News Americas, NEW YORK, NY, Fri. Dec. 9, 2011: The Caribbean coast, of which Costa Rica happened to be a part, has its own unique cuisine, distinctive of the rest of the nations. Costa Rican cuisine is known for being flavorful, yet fairly mild. And there is definitely a sweet tooth as evidenced by the Costa Rican old fashioned corn custard. Give it a shot a home.
Ingredients
• 8 lbs of fresh sweet green corn – husked, shucked and ground
• 3 cups of brown sugar diluted in 2 cups of water or 2 cups of coarse white cane sugar diluted sparsely
• 1 teaspoon of fresh cinnamon 1/2 teaspoon of fresh clove
• 1 medium thick cheese cloth
Preparation
• After the corn has been separated, wash thoroughly.
• In an electric food processor, use the shredding blade / grounding blade preferable.
• Once you finish grinding, place contents into a large colander draped with the cheesecloth.
• Let stand over a large container to catch the drippings for a full 24 hours.
• The clear liquid is removed and reserved for a bit later.
• Let the remaining liquid settle; then cook with the cinnamon, white sugar and cloves.
• As you stir this mixture to a simmer begin to slowly add the remaining clear liquid.
• Continue to stir over medium heat, stirring constantly until desired thickness is achieved. Once it has reached a gelatin thickness.
• Let cool on cooling rack. Serve at room temperature or cold. Add anisette sponge cookies to each serving.
Serves: 15 Portions.
