Friday, March 20, 2009

Arroz Con Pollo - as promised :)

So my recipe is probably nowhere near as good as Bobby Flays and definitely not as good as Jorge Ayala, but its simple and easy and tastes good to me! :)

What You Need:
- 3 cups of Goya’s Canilla extra long grain white rice.
- chicken pieces (my mom likes to throw all the pieces of a chicken in there - legs, thighs, etc. but personally, i love this dish best with only chicken breast pieces. so try the breast of a 3 lb chicken - cut into pieces, for starters)
- 2 tablespoons of Goya Corn Oil
- 1 packet of Goya Sazon
- 1 8oz can of Goya Tomato Sauce
- 2 tablespoons of Goya Adobo
- 3 tablespoons of Goya Sofrito

What To Do:
- Rinse the rice clean at least three times. NOTE: you don't want any starch from the rice in this dish. it will be way to sticky.
- Season your chicken pieces with the adobo, sazon - and if you have any, a little bit of garlic powder.
- NOTE: try to season the chicken at least 15 minutes before you start cooking. you want the seasoning to really saturate the meat.
- Heat the oil in a 8 quart rice pot over medium heat.
- Add the sofrito and saute for about 2 minutes.
- Add the tomato sauce and stir. Saute for about 2 minutes.
- Add the chicken pieces and 2 cups of water.
- Turn the heat to medium-low, cover and cook for 15 minutes.
- Add the rice and more water to cover everything in the pot. Stir. Cover and allow to cook for 30 more minutes.
- Stir one last time.
- Cover once again and cook for another 10 minutes.

Enjoy this one pot dish!!!!

Total Prep Time: 10 minutes
Total Cook Time: 55-60 minutes

Thursday, March 19, 2009

La Fonda Boricua - A Great Recipe on the FoodNetwork

Recently I was channel surfing and happened to stop on the Food Network to catch Throwdown with Bobby Flay. For those of you who don't know, its basically a show where Bobby Flay will challenge someone who is particularly skilled at a particular recipe. He'll challenge them by creating the same recipe and judges get to pick out which dish came out best.

In this particular episode, Bobby Flay challenged Jorge Ayala - head cook at La Fonda Boricua in New York City. Of course, Bobby loses (because you can't challenge a Puerto Rican at Arroz con Pollo!) but everyone has a good time.

La Fonda Boricua is a fantastic restaurant with AMAZING food! And I encourage everyone who's in the New York area to give a shot.

Tomorrow I'll be throwing down my own recipe for Arroz con Pollo - so check it out!

Wednesday, March 18, 2009

Piñon or Beef/Plaintain Casserole

The first time I had this dish was at a friend's house - and I have to tell you that I practically ate the entire dish by myself! The combination of sweet and savory will make your mouth explode with delicious-y goodness! Try it out!

What You Need:
- 1 pound of ground beef
- 2 cloves of garlic, peeled
- 1/2 teaspoon of dried oregano
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of Goya Olive Oil
- 1/2 teaspoon of White Vinegar
- 2 eggs, lightly beaten
- 3 Yellow Plantains (see picture in previous blog)

What To Do:
- Preheat your oven to 350 degrees
- In a small bowl, using a fork, crush together the garlic, oregano, salt and pepper. Once crushed, mix in the oil and vinegar.
- Add the ground beef to the seasoning mixture.
- In a frying pan, fry up the ground beef until thoroughly cooked and brown. Set it aside for now.

- Peel the plantains and slice (at an angle) into 1/2 inch slices.
- In a frying pan, over medium heat with a bit of olive oil, fry the plantain slices until golden on each side. (about 5 minutes per side)
- Grease a casserole pan.
- Place a layer of plantains on the bottom of the pan.
- Top with a layer of ground beef.
- Continue this layering until all the food has been used.
- Pour the eggs over all layers.
- Bake uncovered for 1 hour.


Total Prep Time: 10 minutes
Total Cook Time: 1 1/2 hours.

Tuesday, March 17, 2009

An Odd Tradition...

So because this tradition still boggles my mind, I thought I'd put it out there for the rest of the world to know about and discuss...

Ever since I was little, my mom & dad (and just about every adult I knew) would put cheese in their coffee!! I kid you not!
If my dad sent us to the store to buy breakfast, he would always say, "don't forget the queso de papa!". Check out this picture I found:

Of course, there are different brand names, but queso de papa is actually a cheese common in the Caribbean that is similar to a Colby cheese. I also thought it was plain old American cheese!

