The Canarian frangollo is a traditional dessert from the Canary Islands, wonderful both for its flavor and its texture. Find out how to do it easily at home.
The Canary Islands have an extensive recipe book of both sweets and pastries that are traditionally made to taste during the days of Holy Week.
They are homemade recipes, passed down from generation to generation and although they are currently prepared on all the islands, some areas maintain their typical sweets and desserts from the area and from these dates.
They are sweets and desserts that are also made at any time of the year, however some recipes have a fairly marked presence on these Easter dates.
The desserts that are made in the Canary Islands during Easter are: French toast dipped in honey or syrup, French toast with bread and wine, frangollo, sweet potato buns, aniseed donuts, orange donuts , flour pancakes, banana pancakes, pumpkin pancakes, sweet potato pancakes, rice pudding, roasted milk and donuts.
What is the frangollo?
The frangollo is one of those recipes that are part of this extensive recipe book, it is a dessert that is very tasty and that is accompanied with a little palm honey or the honey that you prefer.
This dessert is made with corn flour, special flour that is prepared to make the frangollo; this flour is ground to a certain thickness that gives it the appropriate texture to make this dessert.
The frangollo is made with raisins and almonds; we can also prepare it without these ingredients as is the case with the recipe that we present below.
Also in other recipes the frangollo is cooked with water or only with one type of milk and with sugar, in our recipe we have prepared it without water, choosing two types of milk, whole milk and condensed milk.
Canarian frangollo recipe
- A cup of frangollo flour.
- A small can of condensed milk.
- 2 cups of whole or skimmed milk.
- 2 egg yolks.
- A tablespoon of unsalted butter.
- The skin of a lemon.
- A stick of cinnamon.
- Palm honey or the honey you prefer to accompany.
- In a bowl, beat the yolks well and reserve them.
- In a saucepan, heat the milk along with the cinnamon stick.
- Add the lemon peel, the beaten yolks, the butter, and the condensed milk.
- Stir well to mix and add the frangollo flour.
- Stir again and cook over low heat without stopping stirring when it starts to boil remove the cinnamon stick and lemon peel.
- Continue cooking without stopping stirring until the mixture has a thick consistency.
- We turn off the heat and pour the frangollo into a large rectangular mold or into small individual flan molds.
- Let the frangollo cool to room temperature.
- Once cold, put it in the refrigerator.
At the time of serving it, we unmold it and accompany it with a splash of palm honey or the honey that you like the most.
The frangollo can be tasted both hot and cold, to the taste of each diner.