The Chodo

The “Chodo” is a traditional drink from Guadeloupe Archipelago which is especially served during Christening, Wedding or Communion with a moist cake called the “Pain doux”

pain doux
Pain doux
gateau a etage
“Pain doux” – “Gâteau à étage”

Ingredients

  • 170ml of sweetened condensed milk
  • 410 ml of water
  • 2 large egg yolks
  • A cinnamon stick
  • 10 pinches of ground nutmeg
  • Vanilla extract
  • Almond extract
  • Zest of a lime
  • In a big pan, put the water, the sweetened condensed milk and the spices except the almond extract(cinnamon, nutmeg, vanilla extract and the zest of the lime)
  • Turn the heat up to medium during 20 to 25 minutes. Don’t turn the heat way up because we don’t want to bring it to boil.
  • In a bowl, whisk together egg yolks with 2 tablespoons of water
  • Take 4 tablespoons from the milk mixture and mix them with the yolks
  • Put back this mixture to the sauce pan with the milk and stir constantly, keeping the heat to medium
  • Carry on stirring and after 15 minutes put the almond extract, the mixture will thick after 20 minutes
  • Turn the heat off but keep stirring during 3 minutes
  • Leave aside few minutes and taste it while it is warm

When doing a Chodo there are few things to keep in mind:

  • To avoid lumps, stirring is an important part when doing this recipe
  • Never turn the heat up because we don’t want to bring to boil the mixture
  • Do not keep it in the fridge over 24 hours

For those who do not like eggs, there is an alternative to this recipe which the yam chodo.

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