Canarian Frangollo

In a pot, mix two cups of milk (half liter) with the lemon peel and cinnamon. Put on low heat to infuse and before it boils, remove from heat and remove the lemon peel and cinnamon.

With grace and salt shaker, add the flour, stirring to avoid lumps, and add the two egg yolks and the butter with the aniseed. Let it cook, stirring, over low heat. It is convenient to sweeten with a few spoonfuls of date paste or sweetener to taste, the frangollo flour has a slightly bitter touch. But not too much. It is not a sweet dessert.

When it starts to thicken add raisins and almonds. Let it cook, lowering the heat if necessary, for five minutes.

We pour this kind of porridge in individual containers or in a large one. It is necessary to take it cold. In the Canary Islands it is eaten with palm honey or honey. It is worth this topping for your 10% or just as it is. It is a caloric but very natural dessert or breakfast.