So we'd buy this cheese for our parents, and they'd cube it up and drop 2 or 3 cubes right into their hot cup of coffee. I still don't get it! I guess cheesy coffee is the way to go, but for me, I'll just stick to milk & sugar.

Sunday, March 15, 2009

Along those Seasonal Lines...

So after writing about Spring, I decided to kick my summer plans into high gear! In my family, you have no choice - they don't know how to plan anything! And so, I've decided that I'm going to keep up the Perez family tradition of heading to Coney Island on the 4th of July. Heads up though - if you're going to do the same, make sure you get there insanely early!

Following my thought path...thinking of the beach, made me think of all the Hispanics you usually see at Coney Island on the 4th, and I wanted to point out a few things you might notice while there:

1) The party starts on the train to the beach, lol. I once wrote an entire paper in college about the antics aboard the D train to Coney Island. The loud stereos, the kids jumping all over poles, and the amazing scents of Latin food everywhere!

2) Don't be afraid of the loud music! I don't know why, but Hispanics (especially my family) have the weirdest tendency to make the entire world know about our music tastes! We will not only blast the music loud enough for us to hear, but loud enough for practically the entire beach to enjoy. But don't be afraid - usually the loudest music leads to the most fun!

3) We bring everything but the kitchen sink. No seriously, if we could, we'd probably bring the sink too! I don't know about most of you, but I grew up in a family of 7 going on 17 when you added all the cousins, aunts/uncles, etc... So when we went to the beach there was no possible way our parents would spend a ton of money on Nathan's Hotdogs! So don't be surprised if you see a Hispanic mom pull an entire pot of rice out of her cooler at the beach. We cook, we eat, we enjoy all the comforts of home right at the beach!

4) We take up a LLAARRGGE area! Instead of bringing towels to the beach, as most people would, Hispanics take up larger sections of the beach by bringing bedsheets. I'm not kidding here! My mom would pack up at least 5 bedsheets and spread them all around. It was just like being at home!

5) Last but not least, the hard boiled eggs. I have no clue how this started or why it even goes on, but most of the Hispanics I know actually bring a tupperware full of hardboiled eggs to the beach with them! My father used to actually go so far as to bring the entire container of salt with him just to have it on his eggs. It's weird but its actually extremely delicious - give it a try one day!

So I hope I haven't scared you away from Coney Island anytime soon. Maybe if you go on the 4th, you'll see me and my crazy family there! We'll be the ones with the hard boiled eggs!


Saturday, March 14, 2009

Spring is Coming - BBQ Time!!!

So anyone who knows me will definitely tell you that I am a SPRING girl. I was born in this Spring, love Spring weather, and usually all good things happen to me in the Spring - its just the way it is. But one of my absolute favorite things to do once that thermometer goes above 60 is a BBQ. So I thought I'd just give you a few tips on spicing up your next BBQ on that beautiful Spring day!

1) Never ever forget the Adobo! This is a must have! And its actually always funny to me that alongside all the millions of things a Hispanic host has to remember for a BBQ, they never forget the adobo. Basically sprinkle it on both sides of your burger right before grilling and you will keep coming back for more!

2) Sangria is a must! I've posted a great recipe for Sangria on this blog that you should definitely check out. It's just a great drink for everyone to relax a little and still cool down.
NOTE: If you have kids coming to the BBQ, still make the sangria, but without any liquor. Use lots of free fruit that the kids will LOVE eating right out of the bowl!

3) LOCATION, LOCATION, LOCATION! There is absolutely nothing worse than getting ready to have a great BBQ in the city, and realizing that there's nowhere to set it up. Yes, there are some parks that are great, but they get so crowded so fast that its nearly impossible to snag a grill or a table. So take my advice: grab whichever of your friends has a car and head up to Franklin D. Roosevelt State Park. It's only about an hour from the city and is totally worth it! If you get there early enough, there are plenty of tables to go around, and the seclusion is fantastic for all kinds of parties!

4) And last but not least - make it a FEAST! Don't be afraid to bring foods that aren't traditionally at a BBQ (rice and beans, anyone?). Your hosts or your guests will love the fact that there are so many options besides whats on the grill.

