Maia Maize-Flour Custard — Lavender Version
This formula published by Maia's tourism authority thickens milk and yolks with yellow maize flour and scents them with lavender, vanilla, cinnamon and lemon peel. It remains an attributed municipal version rather than turning a documented local preparation into a falsely unique recipe for the entire municipality.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 250 g / 8.8 oz Soft brown sugar
- 1 coffee spoon Lavender flowers
- 1 Vanilla pod
- 1 Cinnamon stick
- 60 g / 2.1 oz Yellow maize flour
- 6 Egg yolks
- 1 litre / 33.8 fl oz Milk
- 2 strips Lemon peel, yellow zest only
- to taste Ground cinnamon or chopped nuts for decoration
Method
Whisk the yolks, brown sugar, lavender flowers and maize flour together without creating foam.
Heat the milk with the vanilla pod, cinnamon stick and strips of lemon peel.
When it is about to boil, lower the heat. Whisk one ladle of hot milk into the yolk mixture, then repeat with a second ladle.
Pour the tempered mixture into the remaining milk and cook, stirring continuously, until thickened.
Remove the whole aromatics, divide among bowls or pour into one serving dish, and decorate with ground cinnamon or chopped nuts.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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