Crema Leone Anselmi Preparation for sweet Leone flakes

Ideal for preparing excellent fried cream or custard in a short time.

Lion cream

1l of milk

1 sachet of Leone cream (14 grams)

150g Sugar

180g Flour

a pinch of salt

the peel of half a lemon

Pour everything into a saucepan, adding the milk a little at a time.

Put the pan on the heat and boil for 7 to 10 minutes, always stirring very carefully to prevent lumps from forming.

Pour the dessert thus obtained into a mold or onto a plate and leave to cool.

Cut into wedges or slices. Coat with breadcrumbs and fry with butter and oil.

With the Crema Leone preparation it is possible to create other types of creams :

for filling: vary the quantity of flour to 60 - 80g/litre of milk

spoonful: vary the quantity of flour to 40 - 50g/litre of milk

Contents: 3 bags 14 g. each

Ingredients: Corn Starch, Rice Starch, Flavourings, Thickeners: Carrageenan, Colours: (curcumin, beta-carotene)