Sharlotta. Recipe

Name: Sharlotta.
Yield: 4 servings
Cuisine: American
Ingredients: 6 Cups whole milk; 6 tablespoons Slightly heaped sugar; 8 tablespoons Level corn flour; 3 Egg yolks; 250 milliliters Fresh cream; 6 tablespoons Rose water; 4 tablespoons Milk; 400 Grams or 20x20cm sponge cake.; 1 cup Chopped almonds.; 1 cup Mixed dried fruit. (Crystalized or glazed); 300 Grams tinned pears (optional)

Servings: persons

6 Cups whole milk
6 tablespoons Slightly heaped sugar
8 tablespoons Level corn flour
3 Egg yolks
250 milliliters Fresh cream
6 tablespoons Rose water
4 tablespoons Milk
400 Grams or 20x20cm sponge cake.
1 cup Chopped almonds.
1 cup Mixed dried fruit. (Crystalized or glazed)
300 Grams tinned pears (optional)

1
["Mix the corn flour in 1 glass of milk.
2
Beat the egg yolks and add the fresh cream.", "Pour the rest of the milk and sugar in a saucepan. and place over heat.
3
Add the corn flour mixture and stir vigorously and continuesly until warm.", "Take sauce pan off the heat and beat in the the egg mixture.
4
Return to the heat and continue stirring until slightly thick and bubbles form. Stir in 2 tablespoons rose water, and cool.", "Slice the cake into 2cm thickness and lay at the bottom of a deap serving dish. Sprinkle 2 tablespoons of each rose water and milk.", "Add on top the almonds and fruit and finish with half of the custard.
5
Repeat again with the same procedure.", "Decorate wth slivered almond and some peel.
6
Refrigerate and serve cold."]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 Cups whole milk, 6 tablespoons Slightly heaped sugar, 8 tablespoons Level corn flour, 3 Egg yolks, and more.

Yes, Sharlotta. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sharlotta.

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