Nance Custard with coconut and fresh corn

 This is a recipe is from a Panamanian Cookbook called Cocina Panameña, available in bookstores and libraries in Panama, distributed by Distribuidora Lewis. Email distributor at : dlsa@lewiserv.com.  ************************************************************** My mother use to prepare this dessert because is nance time. I recommend you to try nance drink too. Vicente Guzmán Ingredients:     -15 corn on the cob -2 cups of warm water -1 tsp. salt -2 cups sugar -1 bottle of nance -Grated dry coconut -2 cups warm water -1 lb. fresh white pressed cheese

Preparation:

Remove corn kernels and put it the blender with 2 cups of warm water and mix well. Pass through a fine cheese cloth to obtain only de juice of the corn, do it several times with the same water in order to extract fully the taste of the corn. Do the same with the coconut and the rest of the warm water. Discard the nance water and extract the nance pulp from the bottle. Discard the seeds. Mix the sifted corn juice, coconut milk, and the nance pulp, add the salt, sugar, and mix well. Put in a pan over fire stirring once in a while with a wooden spoon until a fine, thick cream is formed. Put in cups and serve hot or cold with grated cheese on top.