This is an old Basque recipe called intxaur saltsa. It became almost extinct in the times of Franco. Now it appears only as a side to other desserts but at my restaurant, Pitxi, it has its own place in the menu. www.pitxi.net
1Combine milk, sugar, cinnamon stick and lemon rind in a saucepan. Place over medium heat; once it begins to boil add walnuts. They should have been previously broken up in a mortar and later rolled out with a rolling pin. Once the liquid with the walnuts have boiled for 20 minutes add the breadcrumbs. Bring it back to boil and leave it for 20 min more. After 20min add the heavy cream and boil it for another 10min. Distribute the cream to ramekins and sprinkle with cinnamon and lemon zest. It is ready to eat.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
We like the nutty flavor of roasted walnut oil; if you can’t find it, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting.