Tembleque
- 3 cups Whole Milk
- 1 can Cream of Coconut
- 1/2 cup Corn Starch
- 4 tbsp Sugar
- 1 tsp Vanilla
- 1 pinch Salt
- Combine the milk and the cream of coconut in a cooking pot.
- Do not turn on the stove yet.
- Add the corn starch, sugar, salt and vanilla.
- Start cooking slowly in a low-med temperature.
- Stir using a small whisk.
- Continue cooking and whisking the batter in a low-med temperature until it thickens.
- Remove from the burner and put the batter in a 9 inch mold or 5 to 6 (4oz) soufflAS cups.
- Let it sit for 30 mins before put it/them on the fridge.
- Refrigerate for about 4 to 6 hours.
- Garnish with cinnamon before serving.
- Enjoy!!
- !
milk, cream of coconut, starch, sugar, vanilla, salt
Taken from cookpad.com/us/recipes/474400-tembleque (may not work)