Category
Desserts
5 recipes
DessertsColombian Buñuelos, the Christmas Cheese Fritters
Colombian buñuelos, the salty cheese fritters of Christmas, made with cotija or queso costeño, cornstarch and tapioca starch, fried at 300-330°F so they puff without splitting. Ready in 57 minutes for 20. Cheese swaps, why they burst.
DessertsColombian Natilla, the Eggless Christmas Custard
Colombian natilla, the firm, eggless Christmas custard made with milk, cornstarch, panela and cinnamon. Ready in 15 minutes of work plus 4 hours in the fridge, for 10. How much cornstarch per quart, US swaps for panela, why it will not set.
DessertsColombian Flan (No-Oven Stovetop Flan) with caramel
Colombian and Venezuelan flan made on the stovetop, no oven — 4 ingredients: eggs, milk, sugar, vanilla. The water-bath technique, caramel without crystallizing, why flan curdles and how to unmold it. Ready in about 6 hours. Serves 8.
DessertsColombian Mazamorra: corn in cold milk, and how long it keeps
Antioquian mazamorra — whole hominy corn in cold milk, sweetened with panela. What the claro is, how it differs from peto, and how long it lasts in the fridge.
DessertsColombian Rice Pudding (Arroz con Leche), the creamy three-milk version
Colombian rice pudding — arroz con leche made creamy with three milks: whole, condensed and cream. Why it's richer than Spanish or baked English rice pudding, when to add the condensed milk, substitutes and dual measurements. Serves 8.