I worked with a lady once who had us (my sisters and me) make cornstarch pudding all the time. We thought it was kind of weird and bland. But we did it anyway. We NEVER made it at home! We thought it was kind of ... old fashion...mind you, Angela was 95 at the time!
I never made it again until I was here in Paraguay. Here, everyone seemed to make it. Everyone seemed to love it. My family LOVES it!
Recently we had some visitors who complemented my "Leche Crema" saying that it tasted like Creme Bruleé...Ohhh, if it could only, really be that fancy...No, this recipe is a lot easier.
Try it girls! It really IS easy. It's one of our family's favorites, and it's not so old-fashion after all.
Leche Crema
1 qt. milk
1 egg
1/2 c. cornstarch
3/4 c. sugar
1 tsp. vanilla, raspberry flavoring, or (dulce de leche liquor)
Combine sugar, cornstarch and egg and milk in a blender. Blend for about 1 minute. Pour in a pan and start to cook it on low. Stir constantly until pudding thickens. Finish by adding vanilla or flavoring.
Heat 3/4 cup of sugar in a sauce pan. Stir frequently so the sugar doesn't burn. It should be a carmel color and melted. Pour on top of pudding.
Place pudding in dish and cool in refrigerator.
ENJOY
3 comments:
Sounds simple enough for me. I don't have teenage boys here to eat it all, though.
BTW, do you put the heated sugar on top of cold or hot pudding, or doesn't it matter?
Hmm, maybe I'll have to try this again...
GramS, I usually put the melted, carmalized sugar on top of the hot pudding and then let it cool. the sugar melts into runny, carmel syrup that everyone likes with it. It tastes somewhat like flan.
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