Bebinca, the queen of Goan desserts, boasts 5 traditional variations that are rare, disappearing, and unknown.
Bebinca de Batata Doce (sweet potato bebinca) incorporates mashed sweet potatoes into the batter, offering a unique flavour profile and denser texture. It is often considered a "mock" bebinca and can be baked as a single, unlayered pudding or as a multi-layered cake.
Bebinca de Claras is prepared with leftover egg whites that are not included in the layered bebinca.
Bebinca de Favos de Mel (honeycomb) has a beautiful, lace-like interior, and when you slice into it, a rich, syrupy liquid gently seeps out from its mesh-like structure.
Bolo Escaldado is a scalded cake made by incorporating boiling liquid into some ingredients, resulting in a moist, fluffy, and tender texture.
Bebinca de Leite ( Milk) is a custard-like pudding that's both rich and creamy, with a smooth consistency that's simply divine. Made with milk, corn flour, sugar, thick coconut milk, and egg yolks, it is a unique twist on the traditional bebinca recipe. What sets it apart is the caramelized top, achieved by brushing with butter and broiling until brown specks appear, adding a subtle caramelized flavour and texture contrast to the creamy pudding. Enjoyed at room temperature or chilled, the difference in bite between the top and the soft interior is pure magic. It is deliciously different and its simplicity makes it a great variation. A must-try and treat for the taste buds.
Bebinca de Batata Doce (sweet potato bebinca) incorporates mashed sweet potatoes into the batter, offering a unique flavour profile and denser texture. It is often considered a "mock" bebinca and can be baked as a single, unlayered pudding or as a multi-layered cake.
Bebinca de Claras is prepared with leftover egg whites that are not included in the layered bebinca.
Bebinca de Favos de Mel (honeycomb) has a beautiful, lace-like interior, and when you slice into it, a rich, syrupy liquid gently seeps out from its mesh-like structure.
Bolo Escaldado is a scalded cake made by incorporating boiling liquid into some ingredients, resulting in a moist, fluffy, and tender texture.
Bebinca de Leite ( Milk) is a custard-like pudding that's both rich and creamy, with a smooth consistency that's simply divine. Made with milk, corn flour, sugar, thick coconut milk, and egg yolks, it is a unique twist on the traditional bebinca recipe. What sets it apart is the caramelized top, achieved by brushing with butter and broiling until brown specks appear, adding a subtle caramelized flavour and texture contrast to the creamy pudding. Enjoyed at room temperature or chilled, the difference in bite between the top and the soft interior is pure magic. It is deliciously different and its simplicity makes it a great variation. A must-try and treat for the taste buds.
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Bebinca de Leite (Milk)
(Serves 4)
Ingredients:
1 cup coconut milk (freshly squeezed from grated coconut or canned)
1 and 1/4 cups full-fat milk
6 tablespoons white granulated sugar
5 egg yolks
1 large piece of lemon rind
2 tablespoons cornstarch mixed in 1/4 cup of water
1/4 teaspoon lemon extract
1 tablespoon unsalted butter (melted to brush on top at the end)
a pinch of salt
(1 cup used was 250 ml)
Method:
Lightly butter an oven-safe dish or 4 individual ramekins. Set aside.
Preheat oven to broil mode (top grill only) at 425 F or 281 C and start preparing the custard.
In a bowl, lightly beat egg yolks and mix in the cornstarch liquid with coconut milk. Strain using a sieve and keep aside.
In a saucepan, heat full-fat milk, sugar, and lemon rind stirring continuously. Pour the above egg mixture slowly and whisk to combine well. Incorporate the lemon extract and salt.
Cook on low heat while stirring until the mixture is thick and creamy. Remove and discard the lemon peel. Transfer the custard into the prepared oven-safe dish or ramekins.
Brush top of the custard with melted butter.
Broil for 10 to 12 minutes until brown specks start to appear on the top. Ensure to keep a watchful eye to prevent the top from burning.
Cool, refrigerate and serve.
To read click here: Copyright & Privacy Policy
Bebinca de Leite (Milk)
(Serves 4)
Ingredients:
1 cup coconut milk (freshly squeezed from grated coconut or canned)
1 and 1/4 cups full-fat milk
6 tablespoons white granulated sugar
5 egg yolks
1 large piece of lemon rind
2 tablespoons cornstarch mixed in 1/4 cup of water
1/4 teaspoon lemon extract
1 tablespoon unsalted butter (melted to brush on top at the end)
a pinch of salt
(1 cup used was 250 ml)
Method:
Lightly butter an oven-safe dish or 4 individual ramekins. Set aside.
Preheat oven to broil mode (top grill only) at 425 F or 281 C and start preparing the custard.
In a bowl, lightly beat egg yolks and mix in the cornstarch liquid with coconut milk. Strain using a sieve and keep aside.
In a saucepan, heat full-fat milk, sugar, and lemon rind stirring continuously. Pour the above egg mixture slowly and whisk to combine well. Incorporate the lemon extract and salt.
Cook on low heat while stirring until the mixture is thick and creamy. Remove and discard the lemon peel. Transfer the custard into the prepared oven-safe dish or ramekins.
Brush top of the custard with melted butter.
Broil for 10 to 12 minutes until brown specks start to appear on the top. Ensure to keep a watchful eye to prevent the top from burning.
Cool, refrigerate and serve.
