Cuban Cooking

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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.

    Desserts


    Guava Cake Roll
    Brazo de Gitano


    Bread Pudding
    Pudín de Pan


    Bacon from Heaven
    Tocino del cielo


    Fried Bread
    Torrejas


    Cuban Cookies
    Torticas


    Rice Pudding
    Arroz con Leche


    Flan


    Syrup
    Almibar


    Carmel
    Caramelo


    Appetizers


    Desserts


    Meats


    Poultry


    Rice & Vegetables


    Sea Food


    Soups & Stews

     


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    Last time this page was Edited 03/14/2010

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