchini, and little by little add all dry ingredients and mix until getting an homogeneus dough.
Use butter to cover the muffin tins. Fill up half and and put some grated manchego aged cheese on top. Bake for 25-30 min or until ready. Let it cook for 5 minutes and unmold.
