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Carnaval Cuajada

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  • Prep 10 min
  • Total 40 min
  • Ingredients 8
  • Servings 6
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Carnaval cuajada comes from Spain, from the beautiful city of Granada. They usually prepare this delicious dessert during the carnival, delighting the natives who enjoy it during one of the happiest times of the year. It was really easy to learn how to make the cuajada and the cream used as a filling in shortbreads. It’s delicious!
Cristina Duffy
Updated Jan 20, 2017
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Ingredients

  • 3 eggs
  • 2 tablespoons cornstarch
  • 1 1/3 cup milk
  • 1 tablespoon olive oil
  • 1 cup almonds
  • 1 1/2 cup crushed shortbread
  • Pumpkin jelly to taste
  • Powdered sugar and cinnamon for garnish

Directions

  •  
    1
    Mix the eggs with cornstarch and milk.
  •  
    2
    Brown the almonds in olive oil.
  •  
    3
    Then, add the egg mixture.
  •  
    4
    Stir constantly until you get a thick cream. Set aside.
  •  
    5
    Line the bottom of a deep dish with the crushed shortbread.
  •  
    6
    Add some pumpkin jelly and then cover with the egg and almond cream.
  •  
    7
    Cover with more crushed shortbread and keep layering until you finish with a layer of shortbread.
  •  
    8
    Sprinkle some cinnamon and powdered sugar on top.
  •  
    9
    Refrigerate for at least 30 minutes.

Expert Tips

  • tip 1
    If you want the crushed shortbread to be more compacted, add some milk.

Nutrition Information

No nutrition information available for this recipe
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