From: "sharon@sols.com" <sharon@sols.com>
Date: Thu, 25 Apr 1996 15:49:31 -0600
Recipe By : Sunset Mexican Cookbook
In a 4 - 5 qt. pan, heat milk over low heat to 110F degrees. Mix in rennet with cold water, 3/4 cup of the sugar and vanilla. Stir thoroughly into milk. Let stand at room temp until set. (About 1 hr.)
With sharp knife, cut straight through mixture to bottom of pan creating a grid like pattern of 1 - 2 inch squares. Set pan over lowest heat and cook, uncovered, until the chongs are white and tender-firm to the touch. (About 6 hrs.) Do not stir during this cooking time. Check mixture occasionally to be sure it is not hot enough to cause motion in the pan, which will break up chongos.
In 3 - 4 qt. pan, combine cinnamon, remaining 1 cup sugar, and water (or use the chongos liquid carefully siphoned out of the pan and pouring through cheese cloth or paper-towel-lined sieve adding enough water to make 2 cups).
Bring sugar/water mixture to a boil and cook, uncovered, for 5 minutes. Turn off heat.
With a slotted spoon, gently transfer chongos to hot syrup. Let stand until luckwarm or chill prior to serving. If made ahead, cover and refrigerate for up to 2 weeks.
To serve, spoon several chongos and some syrup into individual bowls.
Per serving: 428 Calories; 11g Fat (22% calories from fat); 11g Protein; 74g Carbohydrate; 44mg Cholesterol; 160mg Sodium
NOTES: Although cooking time is long for this dessert, once the initial prep time is complete (about 25 minutes) and you allow for the standing time, you then basically allow this 'pudding' to cook undisturbed for 6 hours so it's not an overall time consuming nor laborious task.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #59
From the MasterCook recipe list.
|
|
