Orange And Avocado Natilla Mexican Custard Pudding Recipes

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VEGAN AVOCADO PUDDING



Vegan Avocado Pudding image

Enjoy the decadence of rich dark chocolate pudding with this dairy-free delight. Creamy avocado and silky coconut milk make for a scrumptious custardy treat with a deep, luscious chocolate flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 2 servings (about 1 1/2 cups)

Number Of Ingredients 5

1/3 cup unsweetened coconut milk
2 tablespoons unsweetened Dutch-processed cocoa powder
2 tablespoons agave syrup
1 large ripe avocado, about 8 ounces, cut into chunks
Pinch kosher salt

Steps:

  • Whisk together the coconut milk, cocoa powder and agave syrup in a small bowl until combined. Transfer to a small food processor along with the avocado and salt and pulse until completely smooth and creamy, about 1 minute. Taste and adjust the sweetness with more agave syrup if needed. Divide between 2 small bowls. Serve immediately or cover with plastic wrap and refrigerate for up to 2 days.

Nutrition Facts : Calories 190, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Carbohydrate 25 grams, Fiber 7 grams, Protein 2 grams, Sugar 16 grams

MEXICAN CHOCOLATE TOFU PUDDING



Mexican Chocolate Tofu Pudding image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings, optional

Steps:

  • In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put the sugar mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Nutrition Facts : Calories 293, Fat 16 grams, SaturatedFat 8 grams, Sodium 3 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 3 grams, Sugar 39 grams

NATILLAS (SPANISH CUSTARD)



Natillas (Spanish Custard) image

In Spain, this dessert is usually bought at the supermarket, but it's very easy to prepare at home. Fresh and wholesome.

Provided by Luis Luna

Categories     Desserts     Custards and Pudding Recipes

Time 2h30m

Yield 4

Number Of Ingredients 6

2 cups whole milk
1 (2 inch) piece cinnamon stick
1 (1 1/2 inch) piece lemon zest
3 large egg yolks
3 tablespoons white sugar
1 tablespoon cornstarch

Steps:

  • Combine milk, cinnamon stick, and lemon zest in a saucepan over low heat. Cook for 10 minutes without letting it boil.
  • Meanwhile, beat egg yolks and sugar in a bowl with an electric mixer until light and creamy. Beat in cornstarch. Continue beating until mixture is smooth and lump-free.
  • Remove and discard cinnamon stick and lemon zest from milk. Gradually add egg yolk mixture to the milk, and beat with a whisk over low heat until mixture starts to thickens, about 10 minutes. Bring custard to a boil and immediately remove from heat.
  • Pour custard into individual serving dishes and chill in the fridge until set, about 2 hours.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 17.8 g, Cholesterol 165.8 mg, Fat 7.3 g, Fiber 0.4 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 55 mg, Sugar 15 g

ORANGE NATILLA CUSTARD PIE



Orange Natilla Custard Pie image

After tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange zest. -Amy Freeze, Avon Park, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 22

1 cup whole milk
1 orange zest strip
1 lemon zest strip
1 whole star anise
CRUST:
1-1/4 cups all-purpose flour
1/8 teaspoon salt
7 tablespoons cold butter, cubed
5 to 6 tablespoons cold water
FILLING:
4 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup sugar
1/4 cup orange juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
FINISHING:
1 large egg
2 tablespoons water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Orange zest curls, optional

Steps:

  • In a small saucepan, heat the milk, orange zest, lemon zest and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange zest curls if desired. Refrigerate leftovers.

Nutrition Facts :

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