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Serves: 10
Country: Dominican Republic
INGREDIENTS:
2 -15 oz. cans of Creamed Corn
2 quarts of milk
.5 lb. granulated sugar
2 ozs. cornstarch
1 vanilla bean
2 ozs. ground cinammon
optional: Substitute .5 can (10 oz.) cream of coconut for milk
METHOD / DIRECTIONS:
Using a blender, combine the creamed corn, cream of coconut and half the milk. Pass through a medium mesh strainer, add the rest of the milk, the sugar and the vanilla bean and bring to a boil. Reduce to a simmer, add the cinammon and cook gently for 10 minutes. Dissolve corn starch in a bit of water and add. When pudding has thickened, turn off heat at once, remove vanilla bean and pour the pudding into individual cups or serving bowl and dust with ground cinammon. DO NOT REFRIGERATE BEFORE SERVING.
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