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I remember this dessert very often but I haven’t eaten it in years. My aunt, from Albacete, used to make it for us when we were kids. She passed away and the recipe was lost.

Today I decided to find it. Using Google and the family network we reconstructed it. I still can remember the bubbly sound of the spoon with every bite. Good memories.

Ingredients

  • 1 litre whole fresh milk.
  • Sponge fingers.
  • 6 eggs.
  • A small cinnamon stick.
  • Half the peel of a lemon.
  • 300gr. white sugar.
  • 1 tea spoon corn flour.
  • A pinch of salt.

Preparation

Put in a saucepan the milk, cinnamon stick and lemon peel. Bring to boil at low heat. Cook for 5 minutes making sure it doesn’t stick. Remove the cinnamon and lemon.

Separate egg yolks and reserve them. Place the egg whites in a clean and dry bowl and whisk them. After 2 minutes add, slowly, 150gr. of sugar. Keep whisking until you reach the stage at which the egg white stands up in well-defined peaks.

With a table spoon  start taking small amounts of meringue and  place them in the saucepan with the boiling milk. Cook them for 10 seconds. Turn them around, another ten seconds and carefully take them out. Keep them in a tray making sure they are not on top of each other.

Strain the milk and place in a clean saucepan at low heat.

In a small glass dissolve the corn flour with a bit of cold milk. Make sure there are no lumps left.

Whisk the egg yolks with the rest of the sugar. Add the corn flour dissolved in milk to the saucepan with boiling milk. Stir until start to boil again.

Remove the saucepan from the heat and add the egg yolks with sugar stirring vigorously. Put back at low heat and stir a few minutes until you get a custard texture.

Put, in an oven tray, one layer of sponge fingers. Then the custard covering all of them. Finally, we put all the meringues portions covering the whole surface.

Sprinkle with white sugar. Place in the oven until golden and let it cool down before serving.

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