Om ali

Tocino del cielo

• 200 GRAM PUFF PASTRY
• 3 CUPS MILK
• 1/2 TSP CINNAMON
• 50 GRAM RAISINS
• 50 GRAM DRIED APRICOTS, cut
• 50 GRAM ALMONDS, chopped
• 50 GRAM SUGAR
• 50 GRAM BUTTER

• 8 EGG YOLKS
• 2 WHOLE EGGS
• 300 GRAM SUGAR
• 1 TBSP VANILLA SUGAR

Roll out the puff pastry and put it on a baking tray. Bake at 200 degrees Celsius until it is golden brown. Allow it to cool down and break it into pieces. Bring the milk to the boil with the sugar. Dissolve the butter in the hot milk. Mix the puff pastry with the raisins, apricots, the almonds and cinnamon and arrange in an oven dish. Pour the milk mixture on top. Bake 15 minutes at 210 degrees Celsius

Add 1/2 cup of water to the sugar and bring this to the boil. Cook on medium heat until the mixture becomes golden. Pour half of the syrup on the bottom of a oven dish and allow it to cool down. In the meantime, beat the eggs with the egg yolks and vanilla sugar until the mixture becomes thick and whitish; beat in the remaining syrup and pour this in the oven dis. Fill a baking tray with water, put the oven dish in the water and bake it half an hour at 150 degrees Celsius in the oven. Allow it to cool down and invert on a large dish.

This is a Spanish dessert. On 12 October Día de la Hispanidad, or Columbus Day, is celebrated since colonial times Spain. Still, his achievement is questioned, as other believe Leif Erikson (9 October) was the first. Click on culinary calendar for more links between cooking and worldwide history.