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The Near Aromas project of the Cuentos en Boca group brings us the best Cordovan recipes. From neighborhoods and areas where traditional cooking secrets are preserved and have the registered trademark of the region. These regional productions surprise us with their originality and, above all, because they are part of the cultural heritage of each province. In this case, Sole Rebelles and Juan Maieron were dedicated to travel collecting traditional recipes from each sector of the city and other localities. We, from Ser Argentino, share the recipe for roast milk. This is a recipe very similar to Argentine flan .
The name comes from the translation of a traditional Chilean recipe, our neighboring country. Originally roasted milk , the cordobeizamos and became “roasted milk” . Although, in reality, the origin is disputed between Chile and Peru, as is the mysterious origin of pisco. The important thing is that it is a delicious dessert and that, in addition to being a classic Cordovan, also has its fame in Mexico and Colombia.
In Cordoba, with so many plurinational diversity, we like to appropriate recipes and make them famous. It is what it has to be from a province where multiple identities converge and people from many different places come to study. In addition, as good Argentinians, for cooking we have only one premise: everything that can be roasted, turns into roast . This international, but Latin American recipe , is a goal that conquered the Cordoba neighborhoods. It's quick and easy to do. You just need the following.
Tidy tip: add a can of condensed milk (optional, for more sweetness)
According to experts, roasted milk is tastier with whole milk. With semi-skim or skim milk, it becomes a little less creamy. However, it can be done the same.
Ojito! Do not neglect the pot because it burns very quickly. When it is the color of simple tea is ready.
You can also add dulce de leche to the pan or dish where you serve the roast milk. Or make a variant of roasted milk with apple . For this, you need to peel and chop an apple into thin slices, place it to the bottom of the mold or molds and pour the caramel over the apple. Then add the roasted milk.
This dish can fall heavy if eaten hot. So it is recommended to consume it cold. It's often confused with flan, but it's actually a different recipe. Roasted milk has a different texture and consistency that make it unique. Will you dare to try it?
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Publication Date: 28/06/2020
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