MEXICAN VANILLA PUDDING
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.
Provided by C G
Categories Puddings
Time 20m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 3. Remove from the heat and stir in the vanilla paste/extract (and the tequila or rum, if using.) Transfer to a bowl.
- 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).
- 5. Spoon into small dessert bowls and serve cold. Garnish with the sliced almonds and freshly grated nutmeg.
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Dionne Shaw1
[email protected]This pudding was a great way to use up some leftover milk. It was easy to make and very tasty.
Smritii Sirmal
[email protected]This is the best vanilla pudding I've ever had! I'll definitely be making it again and again.
Joshua Boiro
[email protected]I'm not a big fan of Mexican vanilla, but this pudding was still really good. The texture was perfect and it wasn't too sweet.
Bree Charles
[email protected]This pudding was a bit bland. I think I'll add some more spices next time.
Kamrujaman Rabbi
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Makayla
[email protected]This pudding is a great make-ahead dessert. I made it the night before and it was perfect for our party the next day.
jill valentine
[email protected]Not a fan of the texture. It was a bit too thick for my liking.
Stacie Kozak
[email protected]This pudding was a bit too sweet for my taste, but my kids loved it.
Basant Sunar
[email protected]Easy to make and delicious! I used low-fat milk and it turned out great.
nakita heron
[email protected]Loved the rich flavor of this pudding! The vanilla and cinnamon perfectly complimented each other.
R H
[email protected]This Mexican vanilla pudding was a hit at my dinner party! It was creamy, flavorful, and disappeared quickly. I will definitely be making this again.