Greetings to the Creative Cooking community! I hope you have a wonderful weekend! 馃
Today we're going to make a dessert that I loved the moment I saw it鈥攍ove at first sight! It reminded me of that cornstarch atole drink my mom used to make, which I quickly learned to make when I was very little. I remember preparing it at midday after I got home from school and having it with saltine crackers.
But this time it's not a drink; it's a dessert very similar to flan. I saw this recipe online, and the instructions were given by a chef whose face I never saw, but he explained the origin of this dessert. This chef explained that this recipe is a dessert of Sicilian origin (Italy). My husband explained to me that the name of this dessert in Spanish would be "comer blanco" (eat white!).
And of course, this dessert is completely white. The caramel was my idea; I added it to make sure my dessert wouldn't stick to the mold. But the original recipe I saw online didn't have caramel. The molds the chef used were like stainless steel鈥攕mall, individual molds. He first ran them under cold water, drained them well, and then poured a portion of the dessert mixture into each mold.
This recipe is fantastic. When you want to eat something different and delicious, you can choose this dessert. Plus, the ingredients are few and inexpensive, and it only needs a minimum of four hours in the refrigerator to set perfectly.
El d铆a de hoy haremos un postre que lo am茅 desde que lo vi, amor a primera vista, porque me hizo recordar esa bebida de atol con almid贸n de ma铆z que hacia mi mam谩 y que enseguida yo aprend铆 a hacer siendo a煤n muy ni帽a, recuerdo que lo preparaba al mediod铆a despu茅s de llegar de la escuela y lo acompa帽aba con galleta salada.
Pero esta vez no es una bebida, es un postre muy parecido al flan, esta receta la vi por internet y las indicaciones la daba un chef que nunca vi su rostro, pero daba la explicaci贸n del origen de este postre, este chef explicaba que esta receta es un postre de origen siciliano (Italia) mi esposo me explicaba que el nombre de este postre en espa帽ol ser铆a, comer blanco!
Y claro es que este postre es totalmente blanco, el caramelo ha sido mi idea, lo hice para estar segura de que mi postre no se vaya a quedar pegado al molde, pero el original que vi por internet no llevaba caramelo, los moldes que us贸 el chef eran como de acero inoxidable, estos eran unos moldes peque帽os, individuales y el los pasaba primeramente por agua fr铆a, los escurr铆a bien y luego vert铆a una cantidad de la mezcla del postre en cada molde.
Esta receta es estupenda, cuando quieras comer algo diferente y delicioso, puedes optar por este postre, adem谩s los ingredientes a usar son muy pocos y econ贸micos, solo necesita 4 horas m铆nimas en el refrigerador para que quede maravillosamente bien.
I loved it, and well, my husband, being a good Italian with a sweet tooth, liked it a lot too 馃構
Are you interested in the recipe? Then let's make it together! 馃槈
-500 ml of cow's milk (you can also use almond milk).
-50 grams of cornstarch.
-100 grams of sugar.
-Zest of one lemon.
-1 teaspoon of vanilla extract (optional).
-1/4 teaspoon of salt.
-For decoration, you can use: ground cinnamon, grated dark chocolate, or finely chopped toasted almonds.
-Pillow pan: 15 cm in diameter.
-500 ml de leche de vaca, puedes optar por leche vegetal de almendras.
-50 gramos de almid贸n de ma铆z.
-100 gramos de az煤car.
-cascara de un lim贸n.
-1 cucharadita de esencia de vainilla, opcional.
-1/4 cucharadita de sal.
-para decorar puedes usar: canela en polvo, Chocolate oscuro rallado o almendras tostadas picadas bien finas.
-Molde: 15 cms de di谩metro.
Credit for this recipe: YouTube channel, ElpastificiodeNicola 馃憣
The first thing I did was make a caramel with 3 tablespoons of grated panela (unrefined cane sugar) and a tablespoon of water. I cooked this over low heat until bubbles started to appear. Then I removed it from the heat and poured it into a mold. You can use any mold you prefer for this step, and the caramel is entirely optional.
Lo primero que hice fue hacer un caramelo con 3 cucharadas de panela rallada y una cucharada de agua, esto lo llev茅 a cocinar a fuego bajo hasta que empezaron a salir burbujas, all铆 lo retir茅 y lo vert铆 en un molde, en este paso puedes usar el molde que prefieras y el caramelo es totalmente opcional.
Now we're going to pour some of the milk into a pot and set aside about 1/3 to prepare the mixture with the cornstarch. To this milk, we add the sugar, a pinch of salt, and the peel of one lemon.
Beat well until the sugar dissolves in the milk, then heat over medium heat until the milk is very hot.
While the milk is cooking over medium heat, pour the remaining milk into a small bowl and add the cornstarch, whisking until the cornstarch is completely dissolved in the milk.
Now let's check the milk we left on the heat. If you see small bubbles starting to appear, it's time to add the mixture we made with cornstarch. From that moment on, beat continuously until the mixture thickens.
When the mixture has thickened, remove the lemon peel and turn off the heat.
Then, optionally, we add a teaspoon of vanilla essence, mix, until the vanilla is well integrated into the mixture.
And we pour our mixture into the mold we have chosen.
We let our preparation cool to room temperature and then refrigerate for at least 4 hours; the longer you leave it in the refrigerator, the firmer our white dessert will be.
We took it out after more than 4 hours and unmolded it. Look how our Biancomangiare turned out! It's fantastic, it looks like a rich white flan. I sprinkled cinnamon powder on top, and I assure you this dessert is delicious! 馃槏 This will be another one of my favorite desserts for the weekends.
I hope you'll be inspired to try this wonderful recipe; it's truly delicious and very economical 馃槈
Photos are my own, taken and edited with my Tecno Spark 20C phone.
Separators and shapes were created using Microsoft Word.
Collage was created with CollageMaker.
