Corn muffins with custard

0.9k - 45 минут 15 порции

I love corn cakes, the dough comes out very fluffy, not dry, and is...slightly moist, juicy, but a bit crumbly. Buns made of corn flour has a pleasant fragrance, and with custard it's delicious leaves. And mascarpone then shoved right and left, because I bought a box and it is all grainy and crumbles, well not to throw out! However, I did not dare eat it without heat treatment. And in the test turned out just fine and dandy!

Ingredients for Corn muffins with custard

Step by step instruction of cooking Corn muffins with custard

Шаг 1

For the cream mix with cold milk starch and sugar, add egg yolks and mascarpone. Mix well-beat with a whisk, put on medium heat and smooth, stirring constantly, bring to boil and boil until thick. I always boil the cream, do not like to Tinker with the heating and transfusion of milk. The cream is even and smooth, without lumps. Cover with the cream wrap right next to the cream and cool down very quickly in the water or on the balcony.

Шаг 2

The finished dough cut into small balls. I really like to mess with corn dough it is a little rough and gentle-a fun combination. Balls to oiled hands flatten into cakes and put it on the spoon of the cream.

Шаг 3

Gather the edges and twist a little knot. Put in muffin tins, you can just the sheet, but then the muffins will be flat-the dough is soft and will spread. Scissors to make the rolls small cuts so that the cream is cooked and not soak the inside of the bun.

Шаг 4

To give a little to come and bake at 180 degrees until it will turn brown. Remove and let cool under a towel.

Шаг 5

There are tastier muffins slightly warm with a fresh Cup of tea.