Mexican Vanilla Pudding Recipes

VANILLA PUDDING

Steps:

• In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

HOMEMADE VANILLA PUDDING

Steps:

• In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in vanilla and butter. Pour into serving dishes. Chill before serving.

MEXICAN VANILLA PUDDING

Steps:

• 1. Note: I used a teflon sauce pan to prepare this recipe. In a heavy medium nonreactive saucepan, mix the sugar with the arrowroot and salt. Whisk together the milk and eggs then stir into the sugar mixture until incorporated.
• 2. Heat until hot but *not* boiling over medium-low heat, whisking constantly, and cook until thickened, about 6 to 8 minutes. Reduce heat if necessary.
• 3. Remove from the heat and stir in the vanilla paste/extract (and the tequila or rum, if using.) Transfer to a bowl.
• 4. Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top. Refrigerate until cold, at least 2 hours. Note: this pudding will have a creamy soft consistency and won't set up as firmly as its commercial counterpart (boxed instant pudding).
• 5. Spoon into small dessert bowls and serve cold. Garnish with the sliced almonds and freshly grated nutmeg.

CREAMY VANILLA PUDDING

Steps:

• Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm.

OLD-FASHIONED VANILLA PUDDING

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla. , Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

MEXICAN VANILLA PUDDING

Steps:

• 1. In a heavy medium nonreactive saucepan, mix 1/2 cup of the sugar with the cornstarch and salt. Stir in the egg yolks until blended, and gradually whisk in the milk. Bring to a boil over medium heat, whisking constantly, and cook until thickened, about 6 to 8 minutes. 2. Remove from the heat and stir in the sherry and the vanilla. Transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top. Refrigerate until cold, at least 2 hours. (Natillas will have a creamy soft consistency.) Spoon into small dessert bowls and serve cold. Garnish, if desired. Pudding keeps, covered and refrigerated, up to 3 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.