Dulce De Maiz Azul Recipes

AREPA DULCE DE MAIZ | TORTA DOMINICANA | CORNMEAL PUDDING | DOMINICAN RECIPES | CHEF ZEE COOKS

Steps:

• Preheat oven to 350 degrees Fahrenheit
• Butter your baking dish and set aside. Feel free to use a 9inch round dish or a 9x13" rectangular, or 8x8" square dish
• With the heat OFF-- In a non-stick pot, combine all of your dry ingredients-- fine cormeal, sugar, and salt. Whisk together.
• Now is add your wet ingredients-- evaporated milk, coconut milk, vanilla extract, cinnamon sticks, and butter. Whisk together until well combined.
• Turn flame to medium-low and continuously whisk until arepa mixtures begins to thicken-- about 5-10mins
• Once arepa mixture begins to thicken, remove cinnamon sticks and transfer arepa mixture into baking dish. Be sure to move quickly as mixture will continue to thicken on its own
• Bake arepa UNCOVERED for 30-40 minutes at 350 degrees Fahrenheit until the very top of the arepa begins to brown even so slightly
• Once cooked, remove from oven and let cool before serving

PASTEL DE ELOTE (MEXICAN CORN CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
• Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
• Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
• Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
• Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

DULCE DE MAIZ AZUL

Steps:

• Put the ground corn in a bowl. Pour the boiling water over the corn, whisking until dissolved; strain. Place the corn mixture in a large pot with the granulated sugar, milk, vanilla bean (scrape it with the tip of a knife and add it with the pod), and salt. Cook it at a soft simmer, stirring occasionally, until the mixture has thickened and you can see the bottom of the pot when scraped with a spoon, about 1 hour. It will have a porridge-like consistency. Discard the vanilla bean, pour onto a serving platter or individual bowls, and sprinkle the raw sugar all over. Serve warm or at room temperature (place a thin piece of plastic directly o n top to prevent a crust from forming if you'll be eating it later).

DULCE DE LECHE

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.