There are many ways of preparing a custard and in this region shows off the one made with sheep milk. Its creamy texture makes a contrast with the force of the caramel coated dry fruits.
for 2 portions
Place eggs and half of the brown sugar in a bowl and whip with a thin stick. Save. Heat milk in a pan and when boiled, remove from fire. Let it rest for 20-30 seconds and add little by little to the bowl, always whipping. Caramelize the rest of the brown sugar in a fry pan at a soft heat. Distribute fruits in four custards and add the caramel. Cover with the previous mix and place custards n a tray fit for a bain Marie. Bake at 150°C. during 40-45 minutes.
You have to take care that this water does not boil, because if so, the custard will be full of holes
The pine kernels are dry fruits typical from the area, of Pehuén and Araucaria. The Indians considered it a sacred tree and worshiped it. To eat, they must be heated in a fry pan or in oven till they explode, and then peel them to consume. With them also chauí is made (a ferment beverage) and a very nutritious flour.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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