Aragonese quesada

One of the simplest spanish desserts. It takes longer to read this post - and you can see that it is short - than to prepare it. The result is awesome.

INGREDIENTS (4 people)

• 400 grams (14 oz) of cottage cheese
• 6 eggs
• 180 grams (6.3 oz) of sugar
• 1 lemon

First crumble the cottage cheese.

Beat the eggs with the sugar until it is well dissolved and makes a foam. Then we incorporate the grated lemon peel. Then we pour this mixture into the cottage cheese while stirring until a homogeneous paste is left.

We incorporate the dough into a metal container - a metallic mould - that can go to the water bath. We have a casserole with water and then place a metallic element at the bottom that separates the metallic mould from the base of the casserole. Place the mould on this rack and bring to medium heat. Keep in mind that the water should not reach beyond the middle of the mould and that it should not boil tumultuously.

The quesada will be ready when it has curdled (check it by sticking a toothpick and if it comes out dry, it is ready). If you like it with the slightly toasted surface, you can give it a quick gratin or put liquid caramel on top when it is served, to taste.

Allow to cool to room temperature and then to the refrigerator.

It can be done in individual flannels and if you do not want it is not necessary to unmold.

As you can see, it can't be easier.