Mexican Vanilla Pudding
3 1/2 Tbsparrowroot powder (which replaced cornstarch)
3 cmilk (whole milk for best results and flavor)
1 tspvanilla paste or vanilla extract
1 Tbsptequila anejo or rum (optional)
2-3 Tbspsliced almonds
·freshly grated nutmeg
How to Make Mexican Vanilla Pudding
- Note: I used a teflon sauce pan to prepare this recipe.
In a heavy medium nonreactive saucepan, mix the sugar with the arrowroot and salt. Whisk together the milk and eggs then stir into the sugar mixture until incorporated.
- Heat until hot but *not* boiling over medium-low heat, whisking constantly, and cook until thickened, about 6 to 8 minutes. Reduce heat if necessary.
- Remove from the heat and stir in the vanilla paste/extract (and the tequila or rum, if using.) Transfer to a bowl.
- Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top. Refrigerate until cold, at least 2 hours. Note: this pudding will have a creamy soft consistency and won't set up as firmly as its commercial counterpart (boxed instant pudding).
- Spoon into small dessert bowls and serve cold. Garnish with the sliced almonds and freshly grated nutmeg.