Jorge Castillo: This recipe was sent to us WAY BACK in 2005.
Raúl Musibay: Glenn made it and liked it, though we have found only a very few people who remember this dish from Cuba.
Glenn Lindgren: I have eaten this delicious treat -- have you?
Sweet caramel milk curds make for an unusual dessert.
INGREDIENTS:2 gallons milk
Put the curdled milk in a large pot, bring to a boil, reduce heat to low and simmer, uncovered.
After simmering about one hour, remove one cup of the liquid only from the pan. (Meanwhile let the milk and curds continue to simmer.)
Put five whole eggs into a blender and mix at high speed. Gradually add the hot liquid, a little at a time and very SLOWLY, to the eggs and continue blending until the eggs are frothy.
Add this egg mixture back into the simmering milk, stirring constantly with a wooden spoon until well blended.
At two hours, stir in the sugar and a pinch of salt. Continue simmering on low heat until most of the liquid evaporates. This takes several more hours on low heat.
The finished product should look a little like cottage cheese soaked in caramel.
It is very easy to let this burn, so you have to use low heat, stir occasionally, and watch it carefully and constantly!
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.
Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.
Search or Browse All of the Recipes by Photo