Recipe - Chongos Zamoranos (Sweet Cheese Pudding)

2 qt Whole milk
4 Rennet tablets; finely
crushed
1 Three fourths cup Sugar
1 tablespoon Vanilla
2 3inch cinnamon sticks;
broken up
2 cup Water or liquid from chongos

From: "sharon@sols.com" sharon@sols.com

Date: Thu, 25 Apr 1996 15:49:31 0600

Recipe By : Sunset Mexican Cookbook

In a 4 5 qt. pan, heat milk over low heat to 110F degrees. Mix in rennet
with cold water, Three fourths cup of the sugar and vanilla. Stir thoroughly into
milk. Let stand at room temp until set. (About 1 hr.)

With sharp knife, cut straight through mixture to bottom of pan creating a
grid like pattern of 1 2 inch squares. Set pan over lowest heat and cook,
uncovered, until the chongs are white and tenderfirm to the touch. (About
6 hrs.) Do not stir during this cooking time. Check mixture occasionally to
be sure it is not hot enough to cause motion in the pan, which will break
up chongos.

In 3 4 qt. pan, combine cinnamon, remaining 1 cup sugar, and water (or
use the chongos liquid carefully siphoned out of the pan and pouring
through cheese cloth or papertowellined sieve adding enough water to make
2 cups).

Bring sugar/water mixture to a boil and cook, uncovered, for 5 minutes.
Turn off heat.

With a slotted spoon, gently transfer chongos to hot syrup. Let stand until
luckwarm or chill prior to serving. If made ahead, cover and refrigerate
for up to 2 weeks.

To serve, spoon several chongos and some syrup into individual bowls.

Per serving: 428 Calories; 11g Fat (22% calories from fat); 11g Protein;
74g Carbohydrate; 44mg Cholesterol; 160mg Sodium

NOTES: Although cooking time is long for this dessert, once the initial
prep time is complete (about 25 minutes) and you allow for the standing
time, you then basically allow this 'pudding' to cook undisturbed for 6
hours so it's not an overall time consuming nor laborious task.

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