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My grandmother’s dessert: Easy recipe with a mild flavor

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How to Make My Grandmother’s Dessert

This dessert is a timeless classic passed down through generations, combining the rich, velvety smoothness of custard with the airy lightness of meringue. Each bite is a delightful blend of textures and flavors, offering a taste of nostalgia and elegance. Perfect for family gatherings or special occasions, this dessert is as impressive as it is delicious. Let’s explore the ingredients, preparation process, and tips to make this traditional treat flawlessly.

Ingredients for My Grandmother’s Dessert

For the Custard:

  • 6 egg yolks
  • 2 cups of milk (500 ml)
  • ½ cup of sugar (100 g)
  • Lemon peel or vanilla extract (optional, for added flavor)

For the Meringue:

  • 6 egg whites
  • ½ cup of sugar (100 g)

For the Syrup:

  • ¾ cup of water (200 ml)
  • 1 cup of sugar (200 g)
  • Lemon juice (optional, for a citrusy twist)

Step-by-Step Instructions

Preparing the Custard

Step 1: Heat the Milk

  • Pour the milk into a saucepan and heat it gently until it’s almost boiling.
  • If desired, add a piece of lemon peel or a splash of vanilla extract to infuse the milk with subtle flavors. Remove the saucepan from heat and let it sit for a few minutes to allow the flavors to blend.

Step 2: Mix the Egg Yolks and Sugar

  • In a mixing bowl, beat the egg yolks with the sugar until the mixture becomes pale and smooth. This step ensures a creamy custard texture.

Step 3: Combine Milk and Egg Mixture

  • Slowly remove the lemon peel from the milk and pour the warm milk into the egg yolk mixture, stirring constantly to prevent the yolks from curdling.

Step 4: Cook the Custard

  • Return the mixture to the saucepan and cook over low heat. Stir continuously with a wooden spoon or spatula until the custard thickens and coats the back of the spoon. Avoid boiling to prevent lumps.

Step 5: Strain and Cool

  • Once thickened, remove the custard from heat and strain it through a fine sieve for a silky-smooth texture. Let it cool before proceeding to the assembly.

Making the Meringue

Step 1: Beat the Egg Whites

  • In a clean, dry bowl, beat the egg whites using a hand or stand mixer until stiff peaks form.

Step 2: Add Sugar Gradually

  • Gradually add the sugar to the egg whites while continuing to beat. This creates a firm and glossy meringue, perfect for shaping.

Preparing the Syrup

Step 1: Heat Water and Sugar

  • In a saucepan, combine water and sugar. Heat over medium-high heat until the mixture forms a thin syrup. You can test the syrup’s readiness by dipping a spoon into it; it should coat the spoon lightly.

Step 2: Add Lemon Juice (Optional)

  • Add a splash of lemon juice for a bright, citrusy note that complements the dessert.
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Assembling the Dessert

Step 1: Shape and Cook the Meringue

  • Use two spoons to shape portions of the meringue into oval or quenelle shapes.
  • Dip each portion into the hot syrup and cook for about 1 minute on each side. Carefully remove and drain on a paper towel.

Step 2: Serve with Custard

  • Pour the cooled custard into individual serving dishes or a large serving bowl.
  • Gently place the cooked meringue on top of the custard, arranging it elegantly.

Step 3: Serve Immediately

  • Serve the dessert immediately to enjoy the delicate textures of the custard and meringue at their best.

Tips for Perfecting My Grandmother’s Dessert

  1. Avoid Boiling the Custard:
    Always cook the custard over low heat and stir continuously to prevent curdling.
  2. Ensure Stiff Peaks:
    When beating egg whites, make sure the bowl and whisk are free from grease to achieve stiff peaks.
  3. Infuse Milk with Flavor:
    Experiment with different flavors for the custard by using cinnamon sticks, cardamom pods, or even a splash of almond extract.
  4. Syrup Consistency:
    Aim for a light syrup for the meringue. Overcooked syrup will harden and become difficult to work with.
  5. Presentation:
    For an elegant touch, sprinkle grated chocolate, a dusting of cocoa powder, or a few drops of caramel sauce over the meringue.

Frequently Asked Questions

1. Can I make this dessert ahead of time?

Yes, you can prepare the custard in advance and refrigerate it for up to 24 hours. However, the meringue should be prepared and assembled just before serving for the best texture.

2. What can I do if my custard curdles?

If the custard curdles, quickly remove it from the heat and blend it with an immersion blender to restore smoothness. Strain it through a sieve to remove any lumps.

3. Can I use other types of sugar?

You can substitute granulated sugar with caster sugar for a finer texture, but avoid powdered sugar as it may affect the consistency.

4. What if I don’t have lemon juice?

Lemon juice is optional. You can skip it or replace it with a few drops of lime juice or a pinch of citric acid for a similar effect.

5. How do I store leftovers?

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. The meringue may lose some of its texture, but the flavors will remain delightful.

This cherished recipe combines simplicity with sophistication, making it a perfect choice for both novice and experienced cooks. The creamy custard and airy meringue come together to create a dessert that feels like a warm embrace from generations past. Prepare it with love, and share the joy of My Grandmother’s Dessert with family and friends!

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