---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Ethnic
       Yield: 8 servings
            -Melanie Miguel MJNT73C
   I just made these and they are SO SWEET that I think
   my lips are now permanently puckered! 1 quart whole
   milk, heated to a temp of 110F. (I did this in a large
   fry-pan. Stir in 2 well-beaten egg yolks. (Do this
   quickly) Dissolve 3 rennett tablets in 1 TBSP cold
   water - this is a little difficult. I had to really
   smash them up. When dissolved, add it to the milk
   mixture. Cover (I used a small towel) and leave it in
   a warm spot for about 1 hour. When the mixture looks
   set, take a knife and cut down the middle vertically
   and horizontally, and then cut through the center of
   each triangle again. Put the mixture back on the stove
   on the lowest setting. (I had to put the grid from the
   other side of my cooktop on top of the other grid to
   get the temperature low enough. If it looks like it’s
   boiling, the temp is too high). When the pieces start
   to move apart from each other (about 15 minutes later)
   you will need to add 1 pound piloncillo or light brown
   sugar around the spaces in between each piece. This
   takes a little time and patience. Let it cook for 2
   more hours on this low setting. When done, let it cool
   at room temperature. Then, roll the pieces up,
   starting at the tip, and secure with a toothpick. Put
   the pieces in another dish, and pour the syrup from
   the pot over the chongos. They should be eaten at room
   temperature and can be stored for a few days in the
   refrigerator, but cannot be frozen. This is the
   perfect dish for someone craving “something sweet”!
   P.S. Almost forgot - stick a few pieces of cinnamon
   around with the brown sugar.