Ingredients with Measurements:
- 2 ripe sapotes, peeled and mashed
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 3 eggs
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup cornstarch
Special equipment needed:
- Blender or food processor
- Medium saucepan
- Whisk
- 9-inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, puree the mashed sapotes until smooth.
3. In a medium saucepan, combine the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, ground cinnamon, ground nutmeg, and salt. Heat over medium heat until the mixture is hot but not boiling.
4. In a separate bowl, beat the eggs until frothy. Gradually whisk in the hot milk mixture, stirring constantly.
5. Add the pureed sapotes to the milk mixture and stir until well combined.
6. In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves.
7. In a small bowl, whisk together the cornstarch and 1/4 cup water until smooth. Gradually whisk the cornstarch mixture into the sugar syrup, stirring constantly.
8. Cook the sugar syrup over medium heat, stirring constantly, until it thickens and becomes translucent.
9. Gradually whisk the sugar syrup into the sapote mixture, stirring constantly.
10. Pour the sapote mixture into a 9-inch baking dish. Cover the dish with aluminum foil.
11. Place the baking dish in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the baking dish.
12. Bake for 1 hour and 15 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
13. Remove the baking dish from the water bath and let cool to room temperature.
14. Chill the pudding in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories per serving: 320
Total fat: 8g
Saturated fat: 4.5g
Cholesterol: 95mg
Sodium: 200mg
Total carbohydrates: 54g
Dietary fiber: 0g
Total sugars: 50g
Protein: 9g
Substitutions for ingredients:
- If you can't find sapotes, you can substitute with ripe bananas or mangoes.
- You can use light coconut milk instead of whole milk for a dairy-free version.
- Instead of ground cinnamon and nutmeg, you can use pumpkin pie spice.
Variations:
- Add 1/2 cup of shredded coconut to the pudding mixture for extra flavor.
- Top the chilled pudding with whipped cream and chopped nuts.
- Use individual ramekins instead of a large baking dish for individual servings.
Tips and tricks:
- Make sure the sugar syrup is completely smooth before adding it to the sapote mixture to avoid lumps.
- To prevent the pudding from curdling, make sure the milk mixture is hot but not boiling before adding the eggs.
- If the pudding is not set after 1 hour and 15 minutes, continue baking until a toothpick inserted into the center comes out clean.
Storage instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the chilled pudding in individual bowls or glasses. Top with whipped cream and a sprinkle of ground cinnamon.
Garnishes:
Whipped cream, chopped nuts, fresh fruit, or a sprinkle of ground cinnamon.
Pairings:
This pudding pairs well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of cookies.
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too thin, mix a tablespoon of cornstarch with a tablespoon of water and whisk it into the pudding. Cook over medium heat, stirring constantly, until the pudding thickens.
Food safety advice:
Make sure to cook the pudding until it is set and a toothpick inserted into the center comes out clean to avoid foodborne illness.
Food history:
Sapote is a tropical fruit native to Central and South America. It is commonly used in desserts in Venezuela and other Latin American countries.
Flavor profiles:
This pudding has a creamy and sweet flavor with hints of cinnamon and nutmeg.
Serving suggestions:
Serve the pudding chilled as a dessert after a meal.
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Region: Venezuelan