Chongos

Ingredients

• 1 quart milk
• 2 egg yolks
• 2 junket (rennet) tablets
• 1 teaspoon vanilla extract
• 1 (1-inch) stick cinnamon, splintered
• 3/4 to 1 cup granulated sugar

Instructions

1. In a 2-quart saucepan, heat milk quickly to lukewarm.
2. While it warms, beat yolks in a blender or with a mixer.
3. Stir eggs into milk and add rennet dissolved in 1 tablespoon of water.
4. Stir in vanilla extract. Stir hard briefly.
5. Pour into a 10 x 8 x 3-inch pot which is about 8 to 10 inches in diameter. Let set without moving until firm.
6. Slice into squares.
7. Sprinkle sugar and cinnamon over it.
8. Place over low heat to barely simmer for 2 hours, or until curds have a slightly cheese-like consistency and syrup thickens.
9. Place into a serving dish.