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El frangollo

el frangollo

El frangollo

El Frangollo

It is a “sweet” typical of Tenerife, the result of different ingredients such as milk, corn flour, lemon, eggs or sugar, even if in some places the milk is replaced with water.


1 liter of milk 50 gr. of butter
100 gr. of sultanas
100 gr. chopped almonds
palm honey
1 pinch of salt

1 cinnamon stick
1 lemon (rind)
4 tablespoons of sugar
2 egg yolks (if any)

Scent the milk with cinnamon and lemon zest for about 5 minutes. Let it rest, separately mix the corn flour with the sugar, the ground almonds and a pinch of salt, pour the “perfumed” milk slowly (removing cinnamon and lemon), mix everything together and cook over a low heat until the mixture thickens slightly while continuing to mix so that it does not stick. Add the melted butter with the egg yolks and the sultanas and cook until it thickens well, pour into individual containers and sprinkle with cinnamon or honey to taste. Place in the refrigerator or serve at room temperature.


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