Quick and Easy Creamy Capirotada

Name: Quick and Easy Creamy Capirotada
Total time: 1800 s
Yield: Serves 6 to 8 servings
Ingredients: 3 bolillos (Mexican bread rolls); Coconut oil, as needed (extra virgin); 1 small handful of raisins; 1 small handful of peanuts; 1 small handful of walnuts; 3 piloncillo cones (about 12 ounces/340 grams total); 1/2 stick cinnamon; 4 whole cloves; 2 whole allspice berries; 1 can evaporated milk (12 fl oz/354 ml); 1/2 can sweetened condensed milk (about 7 oz/200 ml); 1 cup whole milk (240 ml); 1 1/2 tablespoons cornstarch (about 12 grams)

Esther Soto @cook_6501622

jalisco

For when you’re craving something sweet without the hassle—a quick and healthier (as much as possible) version. I find store-bought capirotada too greasy for my taste. Nothing beats homemade! No oven needed. This is a white capirotada.

Esther Soto @cook_6501622

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Ingredients

30 minutes

Serves 6 to 8 servings

3bolillos (Mexican bread rolls)
Coconut oil, as needed (extra virgin)
1small handful of raisins
1small handful of peanuts
1small handful of walnuts
For the milk mixture:
3piloncillo cones (about 12 ounces/340 grams total)
1/2 stickcinnamon
4whole cloves
2whole allspice berries
1 canevaporated milk (12 fl oz/354 ml)
1/2 cansweetened condensed milk (about 7 oz/200 ml)
1 cupwhole milk (240 ml)
1 1/2 tablespoonscornstarch (about 12 grams)

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Steps

30 minutes

1

Slice the bolillos, spread with coconut oil, and toast on a griddle or skillet. If you don’t have coconut oil, use butter or regular oil.
2

Repeat with all the bread slices. Meanwhile, in a pot, combine 1 cup water, piloncillo, cinnamon, cloves, and allspice. After 5 minutes, add the evaporated milk and sweetened condensed milk.
3

Dissolve the cornstarch in the whole milk and add to the pot. Cook for 10 minutes, stirring constantly.
4

In a baking dish, layer the toasted bread, pour some of the milk mixture (strain it), and sprinkle with walnuts, raisins, and peanuts. Repeat layers until all ingredients are used. Cover and let rest for 15 to 20 minutes. I don’t add all the milk at once because the bottom can get too soggy while the top stays dry.
5

When serving, pour plenty of the creamy milk mixture on top. The longer it sits, the better it tastes.