Dessert for four persons
– 110 gr of Frangollo La Molineta
– 800 ml of milk
– 2 egg yolks
– 70 gr of butter
– 1 teaspoon of cinnamon
– The zest of a lemon
– 50 gr of Sultanas and 50 gr of raw, peeled and finely chopped almonds.
– 200 gr of sugar
Mix a cupful of Frangollo with two cups of milk; add two egg yolks, a spoonful of butter, a stick of cinnamon, lemon peel, raisins, peeled and chopped almonds and sugar to taste. Boil it on low heat, stirring all the time (preferably with a wooden spoon), until it thickens and peels from the sides of the pan.
Place on a tray and serve cold. This can be served alone, with honey or sweetened milk.