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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>Pentru blat:</p>
<p>8 bucati de albusuri de ou</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>8 linguri de zahar pudra</p>
<p>8 linguri de faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 pachetel praf de copt</p>
<p>Pentru insiropat blatul:</p>
<p>1 cana de lapte rece</p>
<p>Pentru crema:</p>
<p>700 ml lapte</p>
<p>8 galbenusuri</p>
<p>5 linguri zahar</p>
<p>9 linguri faina</p>
<p>1 pachetel zahar vanilat</p>
<p>200 g margarina sau unt</p>
<p>100 g zahar pudra</p>
<p>300 ml frisca lichida</p>
<p>Pentru decor:</p>
<p>ciocolata cu lapte rasa</p>
<p><img class="alignnone size-full wp-image-26374" src="https://bucatarianoastra.online/wp-content/uploads/2020/09/crema-de-vanilie.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Separati albusurile de galbenusuri si bateti-le in zapada solida, adaugati zahar pudra si amestecati pana se topeste zaharul, amestecati faina si praful de copt si incet, cu o lingura, amestecati in albusurile spuma, masa trebuie sa ramana ferma, turnati amestecul intr-o tava de 35 × 35 cm .</p>
<p>Preincalziti cuptorul la 180 C si lasati blatul timp de 15 minute, pana se rumeneste. Se toarna laptele rece peste blatul fierbinte si se lasa sa se raceasca.</p>
<p>Pentru crema, amestecam galbenusurile de ou in putin lapte rece, se toarna faina si se bate, se adauga mai mult lapte pentru a face amestecul subtire. Aduceti restul de lapte si zahar la fierbere, apoi turnati amestecul de galbenus de ou si amestecati rapid pana se ingroasa, lasati sa se raceasca, amestecand ocazional.</p>
<p>Bateti margarina si zaharul pudra, apoi amestecati cu restul cremei. Se pune crema peste blatul racit.</p>
<p>Batem frisca si o intindem peste umplutura. presara cu cacao sau ciocolata rasa.</p>
<p>Se lasa sa se raceasca bine, de preferat peste noapte.</p>

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