Puertorican Coconut Custard Tembleque Recipes

Steps:

• In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
• Stir constantly on medium high until mixture begins to boil and gets thick.
• Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
• Let cool on tabletop, then refrigerate.
• Top with garnish.
• Enjoy!

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.

Steps:

• In a blender whirl all ingredients until smooth Pour into a saucepan; bring to a boil over medium heat. Reduce heat. Simmer until thickened; about 4 minutes. pour into small individuals molds. Cover. Refrigerate overnight.

Steps:

• In a saucepan dissolve cornstarch in 1/4 cup coconut milk. Once dissolved add the rest of the coconut milk, sugar, and salt. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick. Pour right away into wet molds, pans or cups. Cool and then cover and refrigerate for at least 2 hours. Carefully separate the tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon.

Steps:

• Grease eight 4-ounce molds or one large 4-cup mold (you can use ramekins, baking pans, custard cups, etc.) with a spritz of baking spray or coconut oil. Stir together the coconut milk, salt and sugar and stir in a medium saucepan over medium-high until the sugar dissolves.
• Transfer 1 cup of the warm coconut milk to a medium bowl. Whisk in the cornstarch to create a smooth slurry. Slowly whisk the slurry back into the pan and cook, whisking constantly, until thickened and pudding-like, about 5 minutes.
• Pour the mixture into the prepared molds and let cool at room temperature for 20 minutes before loosely covering with plastic wrap and refrigerating.
• Chill until set, at least 4 hours. To serve, run a thin wet knife along the edges of the molds, then carefully invert onto a plate or plates. Sprinkle with ground cinnamon if desired.

Steps:

• Place 3 1/2 cups milk in a saucepan and heat to medium.
• Cook, stirring occasionally, until small bubbles appear on the sides.
• Combine in a bowl with the 2 cups coconut and stir to blend.
• Cover and let sit for 20 minutes. Place in a blender (use batches if necessary) and whiz for 10-20 seconds.
• Strain, pressing to extract as much liquid as possible.
• Measure the liquid and add enough milk to make a total of 3 1/2 cups.
• Whisk the cornstarch with 1/2 cup milk. Place the coconut milk in a heavy bottom saucepan over medium-low heat and gradually whisk in the cornstarch mixture.
• Stir in the salt and sugar. Increase the heat to medium-high and cook, stirring constantly, until the mixture thickens.
• Reduce heat to medium and continue to cook, stirring, for another 5 minutes.
• Stir in the cinnamon or orange blossom water and turn off heat.
• Rinse 8 custard cups, but don't dry them. Pour the mixture into the custard cups. Cool, then chill. This can be done up to two days in advance.
• Just before serving, toast the 2 tbsp coconut in a small, dry skillet over medium heat, shaking and stirring until it browns. Sprinkle over the tops of the tembleque and serve.

Steps:

• Combine coconut milk, coconut cream, evaporated milk, cinnamon, nutmeg, and ginger in a large saucepan.
• Mix milk and cornstarch together in a bowl until dissolved; stir into coconut milk mixture. Add sugar, vanilla extract, orange blossom water, salt, and lime zest to coconut milk mixture; cook, stirring constantly, over medium heat until simmering and mixture begins to thicken, about 5 minutes. Lower heat to medium-low and cook until thickened, about 15 minutes.
• Remove saucepan from heat, pour mixture into a deep 9-inch cake pan, and cool to room temperature, about 30 minutes. Cover pan with plastic wrap and refrigerate until tembleque is chilled, at least 4 hours to overnight.
• Remove tembleque from refrigerator and allow to sit at room temperature, about 10 minutes. Dip bottom of pan in a bowl of warm water for 1 minute. Carefully separate tembleque from pan by running a thin knife around the edges. Place a serving dish on top of pan and invert tembleque onto dish; garnish with cinnamon.

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.