I LOVE THE SPRING! I hope that you all do too!

Friday, March 13, 2009

Birthday Madness! :)

So it appears as if I forgot to put up a blog post yesterday - but I have a perfectly good excuse! Yesterday was my mother's and two of my brother's birthdays - Happy Birthday to Them!!

Yes, on March 12, 1984, my poor mom gave birth to two of my brothers ("the twins") on her own birthday. :( Ever since then, she's had to endure sharing her special day with two others, and most of those days ended with a birthday cake for all three of them to share.

But thinking about cakes made me want to point out to you the BEST bakery in NYC - Valencia Bakery!

Ever since I was a little girl, every single occasion that required a cake in our household came from Valencia. Their cakes are so delicious and perfect and made however you'd like it.

Valencia only has around 3 or 4 locations in NYC, and yet they never go out of business - and let me tell you why. If you ever ask any Hispanic were they get their cakes from, I can guarantee you they will all say Valencia. It's amazing what such a small company can produce!

Anyways, I'd like to post up a few of the cakes we've gotten from Valencia recently just so you can see how delicious they look, and try the bakery out for yourself!

Wednesday, March 11, 2009

Bacalaitos aka Codfish Fritters!

In my house, we were strictly a family stewed-Bacalao eaters. But my husband's family loved to have their Bacalao fried! Bacalaitos will actually be easier to feed to your children cause they'll never know its fish within the batter!

What You Need:
- 1/2 pound of Goya Bacalao.
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of Pepper
- 1 teaspoon of Garlic Powder
- 3 tablespoons of Achiote Oil (NOTE: achiote oil has quite a process if you try to make it at home. I've yet to see it on my supermarket shelves, but you might have better luck. It's used in this recipe mainly to add a yellow color to the batter, but it's okay if you must do without)
- Goya Corn or Vegetable Oil
- Water

What To Do:
- Rinse the visible salt off of the bacalao.
- Place the Bacalao into a 8 quart pot. Cover with water.
- Allow the water to come to a rolling boil (really really boiling)
- Strain the water from the bacalao. Replace with fresh water.
- Allow that water to come to another rolling boil. (This process allows all of the salt to be removed from the fish).
- Once cooked, use a fork to finely flake the fish.
- Combine all the dry ingredients (flour, baking powder, pepper and garlic powder) in a small bowl.
- Add 1 cup of water to the seasoned flour to make your batter.
- (At this point, you'd add the achiote oil and stir until the color is distributed evenly)
- Add the bacalao to the batter.
- In a frying pan, over medium, add the oil. Make it about 1/4 of an inch deep. When the oil becomes extremely hot (375 degrees), lower the heat.
- Drop 1/8 cup of the batter into the frying pan. It will spread out and look like small silver-dollar pancakes.
- After a 2-3 minutes on each side, remove the Bacalaito, drain on paper towel. Sprinkle with salt and


Total Prep Time: 20-25 minutes
Total Cook Time: 5-6 minutes per fritter.

Tuesday, March 10, 2009

Bacalao aka Stewed Codfish

I find it appropriate after Pollo Guisado, to tell you about another Stew recipe that my family adores. Stewed Codfish or Bacalao is a Puerto Rican treat! I've actually seen my 20 year old sister beg my mom to make this for her because it is just that good!

What You Need:
- 2 bag of Goya Bacalao. (usually weighs around 3lbs. And can be found in the Meat/Fish section of your grocery store - frozen. Make sure it states "without bones" or "Sin espinas")
- Goya Olive Oil
- 1 medium Spanish onion, sliced into rings
- 1 tablespoon of Goya Sofrito
- 2 packets of Goya Sazon
- 2 cans of Goya Tomato Sauce
- 4 medium potatoes, peeled and cut into cubes.

What To Do:
- Rinse the visible salt off of the bacalao.
- Place the Bacalao into a 8 quart pot. Cover with water.
- Allow the water to come to a rolling boil (really really boiling)
- Strain the water from the bacalao. Replace with fresh water.
- Allow that water to come to another rolling boil. (This process allows all of the salt to be removed from the fish).
- In a frying pan, over medium heat, coat the bottom of the pan with oil.
- Fry the onions until soft & transparent. Usually takes about 10 minutes.
- Add the bacalao to the frying pan.
- Add the sofrito, and Sazon. Stir.
- Add the 2 cans of tomato sauce.
- Lower the heat, and simmer - covered - for 20 minutes.
- NOTE: While all of this was cooking, you should boil the potatoes in a separate pot until fork tender. For the last 10 minutes of cooking time, add the potatoes to simmer with the fish.


