Heat the milk in a microwave-safe bowl or measuring cup in the microwave until warm, about 1 minute. Add the flour, cinnamon and salt, mixing until completely combined. Pour in the remaining melted butter and whisk until incorporated. Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Brush the other side of the paper and the sides of the pan with butter. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper, leaving an overhang on 2 sides. Position a rack in the center of the oven and preheat to 325 degrees F.
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