Take a look at this hooded picón with evaporated, pasteurized and condensed milk that we are going to teach you in recipesgratis because it has no waste! It is a typical dessert of Mexico that is normally prepared in Lent or Holy Week but you can prepare it at any time of the year thanks to this step by step.
| 🚻 8 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make picon hood: |
| 4 large picones (bread) cut in slicadas 1 piece of piloncillo or panela (to taste) 1 pinch of cinnamon clavos de smell 1 vary in rod or in pod 1 boat of evaporated milk 1 boat of pasteurized milk 1 Boat of condensed milk male banana in thin slices 1 handful of raisins. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with white wine, |
Ingredients to make picon hood:
1. The water is put by calculating the amount, more or less 1 liter by 4 picones, and the piloncillo, the cinnamon, the clove of smell, the vanilla in rod is added until it boils and everything is well integrated.
2. This preparation is added the evaporated milk and the pasteurized until boiling and then the fire goes out.
3. In a container or clay casserole, butter is smeared and covered with aluminum foil which is smeared with butter on the paper and the slices of picón are accommodated.
4. He is put to the Mexican capirotada with panela his fried male banana in thin slices and their raisins, the prayed plums, the nuts, their caldillo that we have reserved, and thus another layer of bread and everything until ending all the ingredients.
5. In the end the condensed milk is added and the baked picon cap is put in milk.
6. Once baked, the easy and delicious picon hood is served.
