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Friday, October 23, 2015

LECHE MAL COCIDA WITH A PUDDING RECIPE

Heating Milk and Eggs for Pudding
Photo by: Lord-Williams
"badly cooked milk"pudding.  This is a Catalan-Aragonese recipe using almond milk. The title seems to infer that the milk is strained well leaving a lumpy texture, which i  similar to curdled milk (see leche quada. It can be served as a dessert or with breakfast[Gázquez. Cocina. 2002:269; and Nola. 1989:xxxi-2]

"BADLY COOKED MILK" PUDDING ADAPTED FROM NOLA’S xxxi-4 LECHE MAL COCIDA

Ingredients

1 c almonds
2 c broth[1]

5 slice of crustless bread
4 eggs

¾ c rosewater

Optional Garnish[2]

2 tsp sugar
1 tsp cinnmon 

A Really Tastey Delight
Photo by: Lord-Williams
Preparation

Mash almonds with breadcrumbs from one slice of bread. Add broth and mix well. Strain this into a clean pot and heat until boiling (about 5 minutes). Remove from heat and let cool.

When almost cold, beat eggs and add them to the pot. Put on low heat stirring until well mixed (about 3 minutes).

Soak the remaining slices of bread in rosewater. Prepare pudding bowls with the slices of bread soaked in rose water. Pour the almond milk mixture into the bowls over the bread. Sprinkle each bowl garnish if desired.

Let cool before serving.
 
Rosewater is always good in many recipes.



[1] The recipe infers that this dish is made with almond milk. It appears that it is taken for granted that a liquid such as a broth is added before straining.
[2] The Medieal Spanish Chef’s addition.


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