Milk pudding rolls

Execution time: 25 minutes

Baking time: 60 minutes

Servings: 10-12

Components

For the leaves

For the syrup

For the

Execution method

For the syrup

In a saucepan put all the ingredients for the syrup except the honey.
Stir until it boils. Do not stir again from the time the boiling starts.
Boil on low heat for 5 minutes. from the time they boil.
Add the honey and flower water and remove from the heat, stir lightly and set aside to cool the syrup.

For the

In a saucepan, put 250 ml of milk (from 500 ml), the cream in 100 gr. sugar and allow the mixture to heat over low heat, stirring with a whisk.
Put the corn flour in a bowl. Add the remaining 250 ml of milk and mix well with a whisk to dissolve the corn flour.
In another bowl add the eggs, the remaining 100 gr. sugar, semolina and salt and beat with a hand mixer, fluffy for a few minutes. Then add the corn flour mixture and stir to homogenize.
Just before the milk boils, add a little warm milk to the egg mixture and stir to warm the eggs a little and dilute.
Pour the mixture back into the pot and return it to the heat. Continue stirring until the cream sets and starts to boil.
Once it thickens, remove from the heat and add the butter, flower water and vanilla extract. Stir with the wire to homogenize the ingredients and let it cool.

For assembly

Butter a shallow pan with a brush.
We take a sheet, sprinkle it with butter with the help of a brush and fold it in half. Put 2 tablespoons of our cream and close it in a roll, sealing the sides.
Repeat the same process with the other leaves.
Butter the rolls and sprinkle with a little water.
Bake in a preheated oven at 160 degrees in the air for about 60 minutes until well browned.
When they are ready, take them out of the oven and add little by little with a ladle the cold syrup that we prepared at the beginning.
Allow to cool and absorb all the syrup.