Introduction
Custard, that classic and comforting dessert, has been a favorite on tables worldwide for generations. However, by adding Jijona nougat, this traditional dessert acquires a new dimension of flavor and texture, turning it into an unparalleled delight. Jijona nougat, known for its smooth texture and rich almond flavor, is the secret ingredient that transforms homemade custard into a festive and decadent dessert. This recipe is a perfect fusion of tradition and innovation, uniting the classic taste of custard with the sweet charm of Jijona nougat.
History and Curiosities of Jijona Nougat
Jijona nougat, also known as soft nougat, has its roots in the small town of Jijona, located in the province of Alicante, Spain. This Christmas sweet is made with ground almonds, honey, and sugar, ingredients that reflect the region’s rich agricultural heritage. The unique texture and flavor of Jijona nougat are the result of a careful grinding and mixing process, followed by a resting period that allows the flavors to perfectly meld.
Interestingly, Jijona nougat is the result of innovation in food preservation, a technique that allowed the inhabitants of Jijona to enjoy local almonds and honey throughout the year. Furthermore, nougat has become a symbol of Christmas celebration in Spain, representing the sweetness and joy of the season.
Ingredients and Their Roles in the Recipe
- 1 liter of milk: The liquid base of the custard, providing creaminess and smoothness to the dessert.
- 1 cinnamon stick and ground cinnamon: They provide a spicy and aromatic flavor, complementing the sweetness of Jijona nougat.
- 1 teaspoon of vanilla: Introduces a warm and floral note that enhances the flavors of the other ingredients.
- ½ lemon peel: Its essential oil infuses a subtle citrus aroma that balances the richness of the dessert.
- 6 egg yolks: They act as emulsifiers, giving the custard a silky and thick texture.
- 125 g of sugar (6 tablespoons): Sweetens the dessert and complements the natural sweetness of the nougat.
- 1 and a half tablespoons of cornstarch and a little milk: Cornstarch, dissolved in a little milk, helps thicken the custard, ensuring a perfect consistency.
- Maria biscuits: Serve as a base or accompaniment, adding a pleasant textural contrast.
- Jijona Nougat (200 g): The star ingredient, introduces a smooth texture and almond flavor that completely transforms the dessert.
Step-by-Step Preparation
- Infusion of the milk: Begin by heating the milk with the cinnamon stick, lemon peel, and vanilla. Once it boils, remove it from the heat and let it steep to infuse.
- Egg yolk and sugar mixture: In a bowl, beat the egg yolks with the sugar until the mixture lightens and thickens.
- Integration of cornstarch: Dissolve the cornstarch in a little cold milk and add it to the egg yolk mixture.
- Cooking the custard: Strain the milk to remove the cinnamon and lemon peel, then return it to low heat. Add the egg yolk and cornstarch mixture, cooking over low heat and stirring constantly until the mixture thickens.
- Add the Jijona nougat: Once the custard has thickened, remove it from the heat and incorporate the crumbled Jijona nougat, mixing well until it is completely dissolved.
- Cooling and resting: Pour the custard into individual dishes and let them cool to room temperature. Once cool, refrigerate them until they are well set.
Recipe Variations
This recipe is wonderfully versatile. For a lighter version, you can substitute whole milk with skim milk or a plant-based alternative like almond milk, which complements the nougat’s flavor. If you prefer a spicier touch, add a little nutmeg or cloves along with the cinnamon. For chocolate lovers, incorporating pieces of dark chocolate along with the Jijona nougat will create a decadent version of this classic dessert.
Tips for Serving and Storing
To serve, decorate the custard with a little ground cinnamon and some Maria biscuits on the side to add texture. If you desire an extra touch of flavor, you can sprinkle some crushed Jijona nougat on top just before serving.
