Majarete - corn pudding dessert |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This was a very old recipe request that just came back to light again. It looks great. The recipe comes from the Dominican Republic and was originally published at . Cook time & chill time are combined. Ingredients:
4 cups whole milk |
4 ears corn |
1/2 cup sugar |
2 cups coconut milk |
1 teaspoon vanilla |
1 pinch salt |
4 cinnamon sticks |
1/2 teaspoon cinnamon |
1/2 cup water |
Directions:
1. Scrape off the grains from the cobs using a knife.
2. Mix all the ingredients (except the cinnamon powder) and blend.
3. Pass the mixture through a strain and reserve (it should have a milky consistency).
4. Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
5. When it becomes thick turn off the heat.
6. Serve immediately in small bowls sprinkling the top with the cinnamon powder.
7. Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.
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