Pudin Diplomático

Pudin Diplomático

Time: 2 hours

Makes 12 servings

Ingredients:

2 cup milk

1 cinnamon stick

Rind of 1/4 lime (or lemon)

6 eggs

1 cup white sugar

1 tsp. vanilla

⅛ tsp. salt

2 tbsp. apricot brandy, creme of cacao, or any sweet liquor (like Cointreau)

1 cup fruit cocktail (well strained)

3-4 slices of stale pound cake, sliced break, or biscuits, enough to cover the mold

For the mold:

1 cup sugar

2 tbsp. water

Prep: 

• Preheat oven to 350 °F.

• Caramelize a rectangular or round mold

  • In a pot, add the sugar and water.

  • Bring to a boil on high hear

  • Once the syrup becomes a light amber color, remove from heat immediately

  • Pour the hot caramel into the mold

  • Carefully, and with oven mits, move the mold around to coat all sides with caramel. Set aside to cool.

• If you do not have stale bread or cake, you can place it into the oven at low heat for a few minutes, or until dry. Recommended to cube you bread/cake.

• The original recipe calls for canned fruit cocktail. Make sure to strain very well before using.

Directions:

1. In a saucepan, add the milk, cinnamon stick, and lime rind. Bring to medium heat and bring to a boil. Remove from heat and allow to cool down completely.

2. In a bowl, beat the eggs, sugar, vanilla, salt, and liquor.

3. Pour the milk (with the cinnamon and lemon removed) to the egg mixture and mix well.

4. Pour mixture in a caramel coated flan mold through a sieve.

5. Mix in the strained fruit cocktail and allow to float to top.

6. Cover the top completely with the cake or bread. Allow to sit for 15 minutes (to soak).

7. Bake in a bain marie for approximately 1½ hours at 350°F, or until a skewer comes out clean.

8. Let cool completely, then remove from mold by cutting around the edges and flipping onto serving dish. If it is stuck, warm the bottom of the mold for a few seconds.

9. Refrigerate and serve cold.

Notes: 

• I personally am not a fan of canned fruit cocktail. I believe this dessert can be elevated by using fresh diced fruit like plums, apples, pineapple, etc., you can even stick with just one fruit.

• If you are impatient, you do not need to wait for the milk to cool down before mixing into egg mixture. However you will need to tempter it.

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Receta Original

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PUDIN DIPLOMATICO

2 tazas de leche ⅛ cdta. de sal

1 ramita de canela 2 cdas. de apricot brandy, crema

1 pedacito cáscara de limón licor dulce de cacao u otro

6 huevos 1 taza de cocktail de frutas (bien escurridas)

1 taza azúcar blanca 4 lascas de panetela, pound cake, pan de molde

1 cdta. de vainilla   o bizcochos suficientes para cubrir el molde

Hierva la leche con la canela y cáscara de limón, déjela refrescar. Bata los huevos con el azúcar, vainilla, sal y licor; añada la leche (quitándole la canela y el limón), mézclelo todo bien y viértalo en un molde de flan alargado bañado con caramelo (el molde debe tener capacidad para 4 tazas por lo menos). Sobre esta mezcla vierta las frutas y cuando vea que las frutas ya flotan en la superficie coloque sobre ellas las lascas de panetela que deben cubrirlo todo.

Hornéelo al baño de María aproximadamente 1 ½ hora a 350°F. Déjelo enfriar antes de quitarlo del molde. Da 12 raciones.