Total Prep Time: 20 minutes (boiling the codfish and potatoes)
Total Cook Time: 25-30 minutes.

Monday, March 9, 2009

Pollo Guisado or Stewed Chicken - Yum!!

One of the reasons this recipe is so great, is because it is so versatile! You can use any chicken you have on hand for this. My mom used to buy chicken parts already cut up - thighs, legs, etc. My husband's mom would buy a whole chicken and cut up the parts she didn't need for meals the rest of the week. Use whatever you have, and enjoy! You can eat this chicken as is, but I suggest placing it over white rice. Delicious!

What You Need:
- About 2 pounds of chicken parts
- 1 packet of Goya Sazon
- 1 8oz can of Goya Tomato Sauce
- 2 tablespoons of Goya Adobo
- 3 tablespoons of Goya Sofrito
- 4 medium potatoes, peeled and quarted
- Water

NOTE: So far, this is all the ingredients I would use for my Pollo Guisado. However, you can also add green/red peppers, diced onion, minced garlic or a bay leaf - all for extra flavor.

What To Do:
- Rub the Sazon, and Adobo all over the chicken parts.
- Place the chicken in a large saucepan. Best if you use your rice pot.
- Cover the chicken entirely with water.
- Bring the water to a boil, than lower to medium.
- Cover the chicken and simmer for 25 minutes.
- Add Sofrito, Tomato Sauce, Potatoes (and anything else you've chosen) into the pot.
- Cover again, and cook for another 1/2 hour.
- Serve over rice, and


Total Prep Time: 5 minutes (depending if you cut the whole chicken yourself)
Total Cook Time: 55-60 minutes.

NOTE: This recipe is also great for busy moms with

Sunday, March 8, 2009

Sunday Breakfast

So this recipe is not really Latin, but boy is it delicious! As a child, this breakfast is what we would always call our "Sunday Breakfast". We still do to this day, actually. :)

Note: This isn't a breakfast for dieters! :)

What You Need:
- 1 Italian bread
- Butter
- 4 eggs
- 1 can of Spam

What To Do:
- Split your Italian bread in half. You actually want half of the bread per person!
- Cut each piece lengthwise and butter both sides.
- Slice the Spam into slices that are about 1/4 inch thick.
- Fry the Spam until brown and a bit crispy on both sides.
- While the Spam is frying, in a separate pan, fry your eggs.

NOTE: Technically, you can have your eggs however you'd like (omelet, scrambled, etc), but this dish works best with sunny side up eggs.

- Place the eggs and Spam into your Italian bread - creating a breakfast sandwich.

NOTE: The reason you want sunny side up eggs is because once the yolk breaks inside of your Italian bread, it will drip down onto your plate, giving you a sauce to dip your sandwich in. I know it sounds weird, but it is SOOOOO GOOD!!!

Serve while hot, and alongside coffee or orange juice.


P.S. - If you're like me and absolutely LLOOVVEE Spam, check out my friend's website:

Saturday, March 7, 2009

Adults Only - Yummy Cocktail Drinks!

Every once in a while, we all need to get away from the kids, right? Whenever you decide to throw an adults-only night, try some of these Puerto Rican cocktails! Enjoy!!

*Casa Blanca
- 1/4 cup of coconut rum
- 1/8 cup of lime juice
- 1/4 cup of pineapple juice
- 1/4 cup of Triple Sec

Mixed with ice, and shake well.

- 1/8 cup of dark rum
- 1/2 oz of brandy
- 1/4 cup of orange juice
- 1/8 cup of lemon juice

Mix with ice, and shake well.

*Pina Colada
- 1/8 cup of cream of coconut
- 1/4 cup of pineapple juice
- 1/4 cup of rum

With cracked ice, mix together in a blender for about 20 seconds.

Friday, March 6, 2009

Easy as Pie - Flan!

So I've yet to meet anyone who's never tried Flan before. But if that's you - then you absolutely need to try this recipe! Flan is just one of those desserts that are so light, fluffy, sweet and makes you want so much more! You will love this, I promise!

