A Latin milk pudding for stuffing plantains, donuts, cakes, or simply by itself with sprinkled cinnamon.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Ladle pudding into bowls and top with ground cinnamon.

Nutrition Facts

270 calories; protein 9.1g 18% DV; carbohydrates 37.4g 12% DV; fat 9.1g 14% DV; cholesterol 145.6mg 49% DV; sodium 108mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/16/2018
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 doughnuts and cakes and the consistency I got wouldn't work for that. I cooked this for 15 minutes. Read More
(1)