MEXICAN CHOCOLATE BREAD PUDDING WITH KAHLUA CARAMEL SAUCE
Chocolate, Caramel and Kahlua -- need I say more? I have not tried this yet, but it is on my short list of recipes to try.
Provided by DailyInspiration
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Butter 12 ramekins or a large gratin dish. Dust with granulated sugar.
- Bread Pudding: Whisk the egg yolks in a bowl with the 1/2 cup sugar. Heat the milk and cream in a saucepan over medium heat until steamy but not boiling. Turn off the heat and add the chocolates, salt, vanilla, nutmeg, and Kahlua. Stir to mix. While whisking, pour over the egg yolks/sugar mixture. Gently fold in the bread cubes. Transfer the pudding mixture to ramekins (filled just up to the top) and put on a baking sheet, or use a gratin pan. Bake until nicely browned and set, about 30 minutes (for ramekins) and 45 minutes for gratin pan.
- Kahlua Caramel Sauce: Combine 1/2 cup sugar, 1/4 cup water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add 1 cup of cream and simmer. Add Kahlua.
- To serve: Ladle a layer of sauce onto each plate and unmold the ramekin and put the pudding on top of the sauce; or if in a gratin pan, place a large spoonful of bread pudding on top. Dust with powdered sugar and serve warm.
MEXICAN CHOCOLATE BREAD PUDDING
Provided by Marcela Valladolid
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Butter an 8 by 8 by 2-inch glass baking dish. Set aside.
- Place the bread cubes in the prepared baking dish. Bring the milk to a simmer in a large heavy saucepan. Remove from the heat. Add the chocolate and whisk until melted and smooth.
- Using an electric hand mixer, beat the sugar, eggs, and egg yolks in a medium bowl until blended. Gradually whisk the chocolate mixture into the egg mixture. Add the raisins and cinnamon. Pour the custard over the bread. Let the mixture stand for 1 hour (some custard will not be absorbed). Can be prepared and refrigerated for up to 2 hours ahead.
- Preheat the oven to 350 degrees F.
- Bake until just set and the center moves slightly when the dish is shaken, about 45 minutes. Dust with powdered sugar and serve warm or at room temperature.
MEXICAN CHOCOLATE TOFU PUDDING
Steps:
- In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put the sugar mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Nutrition Facts : Calories 293, Fat 16 grams, SaturatedFat 8 grams, Sodium 3 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 3 grams, Sugar 39 grams
MEXICAN CHOCOLATE-PUDDING-FILLED CUPCAKES
This delicious cupcake recipe is from the How Sweet It Is bakery in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.
- Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.
- Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator. Refrigerate cupcakes until chilled.
- Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.
- Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.
MEXICAN CHOCOLATE PUDDING
The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009
Provided by my3beachbabes
Categories Dessert
Time 1h50m
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
- 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
- 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
MEXICAN CHOCOLATE TOFU PUDDING
Make and share this Mexican Chocolate Tofu Pudding recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes.
- In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary).
- Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.
MEXICAN CHOCOLATE PUDDING
This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 15 cupcakes
Number Of Ingredients 10
Steps:
- Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
- Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.
MEXICAN CHOCOLATE PUDDING
Provided by Ruth Cousineau
Categories Chocolate Dessert Valentine's Day Kid-Friendly Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
MEXICAN HOT CHOCOLATE JELL-O PUDDING
Cinnamon and cayenne pepper put the Mexican hot chocolate flavor in these yummy pudding treats. Enjoy them now or refrigerate before serving.
Provided by My Food and Family
Categories Home
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together Chocolate JELL-O instant pudding, cinnamon, cayenne, and milk for two minutes.
- After five minutes the pudding will have set. Spoon into espresso mugs or small serving dishes and top with mallow bits.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEXICAN CHOCOLATE TOFU PUDDING
Categories Chocolate
Number Of Ingredients 11
Steps:
- 1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. 2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving. Yield: 4 to 6 servings.
MEXICAN CHOCOLATE TOFU PUDDING
Tofu is not solely the stuff of stir-fries. For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you have a real winner. And certainly no one I've fed it to had any inkling that it was dairy free. The texture of the pudding, which must be made with silken tofu, is almost unbelievably good. The brand of chocolate you buy is of utmost importance. Without mentioning names, let me just suggest that you use the highest quality chocolate - semisweet or bittersweet, please - you can lay your hands on. After all, it's the flavor of the chocolate, not of the tofu, that will dominate.
