Chongos Zamoranos with Cinnamon and Vanilla

Ingredients

• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 40g, 35g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, combine the milk, sugar, cinnamon stick, and vanilla extract. Heat over medium-low heat, stirring occasionally, until the mixture comes to a gentle simmer.
2. 2.
   In a small bowl, dissolve the cornstarch in 1/4 cup of cold water. Stir until smooth.
3. 3.
   Slowly pour the cornstarch mixture into the simmering milk, stirring constantly to prevent lumps from forming. Continue to cook for an additional 5 minutes, or until the mixture thickens to a custard-like consistency.
4. 4.
   Remove the saucepan from heat and let it cool for a few minutes. Remove the cinnamon stick and discard.
5. 5.
   In a separate small saucepan, combine 1/4 cup of water and the remaining sugar. Heat over medium heat until the sugar dissolves completely, creating a simple syrup.
6. 6.
   Pour the simple syrup over the cooked milk mixture and stir gently to combine.
7. 7.
   Transfer the Chongos Zamoranos to individual serving dishes or a large serving bowl. Cover and refrigerate for at least 2 hours, or until chilled and set.
8. 8.
   Serve the Chongos Zamoranos cold, garnished with a sprinkle of ground cinnamon if desired.

Treat your ingredients with care...

• Milk — Use whole milk for the best creamy texture.
• Cinnamon stick — If you don't have a cinnamon stick, you can substitute with 1/2 teaspoon of ground cinnamon.
• Cornstarch — Make sure to dissolve the cornstarch in cold water before adding it to the hot milk to prevent lumps from forming.

Tips & Tricks

• For a more pronounced cinnamon flavor, you can infuse the milk with the cinnamon stick overnight in the refrigerator before cooking.
• Serve Chongos Zamoranos with a dollop of whipped cream or a sprinkle of toasted almonds for added texture and flavor.
• If you prefer a sweeter dessert, you can increase the amount of sugar according to your taste preference.
• Make sure to let the Chongos Zamoranos chill in the refrigerator for at least 2 hours to allow it to set properly.
• Leftover Chongos Zamoranos can be stored in the refrigerator for up to 3 days.

Serving advice

Serve Chongos Zamoranos chilled in individual dessert bowls or glasses. Garnish with a sprinkle of ground cinnamon for an extra touch of flavor and visual appeal.

Presentation advice

To enhance the presentation, you can drizzle a small amount of caramel sauce over the Chongos Zamoranos before serving. You can also add a cinnamon stick as a decorative element.