CHOCOLATE MAJA

Ingredients: HOT CHOCO

1 C heavy cream
150 g dark chocolate bars
1/4 C sugar
1/2 t vanilla
3 C CARNATION EVAP


Procedure:

1. In a saucepan, heat heavy cream to scalding until tiny bubbles form around edge of pan. 
2. Remove from heat and stir in chocolate pieces until melted and mixture is smooth. 
3. Add sugar and vanilla and stir until smooth. 
4. Pour in CARNATION EVAP. 
5. Return saucepan to stove and heat on medium until mixture is hot and steaming without boiling.
6. Set aside to cool. Do not refrigerate.

INGREDIENTS: Maja Blanca

3 1/2 C canned coconut milk (for Latik toppings)
3 ½ C canned coconut milk (for pudding)
3 1/2 C CARNATION EVAP
1 C sugar
1 C cornstarch
1 T lime peel

1/2 t salt

Procedure:

1. For Latik Toppings, in a deep non-stick frying pan, bring coconut milk to a boil then lower to medium heat. Continue stirring coconut milk until coconut oil starts coming out and it turns golden brown. 
2. Remove from heat immediately and pour into small bowl
3. For Pudding, grease a 9 x 13 pan, with coconut oil from latik, then set aside. 
4. In a large saucepan, combine coconut milk, 2 1/2 cups CARNATION EVAP, 1/2 cup sugar and lime peel.
5. Bring to a boil, remove lime peel and then simmer. 
6. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl. 
7. Add 1 cup CARNATION EVAP and mix thoroughly with our HOT CHOCO mixture. 
8. Pour into saucepan and stir constantly until the pudding starts to thicken. As soon as it starts to bubble, remove from heat and pour into prepared pan.

Source: My Mama Recipe