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Homemade Cinnamon-Vanilla Salvadorian Pudding

Rated as 4 out of 5 Stars

"A Latin milk pudding for stuffing plantains, donuts, cakes, or simply by itself with sprinkled cinnamon."
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20 m servings 270 cals
Original recipe yields 5 servings


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  1. Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
  2. Ladle pudding into bowls and top with ground cinnamon.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 270 calories; 9.1 g fat; 37.4 g carbohydrates; 9.1 g protein; 146 mg cholesterol; 108 mg sodium. Full nutrition

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This is good--it reminds me of rice pudding without the rice. It is a little thin, which is fine for eating out of a dish; however, the description states that it can be used for filling doughnu...