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- Greixonera Ibicenca: A Traditional Dessert with a Homely Taste
Greixonera Ibicenca: A Traditional Dessert with a Homely Taste
A typical Ibiza dessert that uses dried bescuits and turns them into a creamy delight.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Pastries and Desserts
Contains dairy products
Not recommended for diabetics
Not suitable for vegans
Not Halal
Not Kosher
Ibiza
Main ingredients
(for 4 people)
- 100 gr. de Sugar
- Dried bescuits
- 1 ramas de Cinnamon
- 4 unidad de Chicken egg
- 500 ml. de Milk
- Lemon peel
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 60 min
kcal per portion: 500 kcal
Difficulty:
Greixonera ibicenca is a traditional dessert from Ibiza, made with dry bescuits (a type of sweet bread/biscuit) and a mixture of eggs, milk and cinnamon. This simple, yet flavourful dessert is great for making the most of leftover bescuits, turning them into a delightfully creamy dish. Baked in a clay dish, greixonera stands out for its cinnamon and lemon flavour, and is perfect to enjoy cold as the finishing touch to a typical island meal.
Main ingredients (for 4 people):
4 eggs
100 g sugar
500 ml milk
Pieces of dried bescuits (enough to cover the mixture)
1 cinnamon stick
Lemon zest
Butter for greasing
Instructions:
Heat the milk in a saucepan with the cinnamon stick and a piece of lemon peel. When it starts to boil, turn off the heat and leave to stand until the milk is lukewarm.
In a bowl, firmly beat the eggs with the sugar until smooth.
Remove the lemon peel and cinnamon from the warm milk, and pour the milk over the egg and sugar mixture, stirring well to combine.
Add the pieces of bescuits to the mixture and combine until they are well soaked.
Pour the mixture into a greased clay dish.
Bake in a preheated oven at 180°C for about 30 minutes, or until a toothpick comes out clean.
Leave to cool out of the oven and then refrigerate for at least 4 hours before serving.
How to Best Enjoy Greixonera Ibicenca:
Greixonera is ideal to eat all year round. It is especially delicious when served cold and a little honey or fresh fruit can be added to enhance the contrasting flavours. It is also a great way to use dried bescuit, giving it new life in the form of a classic, delicious dessert.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.
Preparation
- Heat the milk in a saucepan with the cinnamon stick and a piece of lemon peel. When it starts to boil, turn off the heat and leave to stand until the milk is lukewarm.
- In a bowl, firmly beat the eggs with the sugar until smooth.
- Remove the lemon peel and cinnamon from the warm milk, and pour the milk over the egg and sugar mixture, stirring well to combine.
- Add the pieces of bescuits to the mixture and combine until they are well soaked.
- Pour the mixture into a greased clay dish.
- Bake in a preheated oven at 180°C for about 30 minutes, or until a toothpick comes out clean.
- Leave to cool out of the oven and then refrigerate for at least 4 hours before serving.
