Nearly all of Cuba’s traditional desserts have vanilla or cinnamon as a basic ingredient and Cuba’s butter cream Muselina is no different in this regard. Butter Cream Muselina’s, however, make for good afternoon tea side dishes, as well as desserts following dinner. To prepare the Muselina, boil some sugar and water until a light syrup forms. At the same time as this is boiling, add a few drops of lemon juice. Then beat ½ a cup of egg yolks until the beaten yolks appear thick (the thicker the better) and add to the hot syrup. Continue to beat this until the liquid turns stiff. Add the trusted vanilla and put aside to cool. The beat your butter and egg mixture for a another couple of minutes. Serve.
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