The Poppyseed Kuchen is a traditional Chilean recipe from the Lake region on the south of the country. Many German immigrants settled there during 1800 bringing their traditions and their recipes.? Nowadays kuchen recipes are a favorite in the whole country and enjoy year around.
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Poppyseed Kuchen
dough,
- 125 grams of butter at room temperature
- 1 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Preheat oven to 180C or 350F.
Butter and flour a tart pan with a removable bottom.
In a large bowl, work the butter until soft with a fork, add sugar and mix well about 3 minutes. Add egg and mix well. Add the flour with the baking powder, initially mixing with a fork, but finish kneading gently and enough by hand.
Form a disk and move to the prepared tart pan. Using your fingers or the palm of your hand, press the dough to coat the bottom and edges of the tart pan.
Bake 16 to 18 minutes until is golden the entire surface. Remove from oven and let cool on a rack, without unmolding.
Poppy custard,
- 1/2 cup poppy seeds
- 2 cups whole milk
- 1 cup sugar
- 2 yolks
- 1/3 cup cornstarch
- 1 cup whole milk
- 1 tablespoon butter
Place poppies, sugar and 2 cups milk in a medium saucepan. Cook over medium heat, occasionally stirring until boiling.
Mix the cornstarch, egg yolks and one cup of milk, whisk with a balloon whisk for 2 minutes, you must ensure that all the cornstarch is dissolved, so that the cream will be smooth.
Once the milk with the poppies boils, add it as a thin thread to the yolk mixture whisking all the time. Return everything to the pot and continue cooking over medium heat until thickened, about 5 minutes, stirring. Once it boils, cook for 1 minute more. Remove from heat and add butter, mixing until fully incorporated.
Pour over baked crust, don’t worry if it’s still hot.
Let cool and enjoy.
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