El Hierro whey custard

Custard cooked with goat whey, yolks, cornflour, sugar, cinnamon, aniseed and lemon peel.

El Hierro whey custard
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History and origin

RENC places this custard in El Hierro and relates it to a primary-sector economy where dairy derivatives appear in dishes such as cheese broth, quesadilla and whey custard.

Cultural context

The recorded technique is boiling: first the whey is scented with cinnamon and lemon; then it is bound with yolks, sugar and cornflour until it reaches custard consistency.

Documented ingredients

  • 1 litre goat whey
  • 3 eggs
  • 50 g cornflour
  • 150 g sugar
  • 1 cinnamon stick
  • 2 g aniseed
  • 1/2 lemon

Documented preparation

  1. Cook the whey with cinnamon and lemon peel; boil for two or three minutes, remove and cool.
  2. Beat the yolks with sugar and cornflour.
  3. Gradually add the cooled whey to the mixture, stirring constantly.
  4. Cook over moderate heat until thickened, transfer to a mould and chill.

Traceability sources