mexican vanilla pudding
(3 ratings)
From Dvo.com 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.
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(3 ratings)
yield
serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For mexican vanilla pudding
-
3/4 csugar
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3 1/2 Tbsparrowroot powder (which replaced cornstarch)
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pinchsalt
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2eggs
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3 cmilk (whole milk for best results and flavor)
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1 tspvanilla paste or vanilla extract
-
1 Tbsptequila anejo or rum (optional)
- GARNISHES:
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2-3 Tbspsliced almonds
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freshly grated nutmeg
How To Make mexican vanilla pudding
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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.
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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.
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3Remove from the heat and stir in the vanilla paste/extract (and the tequila or rum, if using.) Transfer to a bowl.
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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).
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5Spoon into small dessert bowls and serve cold. Garnish with the sliced almonds and freshly grated nutmeg.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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