Rice cakes

When I walk by Donosti, I love Barrenetxe stop by the bakery, where they have a very good cake, and I especially enantan rice cakes, so I have decided to make them at home. Of course not taste the same, because the pastry will provide that personal touch, which is very hard to find, but they are real good. So I encourage you to make, I have taken advantage of them today, have come down slightly because the temperature was not so lazy and turn on the oven, jejej.

This time I have prepared in individual portions, using aluminum ramekins of lifetime, but if you have not you can do at home ramekins in a larger pan. Depending on the height you wanted to achieve, you can use one of 20cm in diameter, if you want a little altito, but if you want a little more bass, you can use a 24cm diameter mold.

Do not ask me where it comes from the name, since it does not rice, but as I have reminded those pies, and I baptized him, lol.

Do not put sugar or glace, or jam, or chocolate on top, because that's how I find them in the bakery, but you can give it your personal touch, as in the pastry can leave to our imagination to act the way you like. I hope you enjoyed today's dessert.

Some cakes that remind me of the pastry Barrenetxe
 

ingredients
     Ingredients for the base:
     150g flour
     1 egg
     50g sugar
     50g butter
     Ingredients for the cream:
     5 eggs
     150g Sugar
     500ml milk
     40g of butter
     120g flour

instructions
     Mix all base ingredients with your hands until a homogeneous mass.
     About 6 greased ramekins and cover with pastry.
     Now for the cream, melt the butter for it. Reserve.
     Beat with whisk the eggs with the sugar.
     Add the butter. Mix.
     Finally, we incorporate the flour. Mix until a smooth cream.
     Pour over the mold that we've covered.
     Put in the oven preheated to 200 ° C for 45 minutes, or until it runs clear pinchemos and stick.