Best Mexican Flair Creamy Chocolate Pudding Recipes

Mexican Chocolate Pudding image

Provided by my3beachbabes

Categories Dessert

Time 1h50m

Yield 4 puddings, 4 serving(s)

Number Of Ingredients 7

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract

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 Bread Pudding image

Provided by Marcela Valladolid

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, for greasing
5 cups (1-inch) bread cubes, preferably 1 day old (from about 3 bolillo rolls or 3/4 of a loaf of French bread)
2 3/4 cups whole milk
2 (3.1-ounce) discs Mexican chocolate,* chopped (recommended: Ibarra)
1 cup granulated sugar
2 whole eggs
3 large egg yolks
1/3 cup raisins
1 tablespoon ground cinnamon
Powdered sugar, for dusting

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 Flair Creamy Chocolate Pudding image

Provided by Cassie *

Categories Puddings

Time 15m

Number Of Ingredients 10

1 c sugar
1/4 tsp salt
2 Tbsp corn starch
2 c milk
2 oz chopped, unsweetened chocolate
2 egg yolks, slightly beaten
1/2 tsp cinnamon
1/8 tsp red chile powder or more if you like it hotter
1 tsp pure vanilla extract
2 Tbsp unsalted butter

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.