Pantāga

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Pantāga is a traditional dessert from the Basque Country, a region located in Spain and France. This dessert is known for its rich and creamy texture, often compared to a flan or crème caramel. Pantāga is typically made with simple ingredients such as milk, eggs, sugar, and vanilla.

Ingredients

The primary ingredients used in Pantāga include:

• Milk
• Eggs
• Sugar
• Vanilla

Preparation

The preparation of Pantāga involves several steps: 1. The milk is heated gently until it reaches a simmer. 2. Eggs are beaten with sugar until the mixture becomes pale and creamy. 3. The heated milk is slowly added to the egg mixture, ensuring that the eggs do not curdle. 4. Vanilla is added for flavor. 5. The mixture is poured into a baking dish and baked in a water bath until set.

Serving

Pantāga is typically served chilled. It is often garnished with a caramel sauce, similar to crème caramel. The dessert is enjoyed for its smooth texture and delicate flavor.

Cultural Significance

Pantāga holds a special place in Basque cuisine. It is often prepared for special occasions and family gatherings. The dessert reflects the simplicity and richness of traditional Basque cooking.

See Also

• Basque cuisine
• Flan
• Crème caramel
• Dessert