Tembleque

Name: Tembleque
Total time: 3 h 14 min
Yield: 2 servings
Cuisine: puerto_rican
Ingredients: 2 cups Coconut Milk; 3 tbsp Cornstarch; 3 tbsp Sugar; 0.1 tsp Kosher Salt; 0.3 tsp Cinnamon; 0.5 tsp Vanilla Extract

Silky coconut custard with a delicate wobble and a cool veil of cinnamon.

Ingredients

2 cups Coconut Milk
3 tbsp Cornstarch
3 tbsp Sugar
0.125 tsp Kosher Salt
0.25 tsp Cinnamon
0.5 tsp Vanilla Extract

Method

In a medium saucepan off the heat, whisk {cornstarch}, {sugar}, and {kosher_salt} with part of the {coconut_milk} until completely smooth and lump-free so the custard sets silky.
Set the saucepan over medium-low heat, add the remaining {coconut_milk} and {vanilla_extract}, and cook, whisking constantly, until the mixture thickens, turns glossy, and falls from the whisk in slow ribbons. Lower the heat if needed so it never scorches.
Pour the hot custard into lightly oiled bowls, smooth the tops, and chill until fully set and gently jiggly at the center.
Unmold if you like, then dust with {cinnamon} and serve cold for the signature wobble and a fragrant finish.