Instructions

Heat milk, cream, cinnamon and orange peel in a Magefesa saucepan. Simmer for a few minutes over low heat so the orange rind and cinnamon release their aromas. Strain and set aside. Whiten the egg yolks along with the sugar with the help of a Magefesa blender, using the whisk attachment. Incorporate egg yolks to milk. Cook over moderate heat until the cream thickens slightly. The cream can be aromatized with vanilla, coffee, caramel, nuts, mint or peppermint.

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