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Natallis de Leche

Recipe course: Dessert         Total time (min.): 35 plus refrigeration time
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For the leche:



For the garnish:  




  1. Remove the peel from the lemon, and then add it to a large saucepan along with the milk and the cinnamon.  
  2. Place the pan over a medium high heat until steaming but do not allow to boil. Remove from the heat and set aside to infuse for 10 minutes. 
  3. Add the milk and corn starch into a jug and use the metal wand to blend thoroughly. 
  4. Next, fit the balloon whisk attachment and add the yolks, icing sugar and vanilla into the beaker of your Triblade System hand blender.  
  5. Whisk until pale and frothy then pour the milk and corn starch mixture into the beaker and whisk again until thoroughly combined.  
  6. Remove the lemon peel and cinnamon stick from the milk, then return the saucepan to the stove over a medium heat.  
  7. Once the milk begins to steam, remove from the heat and add the egg yolk mixture whilst whisking at low speed. 
  8. Ensure the mixture is smooth then return the pan to a medium heat, stirring continuously with a wooden spoon until the mixture thickens. 
  9. Strain the custard into a jug, then pour into serving bowls. 
  10. Allow to cool to room temperature on the counter, then cover with plastic wrap and refrigerate until ready to serve 
  11. To make the garnish, fit the mini- chopper attachment of your hand blender, then add the apricots, cherries, candied peel, almonds, cinnamon and rum) into the chopper. 
  12. Pulse the mixture until roughly chopped and set aside. 
  13. To serve, remove the cling film from the serving dishes, top each one with a spoonful of the chopped fruit and nut mixture. 
  14. Alternatively, you can fold the chopped fruit and nut mixture through 500ml of whipped cream and serve this alongside the natillas.