This is typical of the desserts prepared in the Colonial-era convents, most of which have been handed down and made just as they were then. The fact that it is milk-free makes it a good dessert for those who can’t eat dairy products.
For the custard
- 3 egg whites
- 12 egg yolks
- ¼ teaspoon salt
For the syrup
- 8 ounces piloncillo or dark brown sugar
- 1 cup water
- 4-inch piece cinnamon stick
- ¼ cup raisins, soaked in sherry to cover until soft
- ¼ cup slivered almonds
Beat the egg whites until soft peaks form. In another bowl, whisk the egg yolks with the salt until a ribbon forms when the whisk is lifted out of the bowl. Fold the whites into the yolks until combined well.
Pour the egg mixture into an 8-inch square-baking dish. Smooth the top with a spatula. Place the dish inside a larger pan, such as a roasting pan, and fill the large pan with boiling water until it comes halfway up the sides of the baking dish.
Bake at 325º F until the custard is set, about 15 minutes. Allow the custard to cool, turn out onto a flat surface and cut into 1 ½ inch cubes. Place the cubes of custard in a shallow bowl.
In a saucepan over low heat, melt the piloncillo or sugar in the water, along with the cinnamon stick. Bring the syrup to a boil and cook for 5 minutes. Remove from heat and discard cinnamon stick.
Stir the raisins and sherry into the syrup. Pour syrup over custard cubes in bowl. Sprinkle with slivered almonds. Serves 6-8.