Paraguayan Milk Cream with Cornstarch

Name: Paraguayan Milk Cream with Cornstarch
Ingredients: 1000 ml milk; 1 orange (peel only); 5 tablespoons cornstarch; 5 tablespoons sugar; 1 teaspoon vanilla extract; 2 tablespoons brown sugar; 1/2 teaspoon ground cinnamon

Dessert - Paraguayan Milk Cream with Cornstarch by Roberta I. - Recipia

This Paraguayan milk cream with cornstarch starts with milk flavored with orange peel and vanilla, then thickened with cornstarch, no eggs. The cream comes out fairly thick, with an orange taste, and is eaten cold, from a glass. For the milk I only look at the fat, I take whole milk, not skimmed. Prep: 10 minutes. Cooking: 19 minutes. Rest: 135 minutes. Total time: 164 minutes. Servings: 6. About 170 kcal and 6 g protein per serving.

Ingredients

For the cream

1000 ml milk
1 orange (peel only)
5 tablespoons cornstarch
5 tablespoons sugar
1 teaspoon vanilla extract

For serving

2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Preparation

1. Heat 800 ml of milk with the orange peel, sugar and vanilla extract, over medium heat, about 8 minutes, until it boils. 2. When it reaches a boil, take it off the heat and leave the milk for 15 minutes. 3. Remove the orange peel and put the milk back on the heat, about 3 minutes, until it comes back close to a boil. 4. Dissolve the cornstarch well in the 200 ml of cold milk that is left. 5. Pour the mixture into the hot milk and stir constantly, over low heat, for 5 minutes, until it thickens. 6. Take it off the heat and stir from time to time, until it cools. 7. When the cream is lukewarm, pour it into glasses or bowls. 8. When it has cooled completely, put it in the fridge for 2 hours. 9. Before serving, sprinkle brown sugar on top, a thin layer, and caramelize it in the oven on the grill setting, or with a kitchen torch, for 3 minutes, until it melts and turns golden. 10. If you don't caramelize it, sprinkle 1/2 teaspoon of ground cinnamon on top.

Notes

Take the zest with a peeler, without the white part, which makes it bitter. If you don't have a peeler, a fine grater works, but take only the orange layer, carefully. Serve cold, with plain biscuits on the side. For those who don't tolerate lactose, use lactose-free milk, in the same amount. The cream contains milk, so it is not suitable for people with a milk allergy. Cornstarch does not contain gluten, so the cream also suits those who avoid gluten. If you make it the evening before, it is ready for dessert, and it keeps covered in the fridge for up to 3 days.