The milk is boiled with the cinnamon stick and lemon skin leaving a little to grate.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make graxonera: |
| 8 eggs a glass of sugar 12 small ensaimadas or 8 large 1 l. and 1 | 2 of milk canela in branch and powder zest and lemon leather caramelo liquid. |
Ingredients to make graxonera:
2. When he is about to boil he adds the sugar and removes well.
3. Let cool.
4. Apart in a large enough container we will chop the incess, we will add the well beaten eggs, a little cinnamon powder and milk.
5. We will let all the ingredients be mixed by removing it well.
6. In a round mold about 25 cm wide and 10 high we will cover the liquid caramel bottom and pour the mixture.
7. The oven is heated to 180 degrees and bakes about 45 mtos.
8. Once temperate gets into the fridge to eat it cold.
9. It is a delicious Ibizan dessert that I assure you will enjoy it, especially in the hot summer.
10. Bon Profit fine from Ibiza
