Ingredients with Measurements:
- 1 cup of purple corn kernels
- 8 cups of water
- 1 cinnamon stick
- 1 cup of evaporated milk
- 1 cup of condensed milk
- 1 teaspoon of vanilla extract
- 1/4 cup of sugar
- Cinnamon powder for garnish
Special equipment needed:
- Large pot
- Blender or food processor
- Strainer
Step-by-step instructions:
1. In a large pot, add the purple corn kernels, water, and cinnamon stick. Bring to a boil and then reduce heat to low. Let it simmer for about 1 hour or until the corn kernels are soft.
2. Remove the cinnamon stick and transfer the mixture to a blender or food processor. Blend until smooth.
3. Strain the mixture through a fine-mesh strainer to remove any solids.
4. Return the strained mixture to the pot and add the evaporated milk, condensed milk, vanilla extract, and sugar. Stir until well combined.
5. Cook over low heat for about 10-15 minutes, stirring occasionally until the mixture thickens.
6. Remove from heat and let it cool to room temperature.
7. Serve in bowls and sprinkle cinnamon powder on top.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 6g
Carbohydrates: 55g
Protein: 8g
Sodium: 120mg
Sugar: 40g
Substitutions for ingredients:
- Purple corn kernels can be substituted with regular corn kernels or cornmeal.
- Evaporated milk can be substituted with whole milk.
- Condensed milk can be substituted with sweetened condensed coconut milk for a vegan option.
- Sugar can be substituted with honey or agave syrup.
Variations:
- Add raisins or chopped nuts for extra texture.
- Use coconut milk instead of evaporated milk for a vegan option.
- Add a pinch of nutmeg or cloves for extra flavor.
Tips and tricks:
- Make sure to strain the mixture well to remove any solids.
- Adjust the sugar to your liking.
- Serve chilled for a refreshing dessert.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve in bowls or glasses with a sprinkle of cinnamon powder on top.
Garnishes:
Cinnamon powder
Pairings:
Mazamorra de Leche pairs well with traditional Peruvian dishes such as ceviche or lomo saltado.
Suggested side dishes:
Empanadas or tamales
Troubleshooting advice:
If the mixture is too thick, add more milk or water to thin it out.
Food safety advice:
Make sure to cook the purple corn kernels thoroughly to avoid any foodborne illnesses.
Food history:
Mazamorra de Leche is a traditional Peruvian dessert that dates back to the Incan Empire. It is made with purple corn kernels, which were considered a sacred crop by the Incas.
Flavor profiles:
Creamy, sweet, and slightly nutty
Serving suggestions:
Serve chilled or at room temperature as a dessert or snack.
Related Categories
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Region: Peruvian
Taste: Sweet, Creamy, Nutty, Comforting