Recipe
Majarete
Traditional Cuban majarete: sweet corn cream cooked with milk, sugar and cinnamon until thick like a custard.
- Preparation20 min
- Cooking25 min
- Total time45 min
- Servings8 servings
- DifficultyEasy
Majarete is a traditional Cuban dessert whose first references date back to the colonial era. It was once common to enjoy it during Holy Week or at year-end parties, dates when lots of tender corn was grated for family meals.
The juice released by the cobs, obtained when the grated corn settles, is rich in starch. That is why it sets so well when cooked, making it ideal for preparing atol or majarete.
Ingredients
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Method
- Grate the tender corn cobs or grind the sweet corn kernels.
- Pass the corn through a very fine strainer, or squeeze it in a cheesecloth, to extract all the juice and separate the chaff or pulp from the grains. Reserve that pulp to make fritters.
- Place the corn juice in a saucepan and add the cinnamon stick, sugar and milk.
- Cook everything over low heat until it boils, stirring occasionally to prevent the saucepan from overflowing.
- Continue cooking and stirring until it thickens and acquires the consistency of a custard.
- Serve the majarete in glass molds and sprinkle ground cinnamon on top.
- Let it cool, refrigerate and serve as a dessert or for afternoon snacks.
Original video
In Spanish
