Diplomat's Pudding - Pudín Diplomatico
Servings: 6 to 8
Ingredients:
1 cup
sugar to caramelize the mold
4 slices
pound cake
1 - 2
inch piece cinnamon
2 cups
milk
1 small
slice of lemon rind
6 eggs
1
teaspoon vanilla
1 cup
sugar
½
teaspoon salt
2
tablespoons apricot brandy or other liqueur
1 - 15-ounce
can fruit cocktail, drained
Directions
Caramelize a rectangular 4 cup loaf type mold. Set aside to cool.
• Preheat
the oven to 350°.
• Boil the
milk with the cinnamon and lemon rind and set aside to cool.
• Beat the
eggs with the sugar, salt, liqueur and vanilla. Strain the milk and add,
mixing it well.
• Pour the
egg and milk mixture into the prepared mold. Spoon the very well drained can
of fruit cocktail over the mixture, allowing the fruit to sink in. Place the
slices of pound cake over this, covering the top of the mold.
• Bake in a
water bath for ½ hours. Let cool and refrigerate. Loosen the sides of the
mold and invert. The pound cake will remain on the bottom.
|
