Tigelada
Ingredients
- 6 pcEgg (whole)
- 250 gHoney (liquid)
- 500 mlWhole milk (hot)
- 50 gWheat flour (sifted)
- 1 tspCinnamon ground (powdered)
- 1 pcCitrus limon (L.) Burm. f. (zest only)
- 1 pinchGray sea salt (fine)
Method
A dark, caramelized crust that cracks under the teeth, revealing a dense and melting golden-yellow heart. The smell of hot honey and cinnamon takes over as soon as the oven opens.
- 1
Preheat the oven to 220°C with a clay dish inside. The dish must be scorching hot to sear the batter on contact.
- 2
Whisk the eggs with honey and grey sea salt until the mixture lightens slightly. Add the finely grated lemon zest.
- 3
Sift the wheat flour and ground cinnamon over the eggs. Whisk to obtain a smooth batter without any lumps.
- 4
Heat the whole milk until steaming. Pour it slowly over the preparation while stirring constantly to loosen the batter.
- 5
Take the scorching dish out of the oven. Pour the batter in all at once. Bake for 35 to 45 minutes: the top should bubble and turn dark brown.
Frequently asked questions
How do you get this dish right?
- The secret lies in the thermal shock: the dish must be steaming before pouring the batter.
- Do not look for a light golden color, the tigelada must be very brown, almost burnt on the surface to develop its aromas.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Best enjoyed cold or at room temperature.
