Best Mexican Vanilla Pudding Recipes

Mexican Vanilla Pudding image

Provided by C G

Time 20m

Number Of Ingredients 10

3/4 c sugar
3 1/2 Tbsp arrowroot powder (which replaced cornstarch)
pinch salt
2 eggs
3 c milk (whole milk for best results and flavor)
1 tsp vanilla paste or vanilla extract
1 Tbsp tequila anejo or rum (optional)
GARNISHES:
2-3 Tbsp sliced almonds
freshly grated nutmeg

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.

Mexican Vanilla Pudding image

Number Of Ingredients 7

3/4 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 large eggs, separated
3 cups milk
1 tablespoon medium-dry sherry
1 teaspoon pure vanilla extract

Steps:

1. In a heavy medium nonreactive saucepan, mix 1/2 cup of the sugar with the cornstarch and salt. Stir in the egg yolks until blended, and gradually whisk in the milk. Bring to a boil over medium heat, whisking constantly, and cook until thickened, about 6 to 8 minutes. 2. Remove from the heat and stir in the sherry and the vanilla. Transfer to a bowl. 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. (Natillas will have a creamy soft consistency.) Spoon into small dessert bowls and serve cold. Garnish, if desired. Pudding keeps, covered and refrigerated, up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves