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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 pachet foi cremsnit (cremes care se gasesc in magazine)</p>
<p>250 ml frisca lichida</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Pentru crema:</p>
<p>500 ml lapte</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>4 oua</p>
<p>4 linguri faina</p>
<p>10 linguri zahar</p>
<p>esenta de vanilie sau zahar vanilinat</p>
<p>120 g unt</p>
<p>150 g zahar pudra pentru servit</p>
<p>Mod de preparare:</p>
<p>Faina impreuna cu 100 ml lapte se amesteca si se lasa deoparte. Restul laptelui împreuna cu ouale, zaharul si zaharul vanilinat se pun pe foc amestecand incontinuu.</p>
<p>Cand incepe sa fiarba se pune amestecul de faina cu lapte si se continua fierberea pana incepe sa se ingroase. Se ia de pe foc si se adauga untul , vanilia, amestecandu-se pana se topeste complet.</p>
<p>Se da apoi la racit si se amesteca cu mixerul pentru ca crema sa devina mai pufoasa.</p>
<p>Intr-o tava de aragaz se aseaza prima foaie de cremsnit , se toarna crema si se niveleaza cu o spatula sau un cutit de bucatar cu lama groasa, apoi se toarna un strat de frisca batuta bine si apoi iar o foaie.</p>
<p>Se da prajitura la rece cateva ore.</p>
<p>Se taie cu cutitul in cuburi si se presara cu zahar pudra, inainte de servire.</p>
<p>INFO UTILE: Pentru gospodinele mai experimentate sau cele care vor sa gateasca o prajitura cu adevarat perfecta:</p>
<p>Ouale se pot separa si albusurile se vor bate spuma si apoi se vor incorpora in crema fierbinte – pentru un plus de finete a cremei.</p>
<p>In loc de faina puteti folosi amidon de porumb tot pentru o textura mai fina.</p>
<p>Galbenusurile se amesteca cu zaharul si se toarna peste ele incet incet jumatate din laptele cald, nu fierbinte.</p>
<p>Frisca se lasa cateva ore la frigider inainte de a fi folosita la prajitura.</p>

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