Desserts > Puddings

Cardón Fruit Pudding Recipe

Ingredients with Measurements:
- 2 cups of cardón fruit pulp
- 1 cup of sugar
- 1 cup of milk
- 1 cup of heavy cream
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 1/4 cup of cornstarch
- 1/4 cup of water

Special equipment needed:
- Blender
- Medium-sized saucepan
- Whisk
- Mixing bowl
- 9-inch baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In a blender, puree the cardón fruit pulp until smooth.

3. In a medium-sized saucepan, combine the pureed cardón fruit, sugar, milk, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

4. In a mixing bowl, whisk together the eggs, vanilla extract, and salt.

5. Gradually add the hot cardón fruit mixture to the egg mixture, whisking constantly.

6. In a small bowl, mix the cornstarch and water until smooth. Gradually add the cornstarch mixture to the cardón fruit mixture, whisking constantly.

7. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

8. Pour the mixture into a 9-inch baking dish and cover with aluminum foil.

9. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.

10. Let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.


Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories per serving: 320
Fat: 15g
Carbohydrates: 42g
Protein: 6g
Sodium: 120mg
Sugar: 34g

Substitutions for ingredients:
- Cardón fruit pulp can be substituted with any other fruit pulp of your choice.
- Heavy cream can be substituted with half-and-half or whole milk.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.

Variations:
- Add a teaspoon of cinnamon to the pudding mixture for a spiced flavor.
- Top the pudding with whipped cream and fresh fruit for a refreshing twist.
- Substitute the sugar with honey or maple syrup for a healthier option.

Tips and tricks:
- Make sure to constantly stir the mixture while cooking to prevent it from burning.
- If the pudding is not thickening, add more cornstarch mixed with water until desired consistency is achieved.
- Let the pudding cool to room temperature before refrigerating to prevent condensation from forming on the surface.

Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pudding in the microwave or oven until warm.

Presentation ideas:
Serve the pudding in individual ramekins or in a large serving bowl. Garnish with fresh fruit or whipped cream.

Garnishes:
Fresh fruit, whipped cream, chopped nuts, or chocolate shavings.

Pairings:
Serve the pudding with a cup of hot tea or coffee.

Suggested side dishes:
Fresh fruit salad or a slice of pound cake.

Troubleshooting advice:
If the pudding is too thick, add more milk or heavy cream to thin it out. If it is too thin, add more cornstarch mixed with water until desired consistency is achieved.

Food safety advice:
Make sure to cook the pudding to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
Cardón fruit is a type of cactus fruit that is native to South America. It is commonly used in desserts and drinks in countries like Peru and Bolivia.

Flavor profiles:
The pudding has a sweet and creamy flavor with a subtle tanginess from the cardón fruit.

Serving suggestions:
Serve the pudding as a dessert after a meal or as a sweet treat for a special occasion.

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Taste: Sweet, Creamy, Tangy, Fruity, Rich