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.

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