Recipes from Mexico :: Mexican Desserts
1 quart milk 2 egg yolks 2 junket (rennet) tablets 1 tsp. vanilla extract 1 (1-in.) stick cinnamon, splintered 3/4 to 1 c. sugar In a 2-quart saucepan, heat milk quickly to lukewarm. While it warms, beat yolks in a blender or with a mixer. Stir eggs into milk and add rennet dissolved in 1 Tbsp. of water. Stir in vanilla extract. Stir hard briefly. Pour into a 10 x 8 x 3-in. pot which is about 8 to 10 in. in diameter. Let set without moving until firm. Slice into square or rectangles. Sprinkle and distribute sugar and cinnamon over it. Place over low heat to barely simmer for 2 hours, or until curds have a slightly cheese-like consistency and syrup thickens. Place into a serving dish.
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