Jamoncillo de leche

Method

1. 1 Heat the fresh milk with sugar over medium heat, stirring constantly for 45 minutes.
2. 2 Unlike gloria, jamoncillo doesn't use baking soda; it retains its ivory white color instead of brown.
3. 3 Cook until the milk thickens and separates from the sides of the pot in a sticky mass.
4. 4 Mix the vanilla and cinnamon together and immediately pour the mixture into a rectangular mold lined with parchment paper.
5. 5 Flatten the surface with a wet spoon, then press half a walnut onto the surface in a row.
6. 6 Let it cool for 2 hours until the mass hardens, then cut it into 3 x 6 cm bars.

With an appliance

• Oven 50 min

  Replace steps 1–3: simmer the milk with sugar in a deep tray on the middle rack of the oven at 140°C for 35 minutes, stirring at minutes 12 and 24; this is about 10 minutes faster, as the surrounding heat maintains an even ivory color, prevents sticking to the bottom, and eliminates the need for constant stirring. Once the mixture separates from the tray, remove it immediately for the pressing steps.