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Basic ingredients, eggs, sugar, lemon zest plus milk Photo by: Lord-Williams |
creamy pudding. Puddings and custards continue to be
homemade in Spain. This pudding consists of eggs yolks, milk and sugar with a
touch of lemon zest, brought to a boil and then left to set in
a mold or individual bowls. Every housewife has a variation such as the pudding poured over lady fingers.
Prior to serving it is sprinkled with cinnamon. [Grosso. 1996:274; and
Tapiello. 1994:142]
THE MEDIEVAL SPANISH
CHEF’S VARIATION OF BOILED CUSTARD OR SPANISH NATILLAS
Ingredients
for 4 persons
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Double the Recipe - It's that Good! Photo by: Lord-Williams |
Step 1
¾ c sugar
6 egg yolks and 3
whole eggs
2 ½ c whole milk
Step 2
¼ c brown sugar
zest from ½ lemon
⅛
c brandy
Garnish
2 bananas (optional)
1 tsp cinnamon
Preparation
Pour ingredients for
step 1 into a pot, mix well and heat gently taking care not let it boil. When the
mixture starts to thicken, add ingredients in step 2. Stir well and pour into
individual bowls. Let cool. Then refrigerate.
When ready to serve
slice ½ banana over each dish if desired and sprinkle with cinnamon.
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