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Loading...A beloved Dominican home dessert made by gently curdling sweetened milk with citrus, then simmering the curds into a silky, lightly caramelized pudding. Served cold and dusted with cinnamon, it has a delicate tang that balances the deep sweetness.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings4
Yield4 ramekins
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 9 gFat
- 5 gSaturated Fat
- 50 gCarbs
- 0 gFiber
- 50 gSugar
- 9 gProtein
- 170 mgSodium
- 380 mgPotassium
- 310 mgCalcium
- 0.3 mgIron
- 4 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the curdled milk base
- 4 cups whole milk
- 1 cup granulated sugar
- 3 tbsp fresh lemon juice
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1/4 tsp fine salt
For finishing
- 1 tbsp unsalted butter
- Ground cinnamon, for dusting
Directions
- Pour the milk into a heavy-bottomed saucepan, add the cinnamon stick and salt, and warm over medium-low heat until small bubbles form around the edges; do not let it boil.
- Stir in the sugar until fully dissolved, then drizzle in the lemon juice while stirring very gently. The milk will begin to separate into soft white curds and a translucent greenish whey over 4 to 5 minutes.
- Reduce the heat to low and let the mixture simmer undisturbed for 5 minutes, then turn off the heat, cover, and let it rest for 15 minutes so the curds fully set.
- Line a fine mesh strainer with two layers of cheesecloth set over a bowl and pour the mixture through, gently gathering the cloth to release extra whey. Reserve 1 cup of the whey.
- Transfer the curds to a clean saucepan along with the reserved whey, add the butter and vanilla, and cook over low heat, stirring constantly with a wooden spoon, for about 20 minutes until the mixture thickens to a spoon-coating, honey-colored pudding.
- Discard the cinnamon stick, taste for sweetness, and adjust with a spoonful more sugar if needed. The pudding will continue to thicken as it cools.
- Pour into four 6-ounce ramekins or small bowls, smooth the tops, and let cool to room temperature before chilling for at least 2 hours.
- Serve cold, dusted generously with ground cinnamon.
Cook’s Notes
- Use whole milk with a high fat content for the creamiest curds; skim milk yields a thin, grainy texture.
- Fresh lime juice works just as well as lemon and gives a slightly softer tang.
- Stir gently when adding the acid so the curds stay soft instead of breaking into tough bits.
- If the pudding seems loose after cooking, simmer a few extra minutes; it should mound softly on a spoon.
- Chill thoroughly; this dessert is traditionally eaten ice-cold straight from the refrigerator.
