Intxaursaltsa

Intxaursaltsa

By
From
Basque
Serves
4
Photographer
Laura Edwards

This is a typical Basque dessert made with walnuts, cinnamon, milk and sugar. It’s very easy to make and can be served warm or cold. The name means ‘walnut sauce’ and in the Basque region it’s traditionally served on Christmas Eve.

I like to serve this all year round, particularly when I get the first walnuts of the season from my family’s vegetable garden. There’s nothing better than fresh walnuts. If you can get hold of them, you should also try making a salad with requesón.

Ingredients

Quantity Ingredient
1 litre full-fat milk
1 cinnamon stick
200g caster sugar
250g walnuts
2 free-range eggs, beaten
Cinnamon fritters with plum compote, to serve

Method

  1. Heat the milk slowly with the cinnamon stick and sugar until the sugar has dissolved and the mixture is almost at boiling point. Remove the cinnamon stick and set aside.
  2. Pound the walnuts in a pestle and mortar until they form a paste. Beat them into the eggs, then gradually stir in the hot milk. Return to the pan and cook over a low heat, stirring constantly, until the mixture thickens to coat the back of a spoon. This will take about 15–20 minutes.
  3. Pour into a dish and leave to cool. Serve with the plum compote, if you like.
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