INGREDIENTS

INSTRUCTIONS

Date: Sat, 20 Apr 96 08:41:36 PDT
From: eboyd@shentel.net
~Melanie Miguel MJNT73C I just made these and they are SO SWEET that I
think my lips are now permanently puckered! 1 quart whole milk, heated to a
temp of 110F. (I did this in a large fry-pan. Stir in 2 well-beaten egg
yolks. (Do this quickly) Dissolve 3 rennett tablets in 1 TBSP cold water -
this is a little difficult. I had to really smash them up. When dissolved,
add it to the milk mixture. Cover (I used a small towel) and leave it in a
warm spot for about 1 hour. When the mixture looks set, take a knife and
cut down the middle vertically and horizontally, and then cut through the
center of each triangle again. Put the mixture back on the stove on the
lowest setting. (I had to put the grid from the other side of my cooktop on
top of the other grid to get the temperature low enough. If it looks like
it's boiling, the temp is too high). When the pieces start to move apart
from each other (about 15 minutes later) you will need to add 1 pound
piloncillo or light brown sugar around the spaces in between each piece.
This takes a little time and patience. Let it cook for 2 more hours on this
low setting. When done, let it cool at room temperature. Then, roll the
pieces up, starting at the tip, and secure with a toothpick. Put the pieces
in another dish, and pour the syrup from the pot over the chongos. They
should be eaten at room temperature and can be stored for a few days in the
refrigerator, but cannot be frozen. This is the perfect dish for someone
craving "something sweet"!  P.S. Almost forgot - stick a few pieces of
cinnamon around with the brown sugar.
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