Goxua

                                                                               Receta en Español

Goxua means sweet, it is a typical basque dessert very popular in Vitoria, city where this dessert was invented in the seventies of the XX century.

Ingredients (4 people):

• 400 ml milk.
• 1 tablespoon cornstarch (maizena). 
• 5 tablespoon sugar.
• 1 piece lemon zest.
• 1 tablespoon butter.
• 2 eggs.
• 200 ml cream (35.1 % fat).
• 4 sponge fingers or chunks of  dried muffins.
• 1 tablespoon Water.
• 1 cup rhum.
• 1 vanilla pod or a teaspoon grinded vanilla.
• 1 cinnamon stick.

Method for custard:

1. Put in a casserole almost all milk together with cinnamon,vanilla and lemon zest. Cook on a medium heat.
2. Put cornstarch in a bowl and mix with the remaining milk, stir well until there are no lumps.
3. Now add 4 tablespoons sugar and eggs to the bowl, whisk.
4. Once the milk of the casserole has reached boiling point. Pour that milk into the bowl with the cornstarch,eggs and so.
5. Put the mix on a low heat, stir continuously with a wooden spoon , keep on cooking until the mix gets thick.
6. Add butter, stir well and let custard cool.

Syrup:

7. Take the remaining sugar and put it in another casserole with some water. Put it on low heat until sugar is well dissolved, at that point turn the heat to high until it reaches boiling point and then turn the heat off.
8. Add rhum to the casserole.

Method:

          9.    Whip cream, add sugar to taste.

10. Place the Whipped cream at the bottom of the cup where we are going to serve this dessert. (1 tablespoon and a half per cup).
    
11. Dip sponge fingers into the syrup, sponge fingers should be well hidratated with the syrup.
    
12. Put sponge fingers over the cream.
    
13. Put 2 spoonfull of custard over the sponge fingers.
14. Let it cool into the fridge. You can eat it warm or cool, as you prefer.
15. Make some caramel and pour 2 spoonsfull over the custard.

Caramel:

16. Put 100 grams sugar and 50 ml water in a saucepan, heat over medium heat. Stirr until sugar is well disolved. Once it happens, stop stirring to prevent it to crystallize.  
    The moment the caramel begins to turn light brown, turn the heat off. 
    The remaining heat in the saucepan will be enough to finish the cooking of the caramel. More details on how to do a perfect caramel:  Caramel

 Here you have the result:

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