Mexican Vanilla Pudding



From with small changes most notably direction deciphering. I hope to sometime in the near future try this recipe substituting coconut milk for the cow's milk.


★★★★★ 3 votes

about 6-8 small servings
10 Min
10 Min
Stove Top


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3/4 c
3 1/2 Tbsp
arrowroot powder (which replaced cornstarch)
3 c
milk (whole milk for best results and flavor)
1 tsp
vanilla paste or vanilla extract
1 Tbsp
tequila anejo or rum (optional)


2-3 Tbsp
sliced almonds
freshly grated nutmeg

How to Make Mexican Vanilla Pudding


  • 1Note: 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.
  • 2Heat until hot but *not* boiling over medium-low heat, whisking constantly, and cook until thickened, about 6 to 8 minutes. Reduce heat if necessary.
  • 3Remove from the heat and stir in the vanilla paste/extract (and the tequila or rum, if using.) Transfer to a bowl.
  • 4Cover 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).
  • 5Spoon into small dessert bowls and serve cold. Garnish with the sliced almonds and freshly grated nutmeg.

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About Mexican Vanilla Pudding

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: Mexican
Other Tag: Quick & Easy

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