Tigelada

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 446
• Protein: 16 g
• Carbs: 68 g
• Fat: 12 g

Ingredients

• 6 piece Egg ( whole )
• 250 g Honey ( liquid )
• 500 ml Whole milk ( hot )
• 50 g Wheat flour ( sifted )
• 1 tsp Cinnamon ground ( powdered )
• 1 piece Citrus limon (L.) Burm. f. ( zest only )
• 1 pinch Gray sea salt ( fine )

Instructions

1. Intense preheating

   Preheat the oven to 220°C with a clay dish inside. The dish must be scorching hot to sear the batter on contact.

2. Mixing honey and eggs

   Whisk the eggs with honey and grey sea salt until the mixture lightens slightly. Add the finely grated lemon zest.

3. Incorporating powders

   Sift the wheat flour and ground cinnamon over the eggs. Whisk to obtain a smooth batter without any lumps.

4. Loosening with hot milk

   Heat the whole milk until steaming. Pour it slowly over the preparation while stirring constantly to loosen the batter.

5. Baking and caramelization

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Best enjoyed cold or at room temperature.