CUSTARD WITH SHEEP MILK AND CARAMEL COATED DRY FRUITS

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.

CUSTARD WITH SHEEP MILK AND CARAMEL COATED  DRY FRUITS

Ingredientes

for 2 portions

100 cc.

SHEEP MILK

1 unit

EGG

50 g.

BROWN SUGAR

10 g.

DRY FRUITS

Procedimiento

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.

tips*

You have to take care that this water does not boil, because if so, the custard will be full of holes

El dato: PINE KERNELS

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.

Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

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