«Why do you seek the living one among the dead? » (Lk 24,5)
One of the most widespread practices on the Western countries to celebrate Easter Sunday is the hunting for Easter eggs. In Panama we have a very hot climate and the idea of laying eggs (even if they are beautifully decorated) for a long time in the open seems a bit risky; so the truth is that as a child I didn’t enjoy many of these hunts. But we Panamanians do not like being left behind, so we also have our eggs recipe, one that is great for this occasion, but not only.
It is true that by their size they are more like quail eggs, but that’s ok, we increase the number and the more the merrier.
I hope you like my milky eggs recipe, it was one of my favorite sweets when I was a child; nowadays I don’t eat them very often, but only because my metabolism is not what it used to be… This is a republish of an old post. I hope you don’t mind.
- 1 liter of milk
- 750 grams of sugar
- 2 tablespoons flour or cornstarch
- 1 cinnamon stick
In a saucepan pour milk, add sugar and cinnamon and let this to simmer on medium / low heat, stiring occasionally until mixture begins to boil (careful not to spill), in a bowl mix the cornstarch or flour with a some warm milk to dissolve it and then add to the saucepan. This step is optional, but helps speed up the process so I recommend it.
We must continue stirring and watching it does not stick. The mixture is ready when golden brown and a consistency that allows to see the bottom of the saucepan when you stir with a spoon.
Let it cool a bit and while still warm, form the eggs and cover with a icing sugar, if you like you can wrap them in colorful paper (it’s the way they look in Panama).