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Welcome to the Local Cuisine page! Every month we will feature a recipe for a typical Aruban dish or delicacy. You can print out this page and start up your own Aruban recipe book! If you're interested, you can also check out some of the experts on Aruban cuisine. This Month's
Recipe: (Caramel Custard - Serves 4)
In the top of a Double boiler, but directly over a low flame, place:
Melt slowly, stirring constantly with a wooden spoon, until the sugar becomes a caramel syrup. Remove from fire and cool. Slightly beat:
Add gradually:
Beat well until the sugar is dissolved. Slowly stir in:
Strain the mixture into the double boiler containing the caramelized sugar. Place over gently simmering water for about forty minutes, or until a silver knife inserted in the center comes out free of custard. Remove from the fire, and cool immediately in the double boiler. At serving time unmold the kesio on to a shallow platter. If some of the caramel clings to the pan, heat gently until it melts. Cool slightly and pour over the unmolded kesio.
Bon Probecho!
(Compiled by Lisa Tromp)
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JAN 05 99 |
[ This page was last updated on Tuesday, February 12, 2008 ] [Facts] [Business]
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Registered
with The Aruba Chamber of Commerce since 1997
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