1/2 pound sweetbreads, not cut
2 cups of dark brown sugar
3 cups of milk
2 tablespoons of ground cinnamon
1 tablespoon of grated nutmeg
1 tablespoon of whole cloves
1 cup of brandy or rum
100g of white raisins without seeds
100g of black currants chopped into pieces
200g of crystallized fruits chopped
1/2 pound sweetbreads, not cut
2 cups of dark brown sugar
3 cups of milk
2 tablespoons of ground cinnamon
1 tablespoon of grated nutmeg
1 tablespoon of whole cloves
1 cup of brandy or rum
100g of white raisins without seeds
100g of black currants chopped into pieces
200g of crystallized fruits chopped
Dissolve the sugar in boiling milk
Place the cut sweetbreads in slices in a bowl
Pour the milk (with the sugar) over the sweetbreads
Add the remaining ingredients and let it sit in the refrigerator for one day
The next day, remove from the refrigerator about 1 hour before baking and add the following ingredients:
1 cup of strong and cold black coffee
100g of chopped nuts
100g of softened butter
1 medium-sized grated coconut
Mix everything well and place it in a mold with a hole in the middle, well greased with butter
Bake in a hot oven for about 1 hour
Let it cool
Unmold and then refrigerate
Serve in cold slices with the following sauce:
1/2 liter of milk
150g of sugar
5 egg yolks
2 tablespoons of brandy or rum
Heat the milk with the sugar over low heat
Let it simmer and remove from the heat
Add the egg yolks passed through a sieve, slowly, mixing well so they don't break
Bring to a simmer over low heat and cook stirring until it thickens slightly but doesn't boil again
Remove from the heat and add the beverage
Let it cool completely.
