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My review
Homemade Cinnamon-Vanilla Salvadorian Pudding
andrea
"A Latin milk pudding for stuffing plantains, donuts, cakes, or simply by itself with sprinkled cinnamon."
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Ingredients
20 m servings 270 calsOriginal recipe yields 5 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- Ladle pudding into bowls and top with ground cinnamon.
Footnotes
- 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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Newest
4/16/2018
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 doughnu...