What You Need:
- 1 cup sugar
- 8 large eggs
- 2 cans (14 oz each) of sweetened, condensed milk
- 1 teaspoon of vanilla extract
- 2 cans (12 oz each) of evaporated milk
- Cinnamon
- A tall, round baking dish.
- Another baking dish - large enough to fit your round one into.

What To Do:
- The hardest part of this entire recipe is going to be caramelizing the sugar, because you definitely don't want it to burn!
- Start out by placing the cup of sugar in a saucepan over low heat.
- Stirring often, the sugar will slowly start to turn into a caramelized syrup. Once all of the sugar has been dissolved into syrup, take it off the heat and place in a tall, round baking dish. This sauce will end up being the top of your flan.

- Mix the sugar, eggs (beaten), condensed milk, evaporated milk, vanilla and cinnamon into a bowl.
- Once everything is incorporated, pour the batter into the round baking dish, over the caramelized syrup.
- Preheat your oven to 350 degrees.
- Place your round baking dish into your larger baking dish.
- Add enough water in the larger baking dish to basically come halfway up the length of your round baking dish.
- Bake for 1 hour.
- Allow to cool.

- To remove the Flan:
- After the flan has sufficiently cooled, place the bottom of the baking dish
in a tub of hot water. You just want to have enough heat to re-caramelize the
syrup. If not, it will stick to the bottom of your baking dish.
- Place a plate over the flan, and flip the entire baking dish upside down. The
flan SHOULD pop out easily. I'm sorry if it sticks a bit and comes out
uneven. Trust me, no matter how it looks, it will be delicious!!


Thursday, March 5, 2009

All About Pasteles

Let me tell you honestly, that I have never made a pastele in my entire life. Nor would I ever want to - simply because it is insanely time consuming. I will never forget, as a little girl, watching all the women in my family sit in the kitchen making pasteles from scratch. Each would have their own job, and they could easily be in that kitchen for hours!

But the reason I'd like to blog about pasteles is because they are delicious and definitely worth buying! :) In my family, we usually eat them on special occasions, with some ketchup on top. But you can try them whenever you'd like.

Here are some of the main ingredients used to make a pastele: pork meat, ham pieces, spanish olives, capers, tomato sauce, roasted peppers and chick peas. Cooking these together will end up giving you the filling.

To create the outside, you'd then need green bananas, yautia (a root vegetable, very starchy), potatoes, and achiote (a sauce made from the juice of annato seeds).

Once everything is prepared, you'd wrap it all up in a plantain leaf - I told you this was complicated! Then it is either boiled to be cooked, or frozen and saved for future use.

As complicated as all of this sounds and as weird as they look, I want to reassure everyone that pasteles are amazingly delicious and definitely worth trying.


Wednesday, March 4, 2009

Arroz con Gandules - Rice with Pigeon Peas

Okay, okay. So pigeon peas is not exactly the most appetizing thing you've ever heard. But trust me, these are so delicious! Actually, they're the only kind of beans i'll eat on a frequent basis. And they're so small that I'm sure your kids won't even realize they're eating something good for them!

This recipe is extremely similar to that of Arroz con Salchichas - and that's because you do almost the exact same things. But I wanted to post it separately anyway - in case someone wanted to print or try out one and not the other.

What You Need:
- 3 cups of Goya’s Canilla extra long grain white rice.
- 2 tablespoons of Goya Corn Oil
- 1 can of Goya Canned Pigeon Peas
- 1 packet of Goya Sazon
- 1 8oz can of Goya Tomato Sauce
- 2 tablespoons of Goya Adobo
- 3 tablespoons of Goya Sofrito
- 4 ¼ cups of water.

What to Do:
- Place your rice pot on medium heat.
- Rinse your white rice with regular tap water until the water comes out clear.
- Place the oil into the pot, making sure to coat the bottom of the pot evenly.
- Add the Sofrito and let that heat up for a few minutes.
- Drain the water from the can of Gandules. Add to the pot.
- Add the Adobo, Sazon, Tomato Sauce and let simmer for 5-10 minutes.
- Place the rice into the pot and stir. Make sure to coat all of the rice in the seasonings. Turn the heat up as high as it can go.
- Add the water into the pot, and stir.
- Wait for nearly all of the water to evaporate. (Usually takes about 10-15 minutes). When this happens, stir the rice one more time.
- Cover the pot and turn the heat to as low as it can go.
- After 15 minutes, stir the rice – be very careful not to grab all the way from the bottom of the pot. Re-cover.
- After another 15 minutes, your rice will be yellow, fluffy and ready to serve.


