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Best Easy Nicuatole Recipe

Name: Best Easy Nicuatole Recipe
Total time: 50 min
Yield: 120 g
Ingredients: Masa harina 1 cup; Whole milk 3 cups; Water 1 cup; White sugar 0.75 cup; Ground cinnamon 2 tsp; Salt 0.25 tsp

A traditional Oaxacan corn-based dessert with a smooth, custard-like texture flavored with cinnamon. This beloved sweet treat captures the essence of Oaxacan confectionery traditions.

Cook 50 min Difficulty NORMAL 210 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

Masa harina 1 cup
Whole milk 3 cups
Water 1 cup
White sugar 0.75 cup

Seasonings/Sauce

Ground cinnamon 2 tsp
Salt 0.25 tsp

Nutrition summary

Carbohydrates 36 g 69%

Protein 3 g 6%

Fat 6 g 25%

Serving size 120g

Cooking steps

1

In a medium saucepan, combine the masa harina and water, whisking thoroughly to eliminate lumps and achieve a smooth consistency.
2

Gradually incorporate the milk into the masa mixture, stirring continuously over low heat to ensure the masa dissolves evenly.
3

Add the white sugar, ground cinnamon, and salt. Stir well to fully integrate the sugar and spices into the mixture.
4

Increase heat to medium, stirring constantly with a wooden spoon to prevent sticking. Continue cooking until the mixture thickens and begins to pull away from the sides of the pan (about 10–15 minutes).
5

Once thickened and glossy, pour the mixture into a lightly greased 8-inch square dish or individual ramekins. Smooth the surface, allow to cool to room temperature, then refrigerate for at least 1 hour before slicing and serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The foundation of Nicuatole is masa harina, a traditional corn flour that gives the dessert its signature smooth and custard-like texture. Milk and cinnamon also play major roles, but masa harina is what defines both flavor and structure.

Q. How should I control the heat when thickening Nicuatole?

Start by dissolving the masa on low heat, then use medium heat while stirring constantly as the mixture thickens. This prevents sticking or burning and ensures the pudding develops an even, smooth consistency.

Q. What's the best tip to ensure Nicuatole doesn't become lumpy or grainy?

Always whisk masa harina thoroughly in water before adding milk, and stir continuously throughout cooking, especially as the mixture thickens. This ensures a velvety finish and prevents stubborn lumps.

Q. How many calories are there per serving, and what's the main macronutrient in this dessert?

Each serving of Nicuatole provides approximately 210 kcal, with carbohydrates being the largest macronutrient contribution at around 36g per serving (about 69% of calories). Fat accounts for 25%, and protein 6%.

Best Easy Nicuatole Recipe

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