Dessert Recipes for Easter Vol 2.
Last week we surprised you with a publication in which you were challenged to cook two of the most traditional Easter desserts.
On this occasion, we challenge you again, with two other dessert recipes, no less appetizing and just as delicious. We are talking about the tocinillos de cielo (Heavenly Egg Flan) and the most traditional Leche frita (milk fritters).
Los tocinillos de cielo (Heavenly flan)
The ingredients for the preparation of the tocinillos are the following:
- 12 egg yolks
- 500 grams of sugar
- Half a litre of water
For the caramel, you will have enough with 100 grams of sugar and 3 spoonful’s of water.
To prepare the caramel follow these instructions:
Place in a saucepan three tablespoons of water and 100 grams of sugar. When you see, the mixture start to turn a golden brown, take the pan off the heat and pour the mixture into a large or individual pre-chosen mould.
Now is the time to prepare the syrup, and for this you will put to boil the rest of the sugar and water mixture in another saucepan.
You can now beat the 12 egg yolks, incorporating the syrup little by little. It is very important that the yolks and syrup are beaten properly.
This mixture should be put through a strainer and then introduced into the mould that has the caramel in the bottom.
It is time to put the mould with the caramel and the mixture of yolks and syrup in the oven, which must be preheated for 15 minutes. The temperature of the oven should be 100 degrees, and preferable with a steam option (if you do not have oven with steam option you can introduce the mould in the oven over a bowl with water in). After cooking for 45 minutes you must let it cool in the refrigerator for a minimum of 12 hours.
How delicious, right? Now all you have to do is enjoy one of the most exquisite desserts of our Holy Week.
La leche frita (Milk fritters)
On this occasion, we will divide the recipe into two phases: one for the milk fritters and another for the batter.
Ingredients for the milk fritters:
- 1 litre of milk
- 80 grams of cornstarch
- 1 cinnamon stick
- The peel of a whole lemon
- 100 gramsof sugar
Ingredients for the batter:
- 2 eggs
- 50 grams of sugar
- A pinch of ground cinnamon
- 100 grams of flour
- 500 grams of sunflower oil
To make the milk fritters
Start by boiling 750 grams of milk with the cinnamon stick and the lemon peel, removing the pan from the heat the moment it starts to boil.
In the remaining 250 grams of milk, dissolve the cornstarch and then add this mixture (removing the lemon peel and cinnamon) to the rest of the mixture in the pan.
Now put the pan with the 2 mixture together back on to heat again and stir, then add the sugar little by little. It is very important that you do not stop stirring until it all starts boiling again.
Choose either a greaseproof container or lightly wipe a container with oil. Then pour the freshly boiled mixture into the container.
Now it's all left to cool in the refrigerator for at least three hours. After this time, take the set mixture out of the container and cut it into portions.
Now for the batter, you will need two bowls: in one beat the two eggs, and in the other introduce the 100 grams of flour
Now is the time to dip the set milk portions into the egg and the flour, and then fry them with very hot oil.
Once they have reached a golden brown all that is left is to remove the milk fritters and place them on a dish.
As in the cases of cream fritters and milk torrijas, it is better to put a paper napkin on the dish so that the milk fritter is well drained of all.
All that is left to do is, coat the fritters in the sugar and ground cinnamon, and they are ready to serve.
You are now in a position to cook the four most traditional and delicious desserts most appropriate for Easter: milk torrijas, cream fritters, tocinillos de cielo and milk fritters.
Now it's time to get down to business
Are you going to give them a go?