Due to media secrecy, which is institutionalized here on “my beloved planet,” we have had to find out about this mess, involving Cuba’s “sugary missiles” on board a North Korean ship, in snippets from here and there.  Naturally, this has exacerbated our native tendency towards speculative imagination.

In the end, another Sunday has caught us by surprise which, for me, is the most boring day of the week.  I always promised myself that if one day a gentleman suitor should approach me named Domingo*, and I like him so much that I couldn’t leave him, I’d call him Tito.  Maybe something similar happens to you, especially in the evening hours, when the imminence of a new Monday at work approaches us.

Well, if you’re also a member of the club for those who can’t stand Sundays, why not spend a little time today on your family and flatter them with a simple yet delicious recipe made by your own hands, thus turning Sunday into something less ordinary?  Here you have my suggestion:

Coffee custard

Ingredients:

1 liter of fresh milk

1 cup of sugar

4 tablespoons of cornstarch

1/2 teaspoon of salt

1 teaspoon of vanilla extract

4 eggs

1 demitasse of brewed instant coffee

1 cinnamon stick

1 lemon peel

Procedure:

Boil the milk together with the cinnamon and lemon peel.  Lower to medium heat and add the four egg yolks and cornstarch, which should be dissolved in a small amount of milk or water.  Pour this mix into the milk, while gently stirring it with a wooden spoon to prevent lumps from forming.  Once you have a smooth consistency, add the vanilla extract and coffee, while gently stirring.  Lower the heat.  Make a meringue with the egg whites of the four eggs.  Remember: it’s two teaspoons of sugar for each egg white.  You can add lemon zest.  Once it’s ready, bring small dollops of the meringue to a flame with a fork, to make toasted meringues to decorate the custard with.

Bon apétit!

* Translator’s note: Domingo is a common first name in the Spanish-speaking world ; domingo is also the Spanish word for Sunday.

 Translated by: Yoyi el Monaguillo

21 July 2013

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