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Recipe Name: Mel's Chongos Zamoranos Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 Quart(s) Whole milk
2 Well-beaten egg yolks
3 Rennett tablets dissolved
1 Tablespoon(s) Cold water
1 Pound(s) Piloncillo or light brown
Few pieces of cinnamon
Date: Sat, 20 Apr 96 08:41:36 PDT From: ~Melanie
Miguel MJNT73C 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.
DIGEST V3 #112 From the MealMaster recipe list. Downloaded from
Glen's MM Recipe Archive,

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