Strudel Lemon

In a pot place the cream, tea, lemon zest, salt and 2 tablespoons sugar. Heat to boiling, remove from heat and let the tea and lemon flavor release, 15 minutes. quinoa Remove tea and lemon. Meanwhile, mix the sugar with the egg yolks until smooth. The yolks, stirring, add a little cream to make them warm up. Pour this mixture into the cream, stirring constantly so the yolks would not coagulate. Let the mixture cool, then strain through a sieve. quinoa Preheat oven to 160 C. Add the rum and pour the mixture quinoa into small bowls refractory (for soufflé, born ramekin). Arrange the jars with cream in a deep pot (also Pyrex or tin) and pour hot water to reach 2/3 of the height of the smaller pan. Cover with foil and pierce in several places that steam can escape. Bake for about 40 minutes, until the mixture is generally not squeezed, but still trembling in the center. Remove from the water bath, cool and keep in the refrigerator until serving. Before serving, preheat the oven to grill the program at the highest temperature and, when the oven is heated, sprinkle with crème brûlée with a thin uniform layer of sugar and put in the oven for 2 minutes, until the sugar caramelize. Allow to cool. The best method for caramelising is still a cutting torch, gas soldering gadgets that can be obtained in almost any store with tools, especially if your oven does not have a grill available. In the oven there is a danger that the cream is destroyed quinoa before Caramelize sugar. Lately, in stores with catering equipment can get specially designed for Brener caramelising. Rerun HTV: 01.11.2011
Strudel Lemon
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