Provided by Mark Bittman
Categories quick, dessert
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 20 milligrams, Sugar 46 grams
MEXICAN CHOCOLATE TEQUILA BREAD PUDDING
Make and share this Mexican Chocolate Tequila Bread Pudding recipe from Food.com.
Provided by sage105
Categories Dessert
Time 2h30m
Yield 6 1 cup sevings, 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare bread pudding: Place sugar in a saucepan over medium-high heat and cook, stirring occasionally, until the sugar becomes a light golden color. Pour into a 9-inch square ceramic or glass baking dish and tilt the pan to evenly coat the bottom and sides with sugar. Set aside to cool. Line the pan with bread slices and drizzle butter evenly over the bread. Scatter pineapple and chocolate chips over top. In a mixing bowl, whisk together eggs, milk, tequila, Kahlua and vanilla extract. Pour mixture over the bread and let stand at room temperature for 30 minutes, or until the bread has fully absorbed the liquid.
- Heat oven to 350 degrees F. Set baking dish in a large roasting pan, filling with enough water to reach one inch up the sides of the dish. Bake until pudding is firm, about 50 minutes to an hour. Remove from oven and place on a cooling rack. Using a hand-held mixer, whip cream and sugar until stiff peaks form. Cover and refrigerate until ready to serve.
- To prepare sauce: Place milk in a saucepan over medium heat. Stir in baking soda and heat until almost boiling. Add one cup of sugar and stir until dissolved. Place remaining sugar in a skillet and melt slowly over low heat, stirring continuously until the sugar is amber colored. Slowly add caramelized sugar to milk mixture, stirring continuously with a whisk. In a small bowl, dissolve cornstarch in cold water, stirring until smooth. Gradually stir cornstarch mixture into milk mixture and cook over low heat at a slow boil until mixture thickens, about 30 minutes. Set aside to cool.
- To serve: When pudding has cooled 20 to 30 minutes and is still warm, cut into squares and place in shallow soup bowls. Spoon Cajeta sauce around squares and top with a dollop of whipped cream. Sift confectioners' sugar over each dessert.
- Servings: 6.
Nutrition Facts : Calories 999.9, Fat 37.4, SaturatedFat 21.9, Cholesterol 204.4, Sodium 441.8, Carbohydrate 150.2, Fiber 2.7, Sugar 113.3, Protein 16.3
FROZEN MEXICAN HOT CHOCOLATE PUDDING SHOTS
This was my first try at making pudding shots and they came out sooooo yummy! I used sugar-free ingredients when possible to keep the hangover factor to a minimum
Provided by Rachel Ratliff @raeOsunshine
Categories Puddings
Number Of Ingredients 7
Steps:
- Mix cin and chilli powder with pudding mix
- Mix milk and booze til blended
- Mix dry and wet ingredients til well blended
- Gently fold in the first tub of whipped topping til blended, then the second.
- tranfer the fluffy yummyness into a gallon zip-top baggie, or two for better handling
- snip the corner, and pipe into 1 or 2 oz disposible cups with lids
- With all lids in place, toss filled cups into another gallon baggie
- freeze til set, keep chilled
MEXICAN FLAIR CREAMY CHOCOLATE PUDDING
My Husband and son fight over who gets the last dish of this delicious chocolate pudding...there is just a bit of kick to it with the red chile pepper addition, and cinnamon always goes well with chocolate...it's delicious! I've also used this pudding for pie...don't like spice? Just make the pudding without the spice...it's so...
Provided by Cassie *
Categories Puddings
Time 15m
Number Of Ingredients 10
Steps:
- 1. In a medium saucepan, whisk first 3 ingredients.
- 2. Over medium heat, whisk in the milk and chocolate.
- 3. Keep stirring until chocolate is melted and mixture becomes thick and bubbly. Then cook another 2 minutes.
- 4. Add about 1/4 cup of the pudding to the egg yolks and stir quickly to temper the eggs.
- 5. Now, stir the egg mixture into the pan of pudding. Stir in the cinnamon and red pepper and continue cooking another 2 minutes.
- 6. Remove pan from heat and stir in the butter and vanilla.
- 7. Pour into individual serving dishes or pre baked pie shell.
- 8. Cover each dish or pie with plastic wrap and push down to cover the pudding completely, to keep from getting a tough skin on pudding, while cooling. When ready to serve...add a dollop of whipped cream and some shaving of chocolate if desired.
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