Colombian Cornstarch Pudding
Colombian cornstarch pudding is milk thickened with cornstarch, sweetened with sugar or panela and scented with cinnamon. It takes five ingredients, one pot and about fifteen minutes, and it is eaten warm rather than chilled, which is what sets it apart from most cornstarch puddings. Serves four.
Servings: 4
Calories: 293kcal
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.
Nutrition
Calories: 293kcal | Carbohydrates: 40g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 132mg | Potassium: 412mg | Fiber: 1g | Sugar: 32g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 1mg