Tembleque

  1. Combine the milk and the cream of coconut in a cooking pot.
  2. Do not turn on the stove yet.
  3. Add the corn starch, sugar, salt and vanilla.
  4. Start cooking slowly in a low-med temperature.
  5. Stir using a small whisk.
  6. Continue cooking and whisking the batter in a low-med temperature until it thickens.
  7. Remove from the burner and put the batter in a 9 inch mold or 5 to 6 (4oz) soufflAS cups.
  8. Let it sit for 30 mins before put it/them on the fridge.
  9. Refrigerate for about 4 to 6 hours.
  10. Garnish with cinnamon before serving.
  11. Enjoy!!
  12. !

milk, cream of coconut, starch, sugar, vanilla, salt

Taken from cookpad.com/us/recipes/474400-tembleque (may not work)

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