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Directions Creme Caramel
- 4 cups milk
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 3 teaspoon corn starch
- 3 egg yolks
- 1 glass of sugar
- 1 tablespoon lemon juice
- Prepare caramel ago.
- Put the sugar into the coffee pot and stir, stir the lemon juice on top.
- Ensure stirring occasionally, over low heat melt the sugar.
- If you do not burn the caramel is ready
- a pot of milk for custard, corn starch, flour, sugar, whisk the egg yolks and add wheat starch.
- Then cook, stirring pudding them on the stove.
- After cooking custard with caramel, pour into bowl.
- After losing the temperature in the refrigerator and let stand at room temperature taken at least 5 hours in the fridge, then serve.