Sunday, November 26, 2006

Cuban Pudding

This Cuban dessert is one of the most popular. This Cuban version of pudding is made with egg, milk, and vanilla.
Serving Size: 6-8


4 cups whole milk
8 egg yolks
1 tspn vanilla extract
1 1/2 cup sugar
1/2 cup water
1/3 cup corn starch
1 cinnamon stick
1 lime rind
cinnamon (grounded)

In a medium saucepan, pour the milk and heat over medium high. Add the lime rind and cinnamon stick and bring to a boil. Reduce the heat and let simmer for a few minutes, stirring occasionally. Remove the cinnamon stick and lime rind and let cool. In a large bowl, mix the egg yolks. Add the sugar and mix well. Add the warmed milk, stirring the mixture in. Place the mixture into a saucepan and heat over high until it begins to bubble. Reduce the heat and continue to stir.

Use another bowl to mix the cornstarch with the water. Stir well, then add to mixture and stir until it thickens. Stir in 1 tspn of grounded cinnamon. Cook for a few more minutes. Remove from heat and add the vanilla extract. Pour into individual custard cups and let cool to room temperature. Sprinkle with grounded cinnamon on top, and cover and refrigerate for a few hours. Enjoy!

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