Recipe
Ham Cream
Cuban ham cream, smooth and hot, based on béchamel with grated cheese and nutmeg. Ready in 15 minutes.
- Preparation5 min
- Cooking10 min
- Total time15 min
- Servings2 servings
- DifficultyEasy
Ham cream is also known in some places in Cuba as Aurora cream, although in professional cooking the Aurora includes tomato sauce. It is a cream of French origin derived from béchamel sauce, and in Cuba it is enjoyed especially during winter, nice and hot.
Ingredients
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Method
- Put the butter in a deep pot and let it melt over medium heat.
- When it is completely melted, add the flour and stir with a wooden spoon until you get a homogeneous mixture, without lumps.
- In a separate container, dissolve the cornstarch well in the milk.
- Add the milk little by little to the flour and butter mixture that is browning in the pot.
- Let it come to a boil without stopping stirring to avoid forming lumps.
- Add the grated cheese and stir until it dissolves completely.
- Season with salt, pepper and nutmeg to taste.
- Keep stirring. If any lump forms, pass the cream through a fine strainer. If you want it lighter, add a little more milk or broth.
- Remove the cream from the heat and add the ham cut very small. If desired, also incorporate tomato sauce.
- Serve it nice and hot, preferably in bowls.
Original video
In Spanish
