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Recipe for :

Goxua - Creme Basque

This 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 here.


1/4 litre milk
1 oz cornflour
1 oz sugar
lemon peel
1 stick of cinnamon 20 grms butter
1 egg yolk
1/4litre whipped cream
80 grms of sponge cake
liquid caramel


To make the pastry cream:

  • Heat the milk leaving aside 1 glass.
  • Add the sugar, vanilla, lemon peel and the cinnamon stick.
  • Mix the cornflour with the remaining milk.
  • When the milk comes to boiling point add in the cornflour mixture. Stirring constantly for 2 minutes making sure the mixture does not become lumpy.
  • Remove for the heat and add in the egg yolk and butter. Mix well and leave to cool.

To prepare the desert:

  • In small individual clay dishes place a layer of whipped cream, then place a layer of sponge cake soaked in rum on top. Then pour on a layer of the pastry cream.
  • Decorate with the liquid caramel and leave to rest in the fridge for 6 hours.

Serve Cold.