Ingredients

* 400 ml. Horchata of tigernut from Valencia
* 250 ml. cream
* 50 grs. sugar
* 1 teaspoon vanilla sugar
* 2 tablespoons cornmeal
* 1 tablespoon honey
* 2 egg yolks
* 6 threads saffron

To go with:

* A handful of pine nuts
* Brown sugar to cover

Preparation

1. Put all the ingredients in the glass less honey and saffron threads.
2. programme 8 min., 90, vel. 4.
3. When 3 minutes, remove the pot and add honey and saffron threads. Letting go the programmed time without the tumbler. Remove from heat and serve in earthenware pots. With this amount leaving four very filled small casserole with six or less content. Place in the fridge for the cream to cool down.
4. In a nonstick skillet to toast some pine nuts and reserve.
5. Just before serving, sprinkle with brown sugar and burn with a burner for these duties or with the torch.

Recipe created by Susan. Link to the recipe in your blog webos-fritos