April's recipe: Indian wheat custard with raisins and palo liqueur

Flam of Indian wheat with raisins and palo liqueur

Ingredients for 4 people.

For the Cooked Buckwheat Base:

300 g of water
65 g of sugar
50 g fine or coarse Indian wheat flour

For the custard:

300 g of the previous base
250 g of almond milk
45 g of sugar
3 eggs

For Indian wheat raisins:

65 g of Indian wheat flour
100 g of rice milk
50 g of sugar
9 g of oil
0.5 g of salt
oil for frying

For the stick cream:

200 ml of milk cream
50 g of palo liqueur

First of all, we will prepare the cooked buckwheat base, boiling all the ingredients over a low heat for 15 minutes. Stir occasionally so it doesn't stick. Its resulting weight will be about 300 g.

To make the custard, grind the whole set in a food processor or mixer and pour it into a large mold or 4 individual ones. We cook it in the oven, in a bain-marie for 40 minutes at 170 ºC, and when it's done, we let it cool.

While the custard is baking, we can prepare the raisins, as they must also be eaten when very cold. For this, we will mix all the ingredients, put the pasta in a pastry bag and fry it, in batches, until it takes on a golden-brown color. Once removed from the oil, we dry them on paper and set them aside.

Finally, for the palo cream, we will semi-whip the milk cream and then add the palo liqueur.

When everything is cold, we will plate it. Unmould the custard and decorate it with raisins, cream of palo and some orange leaves. And take advantage!

Recipe source: Cati Pieras, Restaurant Daica (wolf)

You can consult the other recipes at the entrance of the Calendar 2021.

April 1, 2021