Mel's Chongos Zamoranos (Mexican Dessert)

---------- Recipe via Meal-Master (tm) v8.02

Title: MEL'S CHONGOS ZAMORANOS (MEXICAN DESSERT)
Categories: Desserts, Ethnic
Yield: 8 servings

-Melanie Miguel MJNT73C
UNFORMATED RECIPE

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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