Some days ago I found this recepie that I propose, I think very appropriate for this time of the year
This is a traditional dish of Jaén land. Really amazing, the aroma of aniseed smell and flood us get oil gives us a different taste and smooth texture.
3/4 of a liter of milk, 1/2 cup extra virgin olive oil, 1 tablespoon of aniseed (anise), 1 stick of cinnamon, 150 grams of sugar, 8 eggs and lemon rind, caramel.
Preheat oven to 180 degrees.
Put the oil in the pan, heat and fry the aniseed, being careful not to burn, it alone for a few seconds. Quickly strain the oil and reserve.
In a saucepan, boil milk, cinnamon and lemon rind. As we broke apart the eggs, sugar and anise oil where the fry. When boiling, remove from heat and incorporate the egg mixture.
Prepare the molds by taking a drizzle of caramel on the bottom of each. Put the molds in a tray with water so that it reaches less than half of the mold and fill the cream.
Bake in oven-bath for about 45 minutes.
Preparation Time | 15 minutes
Cooking time | 50 minutes
Difficulty | Easy
The olive oil custard let it cool in the fridge and serve when cool.
Author (or artist) of this dessert: Juana Trujillo.