Majarete Corn Pudding Dessert Food

VENEZUELAN MAJARETE

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.

CORN PUDDING - MAJARETE

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.

MAJARETE - CORN PUDDING DESSERT

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.

[RECIPE + VIDEO] DOMINICAN MAJARETE (CORN PUDDING)

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.

SWEET CORN PUDDING

Steps:

• Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn't boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
• In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
• If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
• Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn't form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.