Mazzamorra

Description

Costa Rican old fashioned corn custard

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
• ½ teaspoon of fresh cloves
• 1 medium thick cheese cloth

Directions

1. Preparation After the corn has been separated, wash thoroughly.
2. Then in an electric food processor, use the shredding blade / grounding blade preferable.
3. Once you finish grinding, place contents into a large colander draped with the cheesecloth.
4. Let stand over a large container to catch the drippings for a full 24 hours.
5. The clear liquid is removed and reserved for a bit later.
6. Let the remaining liquid settle then cook with the cinnamon, white sugar and cloves.
7. As you stir this mixture to a simmer begin to slowly add the remaining clear liquid.
8. Continue to stir over medium heat, stirring constantly until desired thickness is achieved.
9. Once it has reached a gelatin thickness. Let cool on cooling rack.
10. Serve at room temperature or cold. Add anisette sponge cookies to each serving.

Contributed by:

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