Pumpkin Pudding Budin De Calabaza Recipes

PUMPKIN PUDDING (BUDIN DE CALABAZA)

Pumpkin Pudding (Budin De Calabaza) image

This is a recipe from Puerto Rico. They enjoy pudding as a light but special ending to a meal. This popular dessert is a medley of pumpkin, cinnamon, and cloves.

Provided by breezermom

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can pumpkin
3/4 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, softened
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
4 eggs
1 1/4 cups milk
1/2 cup whipping cream
2 teaspoons rum

Steps:

In a large mixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt and cloves. Add eggs; lightly beat eggs into pumpkin mixture with a fork. Add milk; mix well.
Place a 10 x 6 x 2 inch baking pan in a 13 x 9 x 2 inch baking pan on an oven rack. Pour in the pumpkin mixture. Pour hot water into the outer pan to a depth of 1 inch. Bake in a 350 degree oven about 45 minutes or till knife inserted comes out clean. Cool pudding; chill.
Combine whipping cream and rum. Beat till soft peaks form. Spoon pudding into 8 dessert dishes. Dollop each with whipped cream mixture.

BUDIN (PUERTO RICAN BREAD PUDDING)

Budin (Puerto Rican Bread Pudding) image

Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!

Provided by Nande

Categories World Cuisine Recipes Latin American Caribbean

Time 5h

Yield 10

Number Of Ingredients 13

Ingredients

1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
½ cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4 eggs
1 ½ cups white sugar
1 teaspoon vanilla extract
¾ teaspoon salt
¼ cup butter, melted

Steps:

Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 74.9 g, Cholesterol 115.8 mg, Fat 15.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 8.5 g, Sodium 656.1 mg, Sugar 52.3 g

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