Paris Michalak
Overview
Of course there must be cheese in the cheesecake recipe, but this Michalak doesn’t have any cheese at all! And the cost of making this baby is many times cheaper than cheese cake! It looks like an egg tart, but it is not an egg tart. It tastes sweet and tender, and it is so delicious that it has no friends. This perfect recipe comes from Marie Sanchis, the dessert goddess from Provence, France. It originated from the Trinidad region of Cuba. It was perfectly adjusted several times by the Parisians in the romantic dessert capital and became the classic dessert - Paris Michalac!
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Ingredients
Steps
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Stir 3 egg yolks and white sugar until the sugar melts, add cornstarch and mix well to form an egg yolk paste.
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Combine whipping cream, milk and vanilla extract in a small saucepan.
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Place on the stove, turn on medium heat and cook, stirring constantly, until the milk boils and remove from the heat.
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Add the boiled milk to the egg yolk paste in the first step and stir evenly.
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Pour the batter back into the pot and put it on the stove.
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Turn on low heat and cook while stirring until thick and mushy. Remove from heat.
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Cover the surface of the cooked paste with plastic wrap and wait until it cools down to lukewarm temperature. Preheat the oven to 180 degrees.
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Stir the cooled batter again, pour it into a 6-inch cake mold and smooth it out. (Put baking paper on the bottom of the mold to prevent sticking)
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Place in the middle rack of the oven and bake at 180 degrees for 40 minutes until the surface resembles an egg tart with burnt spots.
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The finished product is taken out of the oven, cooled and then cut into pieces.
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The finished cut noodles are sweet, smooth and tender. Isn’t it a bit like cheesecake?
