Spain
Mató de Pedralbes (Spanish Maize Custard)
Mató de pedralbes is a Spanish custard dessert.
Pedralbes is a Barcelona neighbourhood, and this pale maize pudding is a summer dessert from there, served cold with fruit or a spoon of honey. It is made with cornmeal rather than flour, which is what gives the set custard its soft, slightly grainy body instead of the smooth wobble of a gelatin dessert. Yolks stirred in off the heat are what keep it from turning into scrambled curds.
Ingredients
- milk1 l
- kilo white sugar0.3
- maize flour100 g
- yolks10
- cinnamon sticks2
Directions
- 1
Stir the maize flour into a glass of the cold milk.
- 2
Put the rest of milk in a saucepan, add sugar and yolks, and beat together until blended.
- 3
Add cinnamon sticks and heat the mixture. When it begins to boil, add the glass of milk and flour, and mix well. Cook until thickened.
- 4
Remove the saucepan from the heat and take out the cinnamon sticks. Pour it into four oval molds and refrigerate until cool.
- 5
To serve, unmold the custards and serve with jam or some rosemary honey.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.