chongos

Directions

1. 1

   Chongos 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 gra

2. 2

   While it warms, beat yolks in a blender or with a mixer

3. 3

   Stir eggs into milk and add rennet dissolved in 1 tablespoon of water

4. 4

   Stir in vanilla extract

5. 5

   Stir hard briefly

6. 6

   Pour into a 10 x 8 x 3-inch pot which is about 8 to 10 inches in diameter

7. 7

   Let set without moving until firm

8. 8

   Slice into squares