Heat a pot over the stove and add the flour.
Cook the flour over a low flame until it has become darkened in color. Add the butter and start cooking it with the flour until the flour becomes dark brown. In a separate pot, heat the sugar and milk. Add the warm milk to the flour little by little. Turn off the flame and close the lid. Once it’s rested you can make quenelles (football-shaped scoop made with two spoons) and serve.
Place the butter in a pot. Once melted, add the pine nuts and semolina, and stir constantly until it turns golden brown. In a separate pot, place the milk together with the sugar and leave it to boil. Once the milk boils and the semolina is golden, add the milk to the semolina with pine nuts. Stir once, then cover the pot and let it cook for 10 minutes on a very slow flame. Once 10-15 minutes has elapsed, turn of the heat and let it sit with the lid closed.
Fruit based Desserts
Cut the pumpkin into large cubes and place in a pot with the sugar and cloves. Let it sit overnight. The next day, add enough water to cover the pumpkins. Cook over low heat until the pumpkin is softened.
Cut the quince in half and remove the core from the middle.Wrap the seeds in an cheesecloth and make a sachet. Place the quince in a tray with the cut side looking up. Add the sachet. Fill the middle holes of the quince with equal amounts of grated apple. Add water to come to the ¾ of the tray. Cook until the quince starts to soften. Add the sugar. When the sugar melts cook in a 180C oven for 2 hours.