Crema De Leche!

Hello!

This is part two of my long weekend cooking extravaganza! I decided to keep on the Uruguayan kick and make this sweet dessert that my grandmother used to make for us regularly when we were kids. Maybe a little too much, as I remember not liking it so much. BUT, don't let that stop you from trying it, because I love this stuff again now!! Crema de leche is basically cream of milk. Although it is also referred to as Crema de Maizena or cream of corn starch (mmmM!!!). It is very similar to flan with a couple of differences, those being mainly that there are no eggs.

Ingredients:
1/2 litre of milk
70 grams corn starch
150 grams sugar (you may want to add less sugar depending on your taste)
200 grams butter (you may want to use much less than this as it is a bit excessive)
1 teaspoon vanilla extract
You will also need a bundt cake pan

Take your half litre of milk and remove 1/2 cup from it and place the rest in a pot. Heat on medium. Place the 1/2 cup you saved and dissolve the cornstarch inside. Once the milk in the sauce pan has gotten hot, add the sugar. Once it has all dissolved slowly add the cornstarch and milk mixture.

Cook for 15 more minutes, stirring constantly. You should see that it will get thicker as time passes.

Now remove the pot from the flame and start to add the butter and later vanilla extract while stirring constantly. The more you stir, the whiter it should get. Make sure all the butter has dissolved, set aside.

Now take your bundt pan and add 1 part sugar and 2 parts water. Basically enough to use as a syrup to cover your 'pudding'.

Put it onto the flame on medium and wait for it to start boiling. You want to caramelize the sugar but not burn it. Once it begins to turn yellow your almost there. It should be a light brown before you take it off the flame. Take a brush and make sure to coat the pan with your caramel.

Next add your 'pudding'.

Once your done just stick it in the fridge for several hours until it's settled. We left it in the fridge overnight to make sure. Once it is ready, you can place a plate onto the bundt pan and flip it over. You should have a nice molded Crema de Leche!!

I hope you enjoy this one! As always, let me know if you try it and if you have any tips on how to make it better!!