Nicaraguan Atolillo | Creamy Nicaraguan Custard

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often more accessible and retains sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining a creamy texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor complexity while being a natural sweetener.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg offers a similar warm spice without the cost.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens