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
1/8 cup white vinegar
1/2 cup of milk
1/2 cup vanilla
1 tsp. vanilla
1 1/2 cups flour
2 tsp. de rum (Amaretto1/2)
2 tsp. Baking powder
2 egg yolks
1/2 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
1/2 cup of water
1/8 tsp. Cream of tartar;
1/8 tsp. Lemon juice
1/8 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
1/2 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
1/2 cup of water
2 sticks of cinnamon cracked
1 cup of evaporated milk
6 cup of milk
1/2 cup of raisins
1 teaspoon fresh nutmeg
1/2 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).
1/2 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 (http://home.austin.rr.com/ticopage/).




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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