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Tembleque
Custard |
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5 cups of coconut milk
1 teaspoon of vanilla
7 ounces of corn starch diluted
1 cup of sugar
12 ounces of evaporated milk
cinnamon to taste
5 ounce plastic cups
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Fill a 3 quart pot with coconut milk, evaporated milk, vanilla and sugar.
Dilute the cornstarch in the milk using a colander.
Place the pot on the stove on high and stir ocassionally until it simmers and bubbles appear on the surface.
Pour the mixture in plastic cups and chill.
When it's cool sprinkle with cinnamon powder.
Enjoy our Christmas traditional dessert.
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Preparation Time: |
Serves: 20 |
| Recipe Origin: Puerto Rico |
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Submitted by: |
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Shasmir Jadhav
Puerto Rico |
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| This recipe has been viewed 13982 times. |
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