Spanish-style Green Milk Custard (Latte Alla Spagnola Verde) | Oregonian Recipes
Custard creams were common in France, and thus in many late-18th-century, middle-class Italian kitchens. To this day, Italians like to dip slices of their fr...
Ingredients
- 2 ounces spinach leaves, cleaned and stems removed
- 2 tablespoons butter
- 7 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 cups milk, heated to lukewarm
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