From My Southwest Kitchen: Dulce de Leche Pudding

Monday, October 22, 2012

Dulce de Leche Pudding

My daughter, Becky, came home from school the other day announcing that a boy in her class brought Dulce de Leche pudding in his lunch. She said it looked real good. When we went grocery shopping she looked for it, but the store did not have it. I told her pudding is really easy to make. Her and I could make some at home. We just needed to buy some dulce de leche and we would be set. Dulce de leche translates "candy of milk." Dulce de leche is made by heating sweetened milk. The milk gets its taste from caramelised sugar.
When we got home we got busy making the pudding. I found an easy and quick recipe at Chatelaine. To begin, cornstarch and sugar are whisked together and then cream is whisked in. Milk is brought almost to a boil and whisked slowly into the cream mixture. You return the combined mixture to the stove and cook until mixture is bubbly. You then remove the pudding from the heat and stir in the dulce de leche and vanilla. Chill for at least 2 hours. Serve with whipped cream and grated or shaved chocolate. I grated mine. Serve.
Becky was pleased with her pudding. It was sweet, smooth and delicious. Just like pudding should taste:)

Dulce de Leche Pudding
From Chatelaine

Ingredients:

3/4 cup granulated sugar
3 tablespoons cornstarch
3/4 cup whipping cream
3 cups milk
3/4 cup dulce de leche
2 teaspoons vanilla extract
Whipped cream for garnish
Chocolate shavings for garnish

Directions:

1. Whisk sugar with cornstarch in a medium bowl, then whisk in cream.

Sugar and Cornstarch

Cream Whisked into Sugar and Cornstarch

2. Pour milk into a large saucepan and set over medium-high heat. Bring almost to a boil; milk will begin to steam and foam around the edges. Remove from heat. Whisk about 1 cup hot milk into sugar mixture. Then slowly whisk sugar mixture back into remaining milk in saucepan. Place over medium heat. Cook, whisking frequently, until mixture bubbles vigorously over entire surface and pudding thickens, 9 to 12 minutes. Immediately reduce heat to low and whisk frequently for 2 minutes.

Small Amount of Milk Whisked into Sugar Mixture

3. Remove from heat and stir in dulce de leche and vanilla extract until evenly mixed. Spoon into individual serving dishes or into a large bowl. Press a piece of plastic wrap onto the surface of the pudding. Refrigerate. It thicken as it cools, about 2 hours. Pudding will keep well, covered and refrigerated, for up to 2 days. Serve topped with whipped cream and chocolate shavings.

Makes 8 servings