When I think of Maizena, my mind wanders to childhood afternoons spent in my grandmother’s kitchen, the air thick with the scent of sweet cornstarch treats baking to perfection. It’s funny how something as simple as Maizena can transform a dish—elevate it from just a snack to an experience. Whether you’re crafting a luscious dessert or a savory delight, a sprinkle of this magic powder is all it takes to turn the ordinary into something unforgettable.
Steps
- Begin by placing a large heavy-bottomed pot on medium heat. Pour in 4 cups of whole milk, add 1/4 cup sugar, 1/2 teaspoon cinnamon, a pinch of nutmeg, a pinch of salt, and 1/2 teaspoon vanilla. Stir the mixture until all ingredients are well combined.
- In a separate bowl, mix 1 cup of heavy cream with 1/4 cup of cornstarch. Stir thoroughly until the cornstarch is completely dissolved and no lumps remain.
- Gradually whisk the cornstarch mixture into the milk mixture. Do this slowly to ensure a smooth blend without any lumps.
- Heat the mixture until it reaches a boil, continuously whisking. Continue to cook for 3 to 5 minutes or until the mixture thickens to a pudding-like consistency, coating the back of a wooden spoon.
- Serve the Maizena hot, garnished with a sprinkle of cinnamon on top. Enjoy your homemade breakfast pudding while it’s warm and fresh.
Ingredients
- 4 cups whole milk
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon, plus extra for serving
- 1 pinch ground nutmeg
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- 1/4 cup cornstarch
- 1 cup heavy cream
Nutritional Values
Calories: 1724kcal | Carbohydrates: 132g | Protein: 40g | Fat: 116g | Sodium: 476mg | Fiber: 1.2g
FAQ
- What is Maizena, and how is it traditionally served?
- Maizena is a Latin breakfast pudding made from milk and thickened with cornstarch, often flavored with vanilla and cinnamon. It is customarily enjoyed hot, although it can be eaten cold.
- Can I make Maizena with non-dairy milk or alternative ingredients?
- Yes, you can use plant-based milk like coconut, soy, or macadamia to maintain the creamy texture. For heavy cream, unsweetened coconut cream is a good alternative if you prefer non-dairy options.
- How should I store leftover Maizena, and can it be frozen?
- Store any leftover Maizena in an airtight container with a sheet of plastic or parchment directly on the surface to prevent a skin from forming. It will keep in the refrigerator for up to 5 days. Freezing is not advised.
- What can I use if I don’t have cornstarch for thickening Maizena?
- If cornstarch is unavailable, you can substitute it with double the amount of flour. However, the pudding’s texture may not be as smooth, and you’ll need to cook it longer to eliminate the raw flour taste.
- Are there any variations to the classic Maizena recipe?
- While the traditional flavors are vanilla and cinnamon, you can experiment with apple pie spice, pumpkin pie spice, or citrus zest. Adding chocolate syrup can also provide a unique twist to the classic recipe.
Tips
- For a richer and silkier Maizena, use whole milk or a high-fat plant-based milk like coconut, soy, or macadamia. This will help achieve the creamy texture the pudding is known for.
- If you don’t have heavy cream on hand, substitute it with a mixture of whole milk and a tablespoon of butter to maintain the pudding’s satiny finish. Unsweetened coconut cream is also a good dairy-free alternative.
- To prevent a skin from forming on stored Maizena, place a sheet of plastic wrap or parchment paper directly on the surface of the pudding before refrigerating.
- When reheating leftover Maizena, add a tablespoon of milk per cup of pudding to help loosen it, and warm it in the microwave in 30-second intervals until it’s steaming hot.
Equipment
- Heavy-bottomed pot – Essential for even heat distribution to prevent burning the pudding.
- Whisk – Necessary for mixing ingredients smoothly and ensuring no lumps in the pudding.
- Mixing bowl – Needed for mixing the cream and cornstarch.
- Wooden spoon – Useful for checking the consistency of the pudding.
