Ingredients with Measurements:
- 1 cup of white corn kernels
- 4 cups of water
- 1 can of sweetened condensed milk
- 1 cup of milk
- 1 cup of heavy cream
- 1 cup of chocolate chips
- 1 teaspoon of vanilla extract
- 1 cinnamon stick
- 1 cup of sugar
- Pinch of salt
Special equipment needed:
- Pressure cooker or large pot
- Blender
Step-by-step instructions:
1. Rinse the white corn kernels and soak them in water for at least 8 hours or overnight.
2. Drain the water and transfer the corn kernels to a pressure cooker or large pot.
3. Add 4 cups of water, a cinnamon stick, and a pinch of salt to the pot.
4. Cook the corn kernels in the pressure cooker for 20 minutes or simmer in the pot for 1 hour or until the kernels are soft and tender.
5. Remove the cinnamon stick and transfer half of the cooked corn kernels to a blender.
6. Add 1 cup of milk to the blender and blend until smooth.
7. Pour the blended mixture back into the pot with the remaining corn kernels.
8. Add 1 can of sweetened condensed milk, 1 cup of heavy cream, and 1 cup of sugar to the pot.
9. Stir the mixture and cook for another 10 minutes or until the mixture thickens.
10. Add 1 cup of chocolate chips and 1 teaspoon of vanilla extract to the pot.
11. Stir until the chocolate chips are melted and the mixture is well combined.
12. Remove from heat and let it cool for a few minutes.
- Time:
Preparation time: 8 hours (soaking time) + 10 minutes
- Cooking time: 30 minutes (pressure cooker) or 1 hour and 10 minutes (pot)
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 550
- Fat: 22g
- Carbohydrates: 85g
- Protein: 9g
Substitutions for ingredients:
- You can use regular corn kernels instead of white corn kernels.
- You can use semi-sweet or dark chocolate chips instead of milk chocolate chips.
- You can use half-and-half or whole milk instead of heavy cream.
Variations:
- You can add chopped nuts, such as peanuts or almonds, to the canjica for extra crunch.
- You can add a tablespoon of cocoa powder for a more intense chocolate flavor.
- You can add a pinch of chili powder or cayenne pepper for a spicy kick.
Tips and tricks:
- Make sure to soak the corn kernels overnight to ensure they cook evenly and become tender.
- If the canjica is too thick, you can add more milk or heavy cream to thin it out.
- Stir the canjica frequently to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store the leftover canjica in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the canjica in a pot over medium heat, stirring frequently, until heated through.
Presentation ideas:
- Serve the canjica in individual bowls or cups.
- Top the canjica with whipped cream, chocolate shavings, or chopped nuts.
Garnishes:
- Whipped cream
- Chocolate shavings
- Chopped nuts
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Pão de queijo (Brazilian cheese bread)
- Tapioca crepes
- Fresh fruit
Troubleshooting advice:
- If the canjica is too thin, you can cook it for a few more minutes to thicken it up.
- If the canjica is too thick, you can add more milk or heavy cream to thin it out.
Food safety advice:
- Make sure to soak the corn kernels overnight to prevent them from being too hard and difficult to digest.
- Store the leftover canjica in the refrigerator and consume within 3 days.
Food history:
- Canjica is a traditional Brazilian dessert made with white corn kernels, milk, and sugar. It is typically served during the winter months and is often associated with the Festa Junina, a popular festival in Brazil.
Flavor profiles:
- Sweet
- Creamy
- Chocolatey
- Cinnamon
Serving suggestions:
- Serve the canjica warm or chilled.
- Garnish with whipped cream, chocolate shavings, or chopped nuts.
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Region: Brazilian