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Chaca
MaÃz con Dulce
A traditional Dominican sweet corn pudding, often prepared during Lent and Easter. Chaca is made from cracked corn, simmered with milk, sugar, and spices like cinnamon and cloves, resulting in a creamy, comforting dessert.
ð§ ææ
- 1 lb Cracked corn
- 6 cups Water
- 3 cups Whole milk
- 1 cup Evaporated milk
- 2 cups Brown sugar
- 4 Cinnamon sticks
- 1 tsp Cloves
- 1 tbsp Vanilla extract
- 0.5 tsp Ground nutmeg(for garnish)
- 1 tsp Lime zest(optional)
ðšâð³ äœãæ¹
- 1
Soak the cracked corn in water overnight. Drain the corn and place it in a large saucepan. Add 6 cups of fresh water and simmer over medium-high heat until the corn is soft (about 45-60 minutes).
- 2
Once the corn is soft, add the cinnamon sticks and cloves. Slowly add the whole milk and evaporated milk, stirring constantly.
- 3
Stir in the brown sugar. Continue to simmer over medium heat, stirring often, until the mixture boils and thickens to your desired consistency. For a thicker chaca, simmer longer.
- 4
About three minutes before serving, stir in the vanilla extract. If using, add the lime zest now.
- 5
Serve warm, garnished with ground nutmeg.
ð¡ ããã®ã³ã
- âEnsure the corn is fully softened before adding the milk.
- âStir frequently to prevent sticking and ensure even cooking.
- âAdjust the sugar to your preference.
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- Some recipes add raisins for extra sweetness and texture.
- A pinch of salt can be added to balance the sweetness.