CORN PUDDING - MAJARETE
One of the most cherished and delicious desserts in the Caribbean is corn pudding, known as majarete. This traditional, homemade recipe comes from the Dominican Republic where home cooks famously transform corn, coconut milk, whole milk, cinnamon, nutmeg, sugar and cornstarch into a thick, silky-smooth pot of gold. Chill the corn pudding until cold, garnish with ground cinnamon and get ready to win over the hearts of adults and children alike.
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Step 1 In medium saucepan over medium heat, bring whole milk, cinnamon sticks and nutmeg to simmer. Remove pan from heat; cover and let steep 10 minutes; remove and discard cinnamon sticks. Step 2 Meanwhile, in blender, blend together corn, coconut milk, sugar and cornstarch until smooth, 1-2 minutes. Using fine-hole mesh strainer, strain corn mixture into saucepan of steeped milk, pressing out all liquid; stir to combine. Step 3 Bring corn mixture to simmer over medium heat, stirring frequently and scraping bottom of pot with flat spatula to prevent scorching. Simmer, stirring constantly, until thick and bubbly, 1 minute. Divide corn mixture evenly among 6 small dessert cups, or one medium-large serving bowl; cool about 10 minutes. Cover and transfer cups to refrigerator; chill until cold and set, at least 45 minutes. Garnish with ground cinnamon, if desired.
[RECIPE + VIDEO] DOMINICAN MAJARETE (CORN PUDDING)
Learn how to make Dominican majarete with our easy recipe with video. This is a treat you won't wanna miss!
Provided by Clara Gonzalez
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Prepare corn: Shuck (remove husk and silk from) the corncobs. Using a sharp knife cut kernels from cob about 2/3 the depth of the kernels.
- Blending: Blend the corn kernels together with the sugar, cornstarch, cinnamon powder, milk, salt, and half a cup of water. Pass the mixture through a strain and keep the liquid (discard the solid parts).
- Making the pudding: Pour the blended mixture into a 3 quart [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 (as in the video), stir until the pudding cools down (this will prevent a crust from forming).
- Serving: Pour into small bowls or ice cream glasses. Sprinkle with a small amount of nutmeg on the bowls. If you prefer, chill before serving.
Nutrition Facts : Calories 303 kcal, Carbohydrate 55 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 238 mg, Fiber 3 g, Sugar 39 g, ServingSize 1 serving
MAJARETE - CORN PUDDING DESSERT
This was a very old recipe request that just came back to light again. It looks great. The recipe comes from the Dominican Republic and was originally published at http://www.dominicancooking.com . Cook time & chill time are combined.
Provided by Aunt Clara
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrape off the grains from the cobs using a knife.
- Mix all the ingredients (except the cinnamon powder) and blend.
- Pass the mixture through a strain and reserve (it should have a milky consistency).
- Put it in a pot and cook at medium heat, stirring constantly to avoid sticking.
- When it becomes thick turn off the heat.
- Serve immediately in small bowls sprinkling the top with the cinnamon powder.
- Let cool to room temperature, then put it in the refrigerator for 15 minutes before serving.
VENEZUELAN MAJARETE
Venezuelan Majarete is a traditional dessert made with corn flour and coconut milk. This corn-coconut pudding is easy to make and even easier to eat!!
Provided by Oriana Romero
Categories Dessert
Time 3h10m
Number Of Ingredients 10
Steps:
- In a medium saucepan mix milk and Harina P.A.N until smooth and no lumps. Add coconut milk and mix well until smooth.
- Turn the heat on to medium and let the mixture come to a boil, stirring constantly. Add sugar, papelon, coconut flakes, sweetened condensed milk, nutmeg, cinnamon sticks, and salt; stir to combine. Reduce heat to low and simmer for 4 - 5 minutes.
- Remove the cinnamon sticks and discard.
- Transfer mixture to a big bowl, or several individual bowls. Refrigerate for at least 3 hours, or until set and firm.
- When ready to serve, sprinkle with more coconut flakes and ground cinnamon on top, if desired. Serve cool.
- Optional to serve: add a little bit of sugar, about 1/2 teaspoon, over the tops of the majaretes. Using a torch, melt the sugar and form a crispy top.
Nutrition Facts : Calories 463 kcal, Carbohydrate 68 g, Protein 8 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 20 mg, Sodium 158 mg, Fiber 2 g, Sugar 54 g, UnsaturatedFat 3 g, ServingSize 1 serving
EASY CORN PUDDING
My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.
Provided by Elizabeth
Categories Side Dish Vegetables Corn Corn Pudding Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
- Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 56.1 g, Cholesterol 58.4 mg, Fat 28.1 g, Fiber 2.6 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 1209.1 mg, Sugar 9.1 g
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