Champurrado Flan Food

CHAMPURRADO

Steps:

• Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
• Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

CHAMPORADO

Steps:

• In a deep pot over medium heat, add water and bring to a boil.
• Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
• Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency.
• Add sugar and continue to cook, stirring regularly, until dissolved.
• Ladle onto bowls, drizzle with evaporated milk and serve hot.

CHAMPURRADO

Steps:

• Mix 1 cup water with masa harina. Let stand 15 minutes. Bring remaining 1 1/2 cups water to boil in heavy medium saucepan. Strain masa harina mixture into boiling water. Add chocolate and stir until melted and smooth. Add cinnamon stick. Stir over low heat until mixture thickens or whip to frothy consistency with a molinillo, about 5 minutes. Stir in brown sugar.