The cornstarch pudding or colada de maicena is known in Colombia and characterized as a thick drink. There is welfare casting, wheat flour pudding, oatmeal, bread pudding, and in this case, cornstarch pudding.
This recipe that I like a lot, the cornstarch pudding reminds me of my grandmother, who did the laundry almost every Sunday before going to mass. Upon arrival, we were waiting for a great lunch, accompanying this laundry of cookies, bread, or toast.
When it was not for lunch on Sundays, it was for him something on a cold afternoon; that was his way of warming us, but above all, giving us much love. How to forget those times when cornstarch pudding was my favorite food, and now, even though I have little time left, I sometimes take my time and do it as I like.
Does pudding necessarily have to be thick?
There is a very particular detail, and one of the main characteristics of a pudding, whatever it is, is that it is thick. However, this does not mean that it necessarily and necessarily has to stay that way. On the contrary, if we want a lighter pudding, we add more milk or water, stir, and in this way, we will get a less thick pudding.
It's about tastes and finding the best way in which we can enjoy a good pudding and even repeat. It is a very nutritious food, and when we take it hot, it brings calories to our body, so I insist that it is a perfect option for those frigid days.
So I hope you are encouraged to prepare this delicious cornstarch pudding, and that you remember all the grandma's flavor in this recipe. Let's cook.
Accompany this recipe with delicious homemade bread or hawaiian sandwich.
Receta original en EspañolCornstarch Pudding FAQ
Run a spoon across the bottom of the pot: when the trail stays open for a second before closing, it is done. It should coat the back of the spoon. Remember it thickens further as it cools, so pulling it off slightly loose gives a better texture than cooking it until stiff.
The cornstarch went into hot milk. It has to be dissolved in cold milk first, completely, before anything is heated: that is what the first step is for. If lumps do appear, take the pot off the heat and pass the mixture through a fine strainer before continuing.
Warm, which is the main difference from most English-language cornstarch puddings. In Colombia it is served straight from the pot, often as an evening drink-and-dessert in one. It will set firmer in the fridge and can be eaten cold, but that is not how it is meant.
Either, and they give different puddings. Sugar keeps it pale and clean-tasting; panela turns it beige and adds the mineral, faintly smoky note that most Colombians associate with the dish. If you use panela, chop it small so it dissolves before the pudding thickens.
Yes. Cornstarch thickens with any liquid, so oat and soy milk both work and set well. Almond milk is thinner and gives a looser result. What changes is the flavour, not the technique, and the cinnamon carries most of it anyway.
Two or three days covered in the fridge. It sets firm as it chills and a skin forms on top: press plastic wrap onto the surface to prevent it. Reheat gently with a splash of milk, stirring, to bring it back to a pouring consistency.
📖 Recipe
Ingredients
- ¼ cup cornstarch
- 5 cups milk (about 1.2 liters; whole milk gives the best body)
- ⅓ cup sugar or panela (panela gives a beige colour and a deeper flavour; chop it small so it dissolves in time)
- 1 cinnamon stick, or 2 small pieces
- 1 tablespoon vanilla extract (optional)
Instructions
- In a bowl, whisk the cornstarch with 1 cup of the milk until it is completely dissolved and there are no lumps at all. It has to be cold milk: cornstarch added to hot milk seizes into lumps that never come out.
- Pour the rest of the milk into a pot with the sugar or panela, the cinnamon and the vanilla, then add the cornstarch mixture and whisk until everything is combined.
- Bring it to a boil over medium-high heat, stirring constantly, until it thickens. It is ready when a spoon drawn across the bottom of the pot leaves a trail that stays open for a second, and the pudding coats the back of the spoon. Take it off slightly loose: it thickens further as it cools.
- Remove from the heat, take out the cinnamon and serve warm.
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