Curd squares in cinnamon syrup

Curd squares in cinnamon syrup

Chongos zamoranos

By
From
My Abuelo's Mexican Feast
Makes
16 pieces

This recipe requires patience and time, but it is well worth the effort.

Ingredients

Quantity Ingredient
1 litre milk
220g sugar
1/2 rennet tablet
1 cinnamon stick

Method

  1. Place the milk and sugar in a medium saucepan over a medium heat. Stir constantly until the sugar has dissolved.
  2. Turn off the heat.
  3. Dissolve the rennet tablet in a little water and add it to the milk mixture. Leave the milk mixture in the saucepan for 2–3 hours in the refrigerator to set.
  4. Once set (and still in the saucepan) cut into 5 cm squares (roughly as some pieces will have the round edge of the pan). Break the cinnamon into pieces and insert a piece of cinnamon stick into each square.
  5. Return the saucepan to a very low heat. Do not allow to boil. Keep on the stove for around 2–3 hours without disturbing until the squares have turned a light golden brown and the liquid has reduced and turned syrupy.
  6. Allow to cool before serving.
Tags:
Mexican
Latin
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