mexican vanilla pudding

How To Make mexican vanilla pudding

• Step 1
  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.
• Step 2
  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.
• Step 3
  Remove from the heat and stir in the vanilla paste/extract (and the tequila or rum, if using.) Transfer to a bowl.
• Step 4
  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).
• Step 5
  Spoon into small dessert bowls and serve cold. Garnish with the sliced almonds and freshly grated nutmeg.
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