Mi versión de Goxua vasco

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Mi versión de Goxua vasco. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mi versión de Goxua vasco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mi versión de Goxua vasco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Mi versión de Goxua vasco estimated approx 45 minutos.

To begin with this particular recipe, we must first prepare a few components. You can have Mi versión de Goxua vasco using 10 ingredients and 3 steps. Here is how you can achieve that.

Este es un postre tradicional vasco, particularmente de la ciudad de Vitoria.
Casi todas las recetas coinciden en los ingredientes, aunque algunas personas utilizan caramelo líquido, otras espolvorear el postre acabado con azúcar y la queman.
Yo prefiero este último detalle y lo hago con azúcar rubia sin quemar. También hay quien asegura que se debe servir en cazuelas ce barro. En mi caso uso compoteras, copas o vasos no muy altos porque me gusta que se vea el contenido.

Ingredients and spices that need to be Make ready to make Mi versión de Goxua vasco:

1. C/N Bizcocho
2. 300 ml leche entera
3. 200 ml nata
4. 60 grs azúcar
5. 40 grs maicena
6. 2 yemas
7. 1 huevo
8. 1 palito canela
9. Cáscara de limón
10. 25 ml ron

Steps to make to make Mi versión de Goxua vasco

1. Hervir la leche, reservar 8 cucharadas, con la nata, la canela y la cáscara sin lo blanco. Batir las yemas con el huevo. Mezclar la maicena con el azúcar y la leche reservada. Disolver bien. Cortar círculos de bizcocho.
2. Agregar el huevo y las yemas. Batir. Colar la leche hervida encima de la mezcla de maicena. Cocer a fuego sin dejar de remover. Colar y tapar con plástico. Enfriar en la nevera. Montar la nata con una cucharada de azúcar y dejar en la nevera hasta servir. 2781, 2783, 2784
3. Pincelar el bizcocho con el ron y montar en compoteras poniendo una capa de nata, un círculo de bizcocho y cubrir con crema pastelera. Espolvorear con azúcar rubia. Guardar en la nevera hasta consumir.

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So that's going to wrap it up for this special food How to Make Any-night-of-the-week Mi versión de Goxua vasco. Thanks so much for your time. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!