Paris Michalak
Of course, there must be cheese in the recipe of cheese cake. This Michalak has no cheese at all! And the cost of making this baby is much cheaper than cheesecake! It seems that egg tarts are not egg tarts. They taste sweet and smooth. They are so delicious that they have no friends. This perfect recipe is Marie Sanchis, the dessert goddess from Provence, France. It originated in Trinidad, Cuba. After several perfect adjustments by Parisians in the romantic dessert capital, it has become a classic dessert - Paris michelac!After the finished product is baked, it must be completely cold but solidified before demoulding and cutting.The mold is a 6-inch cake mold, and the bottom is paved with baking paper to facilitate demoulding. In order to be lazy and not wash the mold, I use two small 6-inch tin paper molds.
Step 1 . Stir 3 egg yolks and sugar until the sugar melts, add corn starch and mix well to form egg yolk paste.
Step 2 . Put the cream, milk and vanilla in a small pot.
Step 3 . Put it in the oven, turn on the medium heat, keep stirring and boiling until the milk boils and leaves the fire.
Step 4 . Add the boiled milk into the egg yolk paste in the first step and stir well.
Step 5 . Then pour the paste back into the pot and put it on the stove.
Step 6 . Turn down the heat while stirring and cook until it is sticky and mushy.
Step 7 . Cover the cooked paste with fresh-keeping film, and wait until it is naturally cool but slightly warm. Preheat the oven 180 degrees.
Step 8 . Stir the cool but good paste again, pour it into the 6-inch cake mold and smooth it. (the bottom of the mold is paved with baking paper to prevent sticking)
Step 9 . Send it to the middle of the oven and bake it for 40 minutes at 180 degrees above and below the fire until the surface is similar to the burnt spots of egg tarts.
Step 10 . The finished product is baked, cooled and then cut into pieces.
Step 11 . The finished cut noodles are sweet and smooth. Is it a bit like cheesecake!
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