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 mold. Instructions to do so can be found here
  
• 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:

• 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.
• In a bowl, beat the eggs, sugar, vanilla, salt, and liquor.
• Pour the milk (with the cinnamon and lemon removed) to the egg mixture and mix well.
• Pour mixture in a caramel coated flan mold through a sieve.
• Mix in the strained fruit cocktail and allow to float to top.
• Cover the top completely with the cake or bread. Allow to sit for 15 minutes (to soak).
• Bake in a bain marie for approximately 1 ½ hours at 350°F.
• Let cool completely, then remove from mold by cutting around the edges and flipping onto serving dish. If it is stuck, heat the bottom of the mold for a few seconds.
• Refrigerate and serve cold.

Notes: 

• This came out really good. It looked beautiful as well because all the layers were distinct. It's like a mixture of bread pudding and flan with fruit.
• 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. A pudin diplomatico with only maraschino cherries sounds amazing.
• 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

1 ramita de canela

1 pedacito cáscara de limón

6 huevos

1 taza azúcar blanca

1 cdta. de vainilla

⅛ cdta. de sal

2 cdas. de apricot brandy, crema de cacao u otro licor dulce

1 taza de cocktail de frutas (bien escurridas)

4 lascas de panetela, pound cake, pan de molde 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.