Spanish Custard with a Twist
Indulge in a luscious Spanish delicacy with a twist—delectable custard enhanced with subtle flavors. This Spanish recipe blends traditional custard with a hint of vanilla and a touch of citrus. The use of cinnamon and a little olive oil gives this dessert a Southern European touch. Perfect for a refined dessert experience shared between two.
Serves: 2, Difficulty: Expert
Preparation Time: 20 minutes, Cooking Time: 30 minutes
Ingredients
- 150 grams of sugar
- 5 grams of vanilla extract
- Peel of 1 lemon
- 1 cinnamon stick
- 500 ml of whole milk
- 3 eggs
- 20 grams of cornstarch
- 5 ml of olive oil
- 1 pinch of salt
- 500 ml of water
Method
- In a saucepan, combine milk, lemon peel, and the cinnamon stick. Heat gently and allow the flavors to infuse for about 10 minutes. Do not allow to boil.
- In a separate bowl, whisk together eggs, sugar, vanilla extract, and cornstarch until smooth.
- Slowly add the milk mixture to the eggs while whisking continuously to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
- Once thickened, remove from heat. Add a pinch of salt and olive oil, and stir to combine.
- Pour the custard into serving dishes and allow it to cool to room temperature.
- Refrigerate for at least 2 hours before serving.
Tips
- Ensure to whisk continuously when combining the milk with the eggs to achieve a smooth consistency.
- Use a fine grater for the lemon to release the aromatic oils from the peel.
Nutritional Information
| Nutritional Component | Per 100 ml | Per Serving |
|---|---|---|
| Energy | 150 kcal | 375 kcal |
| Energy | 628 kJ | 1,570 kJ |
| Fat | 5.5 g | 13.75 g |
| Saturated Fat | 2.5 g | 6.25 g |
| Carbohydrates | 20 g | 50 g |
| Sugars | 16 g | 40 g |
| Proteins | 4.5 g | 11.25 g |
| Salt | 0.1 g | 0.25 g |
