HOW TO MAKE MAJARETE
Majarete is one of our most cherished and delicious desserts. We present you here an easier technique than the traditional one.
Corn cob | Sugar | Cornstarch | Cinnamon | Whole Milk | Salt | Cinnamon powder | Nutmeg
Shuck (remove husk and silk from) the corncobs. Using a sharp knife cut kernels from cob about ⅔ the depth of the kernels.
Blend the corn kernels together with the sugar, cornstarch, cinnamon powder, milk, salt, and half a cup of water.
Pour the blended mixture into a [3 lt] saucepan. Add the cinnamon sticks. Cook over over medium heat stirring constantly to avoid sticking.
When it thickens to the consistency of drinkable yogurt remove from the heat (15 mins approx). Taste and stir in sugar to taste if you find it necessary.
Cool the pudding
Place the pot into another pot containing cold water, stir until the pudding cools down (this will prevent a crust from forming).
Pour into small bowls or ice cream glasses. Sprinkle with a small amount of nutmeg on the bowls. If you prefer, chill before serving.
You'll also love :
HARINA DE MAIZ
(DOMINICAN CORNMEAL PORRIDGE)
ARROZ CON LECHE (DOMINICAN RICE PUDDING)
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