Ambrosia (Receta Colonial)
1 litro de leche (de aquella época), ½ kilo de azúcar, 12 yemas 6 claras, Ralladura de dos limones (de la época), Un trocito de manteca, (Esp.: Mantequilla) Una copita de vino generoso o licor curaçao.
Se mezcla la leche con el azúcar y se lleva al fuego y al romper el hervor se añaden las doce yemas y las claras bien batidas por separado y la ralladura de los limones. Se revuelve la mezcla a fuego vivo hasta que aparece en la superficie un almíbar verde. Se echa todo en una budinera untada y se pone al horno normal. En el momento que la masa comienza a despegarse de las paredes de la budinera, se le echa rociando una copita de vino o de licor curaçao. Enfriar.
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