Recipe of the month: Milk and cinnamon sweet
10 eggs
300g plain flour
240g sugar
1 litre full cream milk
1 tablespoon essence of vanilla
1 tablespoon cinnamon
Heat the milk in a large saucepan over a medium flame until nearly at boiling point. Remove from heat and stir in the vanilla and cinnamon. Leave for 10 minutes.
Whisk the eggs in a large bowl with the sugar until stiff or the mixture has doubled in volume. Fold in the flour taking care to avoid lumps. If necessary use a liquidizer. The texture should resemble that of a béchamel.
Preheat the oven to 170ºC.
Place the saucepan of milk back on the heat and slowly add the flour, egg and sugar mixture, stirring continually to avoid lumps forming and making sure the mixture never reaches boiling point. Once the mixture begins to thicken, remove from heat, but continue to stir for another minute. The mixture must thicken and will later solidify in the oven. It is best to sieve the mixture if it contains lumps.
Pour the mixture into a 28cm diameter oven proof dish (previously greased and floured if necessary) and cover with foil paper. Place in the middle of the oven for 35 to 40 minutes, removing the tinfoil after half an hour.
Cool and then place in the fridge. Leave for several hours before turning out of the dish. Before serving spread honey or jam (whinberry, black current, strawberry or raspberry, for example) on top of the sweet which is best served very cold.
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