Mexican Flair Creamy Chocolate Pudding Recipes

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MEXICAN CHOCOLATE PUDDING



Mexican Chocolate Pudding image

This delicious pudding recipe, from the How Sweet It Is bakery in New York City, is used to make mouthwatering Mexican Chocolate-Pudding-Filled Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 15 cupcakes

Number Of Ingredients 10

1 tablespoon cocoa powder
1 3/4 tablespoons cornstarch
3 tablespoons sugar
1 pinch salt
1/2 cup heavy cream
2 egg yolks
1 cup milk
3 ounces Mexican chocolate, chopped
1 teaspoon pure vanilla extract
1 1/2 teaspoons unsalted butter

Steps:

  • Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.
  • Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.

CAPIROTADA (MEXICAN BREAD PUDDING)



Capirotada (Mexican Bread Pudding) image

This dish was served by my mother every Christmas. It was a big hit! This bead pudding is lovely with the texture of walnuts and the taste of cinnamon. This may be served warm or cold.

Provided by Gloria A.

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h15m

Yield 10

Number Of Ingredients 9

1 (1 pound) loaf white bread
2 tablespoons butter
1 cup raisins
1 cup pineapple chunks, drained
4 ounces Colby longhorn cheese
¾ cup chopped walnuts
10 cinnamon sticks
2 cups white sugar
2 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine water, cinnamon, and sugar in a medium saucepan. Bring to a boil and let simmer for about 15 minutes. Set aside.
  • Toast bread and butter each slice on one side. Arrange toast in a single layer in a large casserole dish. Sprinkle bread with raisins, nuts, and pineapple. Slice cheese and place over this mixture. Repeat layers until all bread is used, making sure enough cheese is left over for the top. Pour the cinnamon syrup mixture over everything in baking dish.
  • Bake for 30 minutes. Remove from oven and cool for at least 15 minutes.

Nutrition Facts : Calories 464.9 calories, Carbohydrate 82.6 g, Cholesterol 16.9 mg, Fat 13.3 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 4.6 g, Sodium 397.8 mg, Sugar 54.6 g

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