Frangollo: Recipe from the Canary Islands
The Canary Islands have an extensive recipe for both sweets and pastries that are traditionally made to taste during the days of Holy Week.
They are homemade recipes, passed on from generation to generation and although they are currently prepared in all the Islands, some areas keep their sweets and desserts typical of the area and these dates.
They are sweets and desserts that are also made at any time of the year. However, some recipes have a strong presence on these dates of Holy Week.
The desserts that are made in the Canary Islands on Easter dates are: bread torrijas bathed in honey or syrup, bread and wine torrijas, frangollo, sweet potato buns, anise donuts, orange donuts, flour pancakes, banana pancakes, pumpkin pancakes, sweet potato pancakes, rice pudding, roasted milk and rosquetes.
What is the frangollo?
The frangollo is one of those recipes that are part of this extensive recipe, is a dessert that is very rich and that is accompanied with a little palm honey or honey that you prefer.
This dessert is made with corn flour, a special flour that is prepared to make the frangollo, this flour comes ground with a certain thickness that gives it the appropriate texture to make this dessert.
The frangollo is made with raisins and almonds, we can also prepare it without these ingredients as is the case of the recipe that we present below.
Also in other recipes the frangollo is cooked with water or only with one type of milk and with sugar, in our recipe we have prepared it without water, choosing two types of milk, whole milk and condensed milk.
Canarian frangollo recipe
- A cup of frangollo flour.
- A small can of condensed milk.
- 2 cups whole or skim milk
- 2 egg yolks
- A tablespoon of butter without salt.
- The skin of a lemon.
- A cinnamon stick
- Palm honey or honey that you prefer to accompany.
- In a bowl beat the yolks well and reserve.
- In a saucepan put the milk to heat the fire along with the cinnamon stick.
- Add the lemon peel, the beaten egg yolks, the butter, and the condensed milk.
- We stir well to mix and add the frangollo flour.
- Again stir and cook with low heat without stopping to stir when it begins to boil remove the cinnamon stick and the skin of the lemon.
- Continue cooking without stopping to stir until the mixture has a thick consistency.
- We extinguish the fire and pour the frangollo in a large rectangular mold or in small individual molds flaneras type.
- Let the frangollo cool at room temperature.
- Once cold we introduce it in the refrigerator.
When it's time to serve it, we unmold it and accompany it with a splash of honey or the honey that you like the most.
The frangollo can be tasted both cold and hot, to the taste of each diner.
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