baking · vegetarian · gluten-free
Chongos zamoranos
Mexican curdled-milk dessert simmered in cinnamon syrup until soft and sweet.
- Time
- 150min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Warm the milk to 38°C (100°F), stir in rennet and rest undisturbed 1 hour until set.
-
2
Cut the curd into squares, sprinkle sugar between and around them and add cinnamon sticks.
-
3
Cook on the lowest heat, without stirring, 1.5 hours until the whey turns to a golden syrup and curds firm.
-
4
Serve warm or chilled with the syrup.
