buillo

Buillo is a traditional Spanish dessert, particularly popular in the regions of Asturias and Galicia. It is a type of custard or flan, often made with eggs, milk, sugar, and a flavoring agent such as lemon zest or vanilla. The key characteristic of buillo is its smooth, creamy texture, achieved through a slow cooking process.

The preparation typically involves whisking together the eggs and sugar until pale, then gently incorporating the heated milk and flavorings. This mixture is then poured into individual ramekins or a larger mold, which is then placed in a bain-marie (a water bath) and baked at a low temperature. This method ensures even cooking and prevents the custard from curdling or becoming too firm.

Buillo is often served chilled, sometimes with a caramel topping, similar to crème caramel. The flavor is delicate and sweet, making it a light yet satisfying dessert. It is a staple in many Asturian and Galician homes and restaurants, representing a simple yet elegant culinary tradition. Variations exist, with some recipes incorporating cinnamon or other spices, but the core elements of eggs, milk, and sugar remain consistent. Its popularity stems from its comforting texture and classic sweet taste.