Recipes from Mexico :: Mexican Desserts
3 Tbsp. cornstarch 2 c. milk 3/4 c. sugar 1/4 c. dark rum 1 Tbsp. vanilla extract 6 large egg yolks 1 c. raisins In a med.-size bowl, thoroughly whisk cornstarch into 1/2 c. of the milk. Let rest for 1 minute, then whisk again. Whisk in egg yolks. In a med.-size saucepan, combine remaining 1 1/2 (one and one-half) c. milk, sugar, rum and vanilla extract and bring to a scald over med. heat. Whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return the mixture to the saucepan and cook over med. heat, whisking constantly and scraping the bottom of the pan, until tiny bubbles boil up for 10 seconds. Strain through a fine strainer into a bowl. Fold in the raisins. Divide the pudding among 6 serving bowls. Let cool to room temperature, then cover and refrigerate until chilled.
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