Best Puerto Rican Breakfast Custard Recipes
MAICENA (CORN PUDDING)
Awesome breakfast pudding. Started with my great grandmother, my mother, then me. Our kids love it! You may add banana slices and mint leaves for touch, taste, and luxury purposes.
Provided by Eric Bryant
Categories World Cuisine Recipes Latin American Caribbean
Time 28m
Yield 4
Number Of Ingredients 7
Steps:
- Heat cornstarch in a pot over medium heat. Stir in milk slowly. Add sugar and salt. Cook and stir until slightly thickened, about 15 minutes.
- Whip egg yolks in a bowl. Stir in 1/4 of the cornstarch mixture. Transfer the egg-cornstarch mixture to the pot. Cook and stir until combined, about 1 minute. Add the lemon rind; cook and stir until thickened, 7 to 10 minutes. Remove from heat; add vanilla extract and mix well.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 38.5 g, Cholesterol 112.2 mg, Fat 4.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 345.5 mg, Sugar 30.9 g
PUERTO RICAN EGG CUSTARD
This is an heirloom family recipe from Mr. Renee Lalane. This is so good- I have never tasted anything so smooth and creamy and I love the caramel sauce.
Provided by Pat Duran
Categories Other Sauces
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. Place eggs in blender and whip for 15 seconds; add sweetened condensed milk, evaporated milk and whole milk to blender , whip for 30 seconds. Set aside.
- 2. Place sugar in dry saucepan. Cook over medium-high heat. After 5 minutes sugar begins to clump up. Break up chunks with a wooden spoon. Continue to cook sugar until it liquefies and turns light caramel color.NOT to dark or you will have a burnt flavor.
- 3. Pour caramel into sprayed lightly bundt pan and using a wooden spoon, spread caramel 1/2 way up sides and middle tube of pan too. Place in a roasting pan.
- 4. Pour custard into bundt pan.
- 5. Place roaster and bundt pan in oven; then pour hot water into roasting pan, about 2 inches deep. Bake for 45 minutes or until knife inserted in center comes out clean.
- 6. Remove from oven, let cool in bundt pan for 15 minutes- then loosen the top edge of flan from pan so as not to disturb the caramel that is 1/2 way down.
- 7. Tilt pan back and forth until you can see the caramel oozing up the sides of the pan. Cover and chill for 6 hours or over night.
- 8. Place plater on top of bundt pan. Holding tight against each other;flip over carefully so you don't lose the wonderful caramel. Store any left over flan in the refrigerator.
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