Linda Creamy Chacá

We close the Holy Week dessert series with chacá. Creamy, with Linda Sweet Corn, cinnamon and cloves. Serve hot or warm.

Ingredients

• 2 cups Linda Sweet Corn
• 3 cups milk
• 1 cup evaporated milk
• ½ cup condensed milk
• ½ cup sugar, to taste
• 1 cinnamon stick
• 2 cloves
• A pinch of nutmeg
• ½ cup raisins (optional)
• A pinch of salt
• Ground cinnamon to serve

Preparation

1. Put Linda Sweet Corn, milk and evaporated milk in a pot.
2. Add cinnamon, cloves and a pinch of salt.
3. Cook over medium heat until the corn is soft and the mix thickens.
4. Stir in condensed milk, sugar and nutmeg.
5. Add the raisins and cook a few more minutes.
6. Serve hot or warm with ground cinnamon.