Tag Archives: puddings

Desserts and Sweets

Flan

A Mexican-style milk and egg custard with caramelized sugar similar to Creme Caramel.

  • 2-1/4 cups milk
  • 2 eggs
  • 1 cup sugar
  • 4 egg yolks
  • 1/2 t vanilla
  • pinch of salt

Combine milk, 1/2 cup sugar and vanilla. Bring to boil and cool 20 minutes.

Place remaining sugar in small pan. Over low heat, leave without stirring until sugar browns, then stir with a wooden spoon until melted and caramel colored. Pour quickly into a 1-quart ceramic mold and swirl to cover bottom.

Beat together the eggs, yolks and salt; beat in milk. Strain to remove foam.

Pour into mold. Tie buttered waxed paper and foil on top. Cover with lid. Pour boiling water in a steamer pan to just below rack. Cover steamer. Cook 1-1/4 hours.

Cool completely. Invert to serve so caramel is on top.

Desserts and Sweets

Old Fashioned Rice Pudding

This is not a quick, stove-top rice pudding. This is the real thing: the hours of slow cooking turn the rice into a delicious vanilla-flavored cream with crusty edges.

  • 4 cups milk
  • 2/3 cups sugar
  • 1/2 cup uncooked rice
  • 1/2 t salt
  • 1 t vanilla
  • 1/2 cup raisins

In oven-proof dish, mix the milk, sugar. rice, salt and vanilla. Bake, uncovered, for 3 hours at 300F, stirring three times during the first hour. After the first hour, stir in raisins and continue baking until done.

Easy vegan: Substitute almond milk for the regular milk and use raw sugar.

Desserts and Sweets

Maria Teresa’s Apple Pudding

María Teresa’s Very Special Apple Pudding from Chile

This recipe is so simple, has absolutely no flour in it (though it does have all that sugar in the sweetened condensed milk), and is scrumptious. It is one of those concoctions that you see one moment, and the next, it’s gone, it gets eaten so fast.

  • 2 lbs. of apples, peeled, cored, and halved
  • 1 can sweetened condensed milk
  • 1/2 cup pecans, coarsely chopped
  • 2 t baking powder
  • 4 egg yolks
  • 4 egg whites beaten stiff with 2 t sugar

 

In a blender or food processor, mix the milk, apples, egg yolks, and half the nuts. When well blended, add the baking powder. Stir in the rest of the nuts by hand (to avoid grinding smaller in the blender).

Turn into a buttered, oven-proof dish. Place in a 350 F oven for 15 to 20 minutes, or until set.

Meanwhile, make a meringue with the egg whites and sugar. Spread on top of the pudding and return to oven until meringue is golden.

This pudding is good chilled before serving (if it lasts that long).

Note from Maria Teresa, Oct. 21, 1982

Maria Teresa's Apple PuddingIn her note, Maria Teresa states that her Apple Pudding normally serves 8 unless Juan Esteban eats the whole thing first…

Desserts and Sweets

Bread Pudding

Old stale bread and breadcrumbs can be baked into something heavenly with ingredients that almost anyone has in the kitchen.  This simple dessert is popular all over the world and has hundreds of variations

Ingredients for Bread Pudding

  • 2 cups coarse dry bread crumbs
  • 1/4 cup butter
  • 1 quart hot milk
  • 1/2 cup sugar
  • 2 beaten eggs
  • 1/2 t salt
  • 1 t vanilla

Options: 1/2 cup coconut, nuts, raisins, dates

Preparation

Butter a baking dish. In it put the bread crumbs, butter, and hot milk. Mix and cool.

Add sugar, beaten eggs, salt, and vanilla. Stir well.

Add 1/2 cup of any of the suggested options, or devise some of your own.

Bake for 1 hour at 325 F. Serve with milk or sweet cream.


Desserts and Sweets

Chilean Corn Pudding

  • 10 cobs corn
  • 4 oz. butter
  • 2 cups milk
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 beaten egg whites
  • 1/2 t salt
  • extra milk, sugar and butter

Grate cobs of corn. Place in frying pan with butter. Slowly add 1 cup milk. Cook 30 minutes, stirring. Remove from heat. Add sugar and egg yolks beaten with a little milk and salt.

Beat egg whites to soft peaks and fold into mixture. Place in individual molds, sprinkle with sugar and dot with butter. Brown in hot oven.