Pudding is a tasty treat that is easy to make and usually only needs few ingredients to be delicious. Mexican pudding is no exception and there are plenty of variations to consider. You can also experiment with a few of your favorite foods and flavorings to create the perfect pudding.
Arroz con leche is a great Mexican rice pudding that offers plenty of texture and flavor thanks to the rice, raisins, cinnamon sticks, and vanilla extract.
You can use medium or short rain rice when making arroz con leche and you will also need evaporated and sweetened condensed milk along with salt, water, and eggs. This type of Mexican pudding can be served either chilled or warmed, as it tastes just as good either way. Be sure to generously sprinkle cinnamon on top before serving the pudding.
The most basic Mexican pudding recipes will need only a couple of ingredients and take little time to prepare. To make a simple Mexican pudding you will need two cups of cooked rice, one cup of sugar, one cup of sweetened condensed milk, two quarts of whole milk, a tablespoon of vanilla extract, and two cinnamon sticks.
Bring the whole milk to a boil then add the cinnamon sticks and the rice. Cover and simmer for about 15 minutes before removing from the heat and adding the other milk and sugar. Stir all the ingredients well and simmer over low heat for about three minutes. Remove from the heat and stir in the vanilla extract just before serving.
A Mexican bread pudding using slightly stale bread or rolls along with sweet ingredients such as cinnamon, sugar, chopped nuts, and fresh fruits as well as shredded asadero and Monterey Jack cheeses can make for a hearty dessert.
Of course chocolate is the perfect ingredient for making a smooth and delicious pudding. Choose your favorite type of chocolate or use the Mexican variety for making authentic tasting desserts.
Easy Mexican Chocolate Pudding Recipe
What You Need
- 1 tablespoon cocoa powder
- 2 tablespoons cornstarch
- 3 tablespoons sugar
- 1 pinch salt
- 1/2 cup heavy cream
- 2 egg yolks
- 1 cup whole milk
- 3 ounces Mexican chocolate, chopped
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons unsalted butter
How to Make It
In a medium sized saucepan, add the cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and the chopped chocolate. Heat the ingredients over medium high heat for about 5 minutes or until the mixture comes to a boil and just starts to thicken. Stir frequently.
Remove the mixture from the heat and strain it over a bowl through a fine mesh strainer then discard the solids. Quickly add in the vanilla extract and unsalted butter and stir until well combined.
Place plastic wrap directly onto to the pudding to keep a skin from forming on top. Add another layer of plastic wrap to the top of the bowl to seal it completely. Chill the Mexican chocolate pudding in the refrigerator for at least 4 hours before serving.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/
Article Source: EzineArticles.com