Recipe
Vizcondes
Cuban thrift dessert: slices of sweet bread soaked in lemon syrup between layers of vanilla custard, served very cold.
- Preparation10 min
- Cooking20 min
- Total time30 min
- Servings6 servings
- DifficultyEasy
Vizcondes is a humble, thrift-based dessert, but rich and very high in calories. It is a traditional recipe that is almost unknown in Cuba today, although many remember it from their childhood without knowing its name.
It is a sweet of Spanish origin, from León, which on the island was made with whatever was at hand: day-old bread, sweet hard cookies, as we say in Cuba, or scraps of panetela. This is a homemade version based on the traditional recipe. I hope you enjoy it!
Ingredients
Check off the ingredients you have.
For the bread
For the syrup
For the custard
For decorating (optional)
Method
- Cut the semi-sweet bread from the day before into slices about 2 cm thick.
- In a saucepan, mix the sugar and water for the syrup. Put it over low heat and add the lemon zest.
- Bring to a boil until you obtain a dense syrup.
- In another saucepan, heat the milk with the 2 tablespoons of sugar.
- In a glass, dissolve the cornstarch in a little cold milk, add the vanilla and the egg yolk. Beat well and set aside.
- When the milk in the saucepan is about to boil, add the mixture from the glass and stir with a wooden spoon until you obtain a dense custard.
- Place half of the custard in a glass mold.
- Soak the bread slices in the syrup, without soaking them too much so they do not fall apart.
- Arrange the slices leaning on each other on top of the custard in the mold.
CiberCuba - When all are placed, cover them with the rest of the custard remaining in the saucepan.
CiberCuba - Let it cool and put it in the refrigerator until it is very cold.
- Decorate with caramel or chocolate curls, cut into portions and serve.
CiberCuba
