Tembleque Facts
Just mentioning this dessert naturally makes people think of Christmas traditions; its presence on Puerto Rican tables during the holidays is completely ensured. The best part is that you can find it in restaurants, cafes, and other similar establishments, or choose to make it at home.
Its flavor, smooth and creamy texture; sprinkled cinnamon and a touch of coconut make any Puerto Rican’s mouth water. Especially if you serve it with cranberries, chocolate, or other toppings.
Where does it come from?
This sweet dessert originates from Puerto Rico, but it is also enjoyed in other Latin American countries. In fact, many variations have emerged based on it, with different flavors including Nutella with strawberries; as well as orange, guava, and mango.
Regarding its name, it is said to come from the fact that when you place a spoon on top of it, it trembles. Other names for it include "Monja's Pudding" and "Coconut Delight."
Preparation Tips
One of the biggest mysteries about Tembleque is "how to keep it white?" Many will say this depends on the amount of cornstarch used; if more than necessary is added, it tends to turn yellow. Also, a light vanilla is recommended so it doesn't darken the mixture.
Regarding the second common question: "how to prevent lumps?" Experts advise adding the cornstarch when the milk is warm or at least not too hot, while constantly stirring with a whisk.
