Description
A starch-thickened coconut custard demonstrating cornstarch gelatinization in dairy alternatives.
Technical
Cornstarch granules swell and absorb liquid at 60-70°C, forming a gel network upon cooling through hydrogen bonding between amylose molecules, while coconut milk's medium-chain triglycerides provide emulsion stability.
Culinary Significance
Provides dairy-free texture modification using tropical ingredients, achieving clean flavor release without egg proteins.
Science
Primary Reaction
Starch gelatinization
Parameters
Temperature
80°C optimal
70°C to 90°C range
Tembleque is typically cooked on low heat to prevent scorching.
Time
30 minutes
20 minutes – 40 minutes
Equipment
Medium saucepanHand mixerMolds