Maizena Recetas Puerto Rico Recipes

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CREMA DE MAIZ / PUERTO RICAN CORNMEAL CEREAL RECIPE



Crema de Maiz / Puerto Rican Cornmeal Cereal Recipe image

Delicious and easy to make crema de maiz that will remind you of abuela.

Provided by Joyce Zahariadis

Categories     Recipes

Time 15m

Number Of Ingredients 8

2 cups whole milk
1 teaspoon salt
1 tablespoon butter, plus more for serving
3 tablespoons granulated white sugar
1/3 cup cornmeal
1/2 teaspoon vanilla extract
Ground cinnamon to taste
Nutmeg to taste (optional)

Steps:

  • Add the ingredients to a medium pot over medium heat and stir.
  • Continue to stir regularly until the crema de maiz thickens, about 10-15 minutes.
  • Serve and eat warm!

Nutrition Facts : Calories 179 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 608 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

PUERTO RICAN BREAKFAST CUSTARD



Puerto Rican Breakfast Custard image

This is a unique Spanish breakfast custard that my Puerto Rican father loved as a child and something my mother made for us as we were growing up. It takes patience to whisk the custard for 25 minutes, but the results are very delicious and warming on a cold winter morning.

Provided by Lu

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 2

Number Of Ingredients 5

2 tablespoons cornstarch
⅛ teaspoon salt
3 tablespoons white sugar
⅛ teaspoon ground cinnamon
2 cups whole milk

Steps:

  • Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 37.2 g, Cholesterol 24.4 mg, Fat 7.9 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 4.6 g, Sodium 243.7 mg, Sugar 29.8 g

TEMBLEQUE PUERTO RICAN COCONUT PUDDING



Tembleque Puerto Rican Coconut Pudding image

My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.

Provided by Joanne Guzman

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h15m

Yield 6

Number Of Ingredients 5

2 (14 ounce) cans coconut milk
¾ cup sugar
¼ teaspoon kosher salt
½ cup cornstarch
1 pinch ground cinnamon

Steps:

  • Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
  • Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
  • Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g

MAICENA (CORN PUDDING)



Maicena (Corn Pudding) image

Awesome breakfast pudding. Started with my great grandmother, my mother, then me. Our kids love it! You may add banana slices and mint leaves for touch, taste, and luxury purposes.

Provided by Eric Bryant

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 28m

Yield 4

Number Of Ingredients 7

¼ cup cornstarch
2 cups milk
½ cup white sugar, or to taste
½ teaspoon salt
2 egg yolks
1 slice lemon rind
1 teaspoon vanilla extract

Steps:

  • Heat cornstarch in a pot over medium heat. Stir in milk slowly. Add sugar and salt. Cook and stir until slightly thickened, about 15 minutes.
  • Whip egg yolks in a bowl. Stir in 1/4 of the cornstarch mixture. Transfer the egg-cornstarch mixture to the pot. Cook and stir until combined, about 1 minute. Add the lemon rind; cook and stir until thickened, 7 to 10 minutes. Remove from heat; add vanilla extract and mix well.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 38.5 g, Cholesterol 112.2 mg, Fat 4.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 345.5 mg, Sugar 30.9 g

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