Nicaraguan Atolillo
Nicaraguan Atolillo is a warm milk custard cooked with cinnamon, clove, vanilla, maizena (cornstarch), and a splash of white rum. It has a rich, creamy, and silky texture that everyone loves as dessert. It can be served in a bowl or cup and drank as a beverage.
Ingredients
- 1 liter whole milk 4¼ cups
- 2 tablespoons maizena/maicena cornstarch flour substitute with traditional cornstarch
- ¾ cups white sugar
- 2 tablespoons vanilla extract
- 1-2 sticks whole cinnamon stick separated into s
- 5 -10 cloves based on preference
- 1/4 cup white rum
Instructions
- In a medium low sauce pot, add milk and maizena or cornstarch. Incorporate well with a whisk or spoon until the cornstarch breaks down without clumps. Cook for 5 minutes.
- As milk begins to slowly simmer, add sugar and white rum. Continue to stir consistently to avoid the milk scorching. Cook for an additional 5 minutes
- Next add vanilla extract, cinnamon sticks and cloves. Allow flavorings to fully steep into the milk mixture for maximum flavor. Continue to stir and cook for another 5 minutes.
- Stir continuously and cook until milk mixture reduces by 50 percent, roughly 10-15 more minutes. The ideal texture should resemble a loose yogurt consistency.
- Serve warm in small bowl or cup and sprinkle with ground cinnamon. Atolillo can be eaten with a spoon or drank as a beverage.