Atol de Naranja/Orange custard Tres Leches/ Three Milks PLATANOS MADUROS EN GLORIA/Ripe Plantains in
Glory Mazzamorra / Costa Rican Old Fashioned Corn Custard Arroz Con Leche / Rice Pudding Arroz con
Leche Tres Leches or Milk cake
Atol de Naranja/Orange custard
6 big oranges Cinnamon Sticks to taste
1/2 cup maicena 2 cups sugar 1 tsp butter
Wash the oranges, cut them in half and extract carefully the juice. Keep the skin halves and remove
partitions.. Mix the juice, the sugar and the Maicena and bring to a boil stirring constantly. When
it starts boiling remove from stove and add a teaspoon of butter. Refill the skin halves with the
custard and refrigerate until it sets. Decorate with mint leaves or cherries.
Note: The same recipe may be done with pineapples.
Tres Leches/ Three Milks( The most popular Costa Rican dessert).
Batter: 5 eggs separate yolks 1 can evaporated milk
1/2 tsp. Salt 1 can condensed milk 1 cup of sugar 1 cup whipping cream
2/8 cup white vinegar
3/2 cup of milk
4/2 cup vanilla 1 tsp. vanilla 1 1/2 cups flour 2 tsp. de rum (Amaretto1/2) 2 tsp. Baking powder
2 egg yolks
5/2 cup boiling water.
Preheat oven to 350 F or 180 C Beat egg whites with salt until stiff, during 3 minutes so they
are very fluffy, keep aside. Beat the egg yolks, the vinegar and the vanilla separately during 3
minutes. Add the boiling water slowly, keep aside. Sift the flower, baking powder and
alternately fold, the egg whites, the dry ingredients and the mixture of the yolks. Pour in a
greased and floured rectangular Pyrex of 22 cm. Wide by 34 cm long and 4cm high and put in the
oven for 25 minutes. Take it out, separate the sides, make holes with a wet knife and soak with
cream of the milks.
Icing:
2 big egg whites 1 cup of sugar
6/2 cup of water
7/8 tsp. Cream of tartar;
8/8 tsp. Lemon juice
9/8 tsp. salt;
Put the egg whites in the beater but do not whip yet. Aside in a medium pot mix the rest of the
ingredients at a moderate heat until it boils for exactly one minute making bubbles. Remove from
heat, pour over the eggs and immediately whip. Whip for exactly 5 minutes and decorate the surface.
18 portions.
PLATANOS MADUROS EN GLORIA/Ripe Plantains in Glory
6 very ripe plantains (they should be very black), peeled and cut in slices of about 3 cm thick
10/2 cup of butter 1 cup of sugar 1 tablespoon natural vanilla cinnamon sticks
Fry all the ingredients and add then a cup of water. Let them dry out to custard and then add again
one cup of water. Repeat the process once or twice until the plantains are very soft. Serve hot with
vanilla ice cream or room temperature alone.
Mazzamorra / Costa Rican Old Fashioned Corn Custard
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 1/2
teaspoon of fresh clove 1 medium thick cheese cloth
Preparation After the corn has been separated, wash thoroughly. Then in an electric food processor,
use the shredding blade / grounding blade preferable. Once you finish grinding, place contents into
a large colander draped with the cheesecloth. Let stand over a large container to catch the
drippings for a full 24 hours. The clear liquid is removed and reserved for a bit later. Let the
remaining liquid settle then cook with the cinnamon, white sugar and cloves. As you stir this
mixture to a simmer begin to slowly add the remaining clear liquid. Continue to stir over medium
heat, stirring constantly until desired thickness is achieved. Once it has reached a gelatin
thickness. Let cool on cooling rack. Serve at room temperature or cold. Add anisette sponge cookies
to each serving.
15 Portions.
Arroz Con Leche / Rice Pudding
1 small can of sweetened condensed milk 1 cup of uncooked rice
11/2 cup of water 2 sticks of cinnamon cracked 1 cup of evaporated milk 6 cup of milk
12/2 cup of raisins 1 teaspoon fresh nutmeg
13/2 teaspoon vanilla extract;
First, in a large cooking pot, add the water, 4 cups of milk, uncooked rice, cinnamon, evaporated
milk, vanilla and nutmeg. Once on the stove, bring the liquid to a boil. Boil for about 5 minutes.
Then, add the sweetened condensed milk. Add a little water to the milk can and empty its contents
into the pot, by this time the liquid should be simmering, on low heat. The milk should just barely
simmer, with bubbles breaking only the outside edge of the surface. As the liquid begins to reduce,
add the remaining milk in small increments as you continue to stir. As you add the milk stir the
mixture so that it cooks evenly. Continue to stir intermittently, until the liquid has become a gooy
paste. Then add raisins and cook for an additional 10 minutes on. Total cooking time 1:15 minutes.
Serve chilled or room temperature.
Arroz con Leche
2 cups of rice. 1 big can of condensed milk. 1 big can of evaporated milk. 2 cups of milk. 1 cup of
sugar. 1 small cinnamon chip. A few small nails of scent (cloves). 1 box of raisins (optional).
14/2 bar of margarine.
Wash your hands and the ingredients (those that can be wash.. use the reason). Put the rice to rest
for 1 hour in water with the cinnamon and the nails of scent. After resting the rice, add the 2 cups
of milk and begin to cook for 1/2 hour, don't let that the rice dry out (if this happens add more
milk or water) and stir well every two or three minutes so that it doesn't stick. Add the sugar,
stir again, and cook more (for about 10 minutes). Add the condensed milk and the one evaporated and
stir (taste it to see how sweet it is... if necessary add more sugar if it needs to be more sweet or
milk if it is too sweet; and if it is well.... I congratulate you). Continue cooking for about 15
minutes without neglecting it and always stirring every 2 to 3 minutes. After 15 more minutes of
cooking, remove from the stove - Allow the " arroz con leche " to rest for about 5-10 minutes. (Turn
off the stove).
Source: Ticopage (home.austin.rr.comticopageOpen ↗).
Tres Leches or Milk cake
baked cake*
Filling 2 cups milk 1 can of condensed milk 1 can of evaporated milk 1 quart of half'n'half vanilla
1 cup of sugar
*Mix sugar and butter cream until fluffy, add 4 eggs and vanilla blend all together with the 2 cups
of flour with baking powder. Pour into a greased rectangular Pyrex and bake for 30 minutes. Once the
cake is ready and cold, add the filling (milk, condensed milk, evaporated milk) combine the 3 milks
and soak the cake with it. If you want, you can add whipped cream (Sugar and half & half) and spread
on top of the cake. keep it on the refrigerator for about 1 hour. You can use fresh fruits on top of
the cake (strawberries or cherries).
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