San Remo Pavé

Name: San Remo Pavé
Yield: 12
Ingredients: '1 liter of milk'; '2 tablespoons of butter'; '4 eggs'; '5 tablespoons of cornstarch'; '25 grams of grated Parmesan cheese'; '1 cup of American coffee'; '1 cup of water'; '1 tablespoon of vanilla extract'; '1 package of champagne biscuits or morena'; 'Cream'; '1 1/2 cups of milk'; '1 cup of water'; '1/2 cup of brandy'

1
'1 liter of milk'
2
'2 tablespoons of butter'
3
'4 eggs'
4
'5 tablespoons of cornstarch'
5
'25 grams of grated Parmesan cheese'
6
'1 cup of American coffee'
7
'1 cup of water'
8
'1 tablespoon of vanilla extract'
9
'1 package of champagne biscuits or morena'
10
'Cream'
11
'1 1/2 cups of milk'
12
'1 cup of water'
13
'1/2 cup of brandy'

Ingredients

1
'1 liter of milk'
2
'2 tablespoons of butter'
3
'4 eggs'
4
'5 tablespoons of cornstarch'
5
'25 grams of grated Parmesan cheese'
6
'1 cup of American coffee'
7
'1 cup of water'
8
'1 tablespoon of vanilla extract'
9
'1 package of champagne biscuits or morena'
10
'Cream'
11
'1 1/2 cups of milk'
12
'1 cup of water'
13
'1/2 cup of brandy'

Directions

1
Blend well the milk, butter, eggs, cornstarch, Parmesan cheese, coffee, and 1 cup of water in a blender
2
Place the mixture over low heat, stirring constantly until it thickens
3
Remove from heat and add vanilla extract, stirring until slightly cooled. Reserve
4
'Cream'
5
In a pan, bring 1 cup of milk to a boil at high heat until caramelized
6
Add water, remaining milk, and brandy
7
Let simmer for 5 minutes and remove from heat
8
'Assembly'
9
After cooling slightly, dip the biscuits in the cream and line a refrigerator to cover the entire bottom
10
Place in the refrigerator for about 30 minutes
11
Reserve the remaining cream
12
Remove the refrigerated biscuits with caramelized tops and top with the cream
13
Let cool and spread the remaining cream on top
14
Place in the refrigerator for about three hours.