Extra virgin olive oil is also used to make desserts, making them healthier. Today we bring you a traditional recipe, where this ingredient is added, making it a more creative dessert.
It's a typical dessert from the province of Jaén, besides, it has a delicious taste, and a soft and different texture. We're sure you'll love it!
750 ml of milk
½ glass of organic extra virgin olive oil
150 grams of sugar
1 tablespoon of aniseed grains
1 cinnamon stick
Heat the oven to 180º.
Put half a glass of organic extra virgin olive oil in a frying pan and add the spoonful of aniseed to fry it. It only needs to be done for a few seconds to prevent it from burning. Strain the oil and set it aside, leaving it to cool
Heat the 750 ml of milk, the cinnamon stick and the lemon zest in a saucepan. Let it boil, so the milk is infused with the rest of the ingredients.
¡Tip! To prevent the lemon zest from producing bitterness, try to get as little white part as possible when peeling it.
While the milk infusion is being prepared, put the 8 eggs, the extra virgin olive oil with the aniseed you have previously reserved, and the 150 grams of sugar in a bowl. Whip well.
When the milk has boiled, take it off the heat and strain it. Add the rest of the ingredients you have whipped. Stir everything.
Put the liquid caramel in the moulds or mould (if you want you can use a big one). Put the moulds inside a container or tray where you can add water that covers the moulds halfway, this is to bake them in a bain-marie. Fill the moulds with the mixture you have previously prepared.
Put the extra virgin olive oil caramel custard in the oven for 45 minutes to cook.
When they're ready, take them out of the oven and let them cool. You can keep them in the refrigerator until it's time to serve. You'll have to unmold them and they'll be ready to eat!