Yield: 8 Servings
|\N \N||-Melanie Miguel MJNT73C|
|\N \N||UNFORMATED RECIPE|
I just made these and they are SO SWEET that I think my lips are now permanently puckered! 1 quart whole milk, heated to a temp of 110F.
(I did this in a large fry-pan. Stir in 2 well-beaten egg yolks. (Do this quickly) Dissolve 3 rennett tablets in 1 TBSP cold water - this is a little difficult. I had to really smash them up. When dissolved, add it to the milk mixture. Cover (I used a small towel) and leave it in a warm spot for about 1 hour. When the mixture looks set, take a knife and cut down the middle vertically and horizontally, and then cut through the center of each triangle again. Put the mixture back on the stove on the lowest setting. (I had to put the grid from the other side of my cooktop on top of the other grid to get the temperature low enough. If it looks like it's boiling, the temp is too high). When the pieces start to move apart from each other (about 15 minutes later) you will need to add 1 pound piloncillo or light brown sugar around the spaces in between each piece. This takes a little time and patience. Let it cook for 2 more hours on this low setting. When done, let it cool at room temperature. Then, roll the pieces up, starting at the tip, and secure with a toothpick. Put the pieces in another dish, and pour the syrup from the pot over the chongos. They should be eaten at room temperature and can be stored for a few days in the refrigerator, but cannot be frozen. This is the perfect dish for someone craving "something sweet"! P.S. Almost forgot - stick a few pieces of cinnamon around with the brown sugar.