Light Cuajaditos Recipe


  • 1/2 l. milk
  • 6 yolks
  • 110 gr. of sugar
  • 12 gr. jelly sheets
  • 50 gr. chopped almond
  • 1/2 cinnamon stick
  • 2 star anise
  • 2 nails
  • some cardamom seeds
  • Water
  • 1 kiwi
  • some philasis
  • mint and petals of thoughts to decorate


Soak the jelly leaves. Flavor the milk (reserve a little) over low heat with the cinnamon stick, anise, cardamom seeds, cloves and 60 gr. of sugar (3 tablespoons).

On the other hand, beat the egg yolks and mix them with the reserved milk. Add the flavored milk (wash) and reintroduce everything to the saucepan. Stirring continuously with some rods, wait for it to thicken slightly and remove from heat. Drain and dry the jelly leaves, add them and stir until they dissolve. Distribute this cream in individual molds, insert them in the refrigerator covered with plastic kitchen and wait for them to cool and set.

To accompany, prepare some caramelized almonds. Put a few drops of water in a pan with 50 gr. of sugar. When it is whitish add the chopped almonds and stirring continuously wait for the almond to take a golden color. Let them cool on baking paper.

Serve these desmolded curds with the caramelized almond and accompany with some segments of kiwi and philasis. Garnish with a little mint and some petals of thoughts.

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