Blackberry Custard
Ingredients
18 ounces of blackberry Andean Traditions
7 ounces of Akenton sugar
Cinnamon Andean Traditions to taste
A cup of Universal cornstarch
Four cups of milk
JP products in this recipe
Preparation
For the Custard: In a large pot put three cups of milk with the Andean Traditions cinnamon to taste until it boils.
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With the cup of milk left over dissolve the cornstarch and a cup of sugar.
Add the mixture to the milk and let it cook for another 10 minutes while stirring with a wooden spoon.
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Serve in a refractory and let cool.
This typical dessert must be allowed to cool to enjoy it.
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For the blackberry candy: In a large pot over low heat put the Andean Tradition blackberries and Akenton sugar and let cook 20 minutes.
Stir constantly and when a consistent and smooth mixture is obtained, let cool.
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Serve along with the delicious Custard and enjoy!
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