Total Prep Time: 0-5 minutes
Total Cook Time: 40-45 minutes

Tuesday, March 3, 2009

Dessert Time! Rice Pudding!

Rice Pudding is such a great treat for kids! It's different and it's healthier than most other desserts out there. Some people like to serve it at room temperature, but I personally love it right out of the fridge.

What You Need:
- 1/3 cup of Goya’s Canilla extra long grain white rice.
- 2 cups of whole milk
- 1/2 teaspoon of salt
- 1 egg
- 1/3 cup of raisins (your favorite brand - the raisins really MAKE this dish)
- 1/4 cup of brown sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon

What To Do:
- In a medium saucepan, over high heat, mix together the milk, rice and salt.
- Bring to a boil.
- Once boiling, reduce the heat to low and let simmer until the rice is tender. (This should take about 20 minutes)

NOTE: You need to stir constantly so that you don't end up with half of your rice stuck to the bottom of the pot!

- In a small bowl, mix together the egg and brown sugar.
- Using a tablespoon at a time, mix 1/2 cup of the the rice into the egg/sugar mixture. This will slowly increase the temperature of the egg without cooking it.
- Once done, add the egg/sugar/rice mixture back into the pot with the rest of the rice and stir.
- Keep the heat on low until thickened. About 10 minutes.
- Stir in the vanilla.
- Turn off the heat and stir in the raisins and sprinkle with cinnamon.


Total Prep Time: 0-5 minutes
Total Cook Time: 30-35 minutes

Monday, March 2, 2009

Puerto Rican Pot Roast aka Carne Mechada

Carne Mechada is one of those comfort dishes that go great with almost any side - but especially with rice or a hearty vegetable, like broccoli! :) It's a family favorite, and although it can take a little bit of time, I hope you give it a try!

What You Need:
- 3lbs of pot roast meat, or boneless chuck
- 2 cloves of garlic (minced)
- 1 teaspoon of White Wine Vinegar
- 1 tablespoon of Goya Adobo
- 1 packet of Goya Sazon
- 1 medium spanish onion (peeled and sliced into rings)
- 6 small potatoes (peel, washed and quartered)
- 1/2 cup of Goya Olive Oil
- 1 8oz can of Goya Tomato Sauce
- Vegetable Oil
- 1/2 cup of water

What To Do:
- Rinse the meat.
- Using the garlic, adobo, sazon, vinegar and oil, mix together to create a paste.
- Next, you want to take a sharp knife and make piercing holes all around the meat. Just large enough to get the tip of your finger into.
- Take the paste and place it in all of the holes you have made. If you have any leftover, just rub it all over the outside.
- Let the meat stand for at least 10 minutes, or up to 24 hours (refrigerated) if you want to prepare this ahead of time.
- In a large stock pot, add the vegetable oil. Over high heat, you want to fry each side of the pot roast in order to brown the skin. (About 2 minutes on each side)
- Next, add the onion slices, water and tomato sauce.
- Bring this to a boil. Reduce the heat to low. Cover and simmer for 1 hour.
- Next, add the potato pieces, and another 1/2 cup of water.
- Cook this for another 20 minutes, covered.


Total Prep Time: 20 minutes
Total Cook Time: 1 1/2 hours.

Sunday, March 1, 2009

Great For Children!'s kinda like oatmeal :)

This recipe comes from my mother-in-law and is even one of the few things my picky-eating-son enjoys! Hopefully you're kids will love it as well! This recipe is for 1 bowl.

What You Need:
- 2 1/2 tablespoons of Cornstarch
- 2 cups of whole milk
- 2 teaspoons of sugar
- 1/2 teaspoon of Cinnamon

What To Do:
- In a small saucepan (over NO heat), whisk the milk and cornstarch until there are no lumps.
- Turn the stove on to medium-low heat.
- Add the sugar
- Continue to stir until the crema thickens up. This will probably take about 10-15 minutes. You want it to be the consistency of pudding.
- Pour into the bowl and sprinkle with the cinammon.


Total Prep Time: 0 minutes
Total Cook Time: 15 minutes