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Her bread pudding was dark in color, with raisins, and had a tasty, heavy, moist texture. We are of Latin descent (Puerto Rican) and I tried but no luck.
Bread Pudding served with a drizzling of Lemon Custard, topped with rehydrated Raisins, a dusting of Powdered and a scoop of Ice Cream.
Place bread and raisins in a 9"x13"x2" pan. Pour mixture over bread, making sure each piece is covered. Bake for 30 minutes at 400° or until firm.
Whether you're making a turkey or not this Thanksgiving, this Puerto Rican stuffing recipe is the perfect, flavorful dish to add to the holiday menu.
In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
Coconut milk and cornstarch combine for a pudding that's sweet without being cloying, and thick without being chewy.
Tembleque is a Puerto Rican recipe for a jiggly coconut milk pudding similar in texture to pannacotta or jello.
Mix flour with raisins. This will prevent the raisins from settling on the bottom of the pudding while baking. Beat butter and sugar until creamy. Add eggs, milk, flour/raisin mixture and vanilla.
2. In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
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