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Monday, November 22, 2010

Leche Asada

Leche Asada

While we're in La Gomera, lets have something of the typical Gomeran gastronomy, which, in my opinion, is the jewel in the Canarian cuisine crown.

Leche Asada (Baked Milk Pudding)

To make this quick version, all you need are:

4 eggs
1/2 liter of milk
two tablespoons of sugar
a dash of powdered cinnamon
grated lemon rind (yellow is OK, but green is typical)

Method: Beat the eggs in a bowl. Stir in the rest of the ingredients. Pour into a small ovenproof dish and bake in a hot oven for around 20 minutes until set.

Apparently, you're meant to leave it to cool before dressing with Miel de Palma, serving and eating, but heck I could never wait that long. Smile

Miel de Palma, which is the "honey" or sap from the palm tree, is the most representative product of the island of La Gomera. The process of obtaining this sap or syrup is laborious. It has to be collected at night: a cut is made in the crown of the tree and a receptacle placed to collect the "bleeding" sap, which must be removed first thing in the morning, before light, so as not to give it time to ferment. It is then cooked, as soon as is possible, over a very slow flame for two or three hours. And, for every liter of palm honey, between 5 and 8 liters of the raw syrup is required. Those outside the Canary Islands can buy it here.

Unlike so many journalists writing about the resorts, Pamela has not only actually been to Tenerife, she lived on the island for 16 years, for the majority of that time in a rural valley immersed in the local culture in a way that few outsiders have been privileged to do and gaining a wealth of knowledge about the island, its people, their customs, fiestas and celebrations that she is now able to share via this site. Fluent in Spanish, she also translated and reported for the various English-language newspapers.

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