Majarete
Ingredients
- 200 gCorn flour (sifted)
- 400 mlCoconut milk (well shaken)
- 500 mlWhole milk (cold)
- 150 gWhite sugar
- 2 pcCinnamon stick
- 1 pinchGray sea salt
- 1 tspCinnamon powder (for garnish)
- 150 gFresh corn cobs (kernels removed from the cob)
Method
A smooth, dense corn pudding that holds its shape on the spoon. The warm aroma of infused cinnamon blends with rich coconut milk for a velvety finish.
- 1
Coarsely blend the fresh corn kernels with the cold whole milk to maintain a grainy texture. In a mixing bowl, dilute the corn flour with this milky mixture. Whisk vigorously to remove all lumps.
- 2
Pour the coconut milk into a saucepan with the white sugar, salt, and cinnamon sticks. Bring to a simmer. When the scent of cinnamon and coconut fills the kitchen, it's ready.
- 3
Pour the milk-corn mixture (flour and blended kernels) into the saucepan. Cook over low heat, stirring constantly with a wooden spoon. The preparation should thicken, become glossy, and coat the back of the spoon.
- 4
Divide the cream into individual ramekins. Let cool to room temperature then refrigerate. The cream will set to its final texture.
Frequently asked questions
How do you get this dish right?
- Never stop stirring during cooking; corn sticks very quickly to the bottom of the pan.
- If the pudding is too thick for your taste, loosen it with a splash of warm milk at the end of cooking.
- The pudding is done when it pulls away cleanly from the sides of the pan.
How long does this dish keep?
Store for up to 3 days in the refrigerator in ramekins covered with plastic wrap touching the surface to prevent skin formation.
