recipe comes from Mesón La Rioja, a Spanish
restaurant in Marbella which specialises in serving
authentic and popular Spanish cuisine. The restaurant
is owned and run by Elena and Luis Ochoa who have
kindly given permission for the recipe to be reproduced
1/4 kilo Sugar
80 grms. Cornflour
8 Egg yolks
1 Stick of Cinnamon
80 grms. Butters
Olive Oil, Flour, Lard and Caster Sugar
heat 1/2 litre of milk, the stick of cinnamon
and the sugar.
a separate bowl make a paste with the cornflour
and the remaining milk. Stir in the beaten egg
yolks. Stir the cold mixture until smooth and
carefully add to the heated milk.
continuously as the mixture may thicken too
quickly. Cook for 5 minutes and remove from
stir in 50 grms. of butter.
the remaining butter, grease the baking tin
and pour in the mixture.
to cook and then cut into rectangular pieces.
each piece in flour and beaten egg. Heat some
oil and butter and fry each piece.
serving, sprinkle with cinnamon and caster sugar.
dessert may be served hot or cold.