Orujo mountain cream

Preparation

1. In our Thermomix glass we put the 300 ml denata to mount, the 250 ml of whole milk and the 25 ml of pomace. We schedule it for 6 minutes at 100 ° at speed 1.

2. We take the mixture out of the glass. We clean it and dry it. We put the butterfly.

3. In the glass we put the 6 eggs and the 160 g of sugar. We schedule it for 4 minutes at 37 ° at speed 4. 

4. After the time we return to program during 4 minutes (no temperature) at speed 4.

5. Without opening the lid, remove the glass from the jar. We program it to speed 1 and we are throwing the pomace mixture that we had set aside through the lid. We will have a fluffy and delicious mixture.

6. We heat the oven to 120 °. We prepare the bowls or glasses. We put a piece of sobao in the bottom of the glass and proceed to pour the mixture.

7. Prepare a fountain with water and place the glasses inside. Let's bake them in a bain-marie. When the oven takes temperature, place them in the middle and let them bake for about 40 minutes.

8. When we have our cups curdled, we take them out of the source, let them cool down and put them in the fridge so that they finish curdling.

9. With our glasses ready, we will make the caramel. We will do it manually in a pan. It's very simple, you just have to be careful not to overcook the caramel so that it doesn't burn.

10. Put the 30 g of sugar, the half squeezed lemon and the 300 ml of water into the pan. We put it to heat. It will start to boil and end up bubbling when there is no more water left to evaporate.

11. This is when the sugar will begin to burn and gradually turn a golden color. At this point we will turn off the heat so that it does not continue cooking, since it has reached a high temperature. Prepare the glasses and pour the caramel on top. The caramel will curdle immediately.