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List of ingredients for Cuban Pudin Diplomático (Diplomatic pudding)


* 1 cup Panela nativo (block raw Cane sugar)
'''pudding'''

* 3 cups cubed cuban Bread ( If you do not have cuban Bread available, then French bread is a decent substitute...but my grandmother, who never wasted food, would use this recipe when she had lots of stale Toasted White bread.)
* 1 can Condensed milk
* 1˝ cups water
* 1 Cinnamon stick
* 450g Fruit cocktail, drained [16 oz]
* 1Ľ cup Vermouth (My grandmother liked Lillet, a Fruity Vermouth from the Bordeaux region)
* 4 large Eggs
* 1˝ teaspoons Vanilla
* 1 Vanilla pod
* ½ teaspoon Ground Nutmeg
* pinch of Salt

===Method===
* Melt the Panela nativo for Caramel in a small saucepan over medium heat, about 5-6 minutes. Pour into a 9×9 Oven safe dish and swirl to cover entire bottom of dish.
* Arrange Bread slices (or Bread cubes) over Caramel.
* Combine Condensed milk, water, Vanilla pod and Cinnamon stick in a medium saucepan, bring to a Boil. Cover and steep for 10 minutes.
* Combine drained Fruit cocktail and Lillet in a small bowl. Set aside.
* Lightly whisk Eggs, Vanilla, Nutmeg and Salt in a small bowl.
* Remove Cinnamon stick and Vanilla pod from Milk mixture.
* Split the Vanilla pod lengthwise and scrape up the precious centre goo of Vanilla Seeds and put it into the Milk mixture.
* When Milk mixture is only warm, pour the Milk mixture into Egg mixture and Blend.
* Drizzle lillet over Bread slices to moisten and distribute Fruit evenly over the top.
* Pour Milk mixture over Bread slices and Bake for 80-90 minutes at 190 Degrees Celsius.
* Allow pudding to come to room temperature, transfer to Refrigerator to chill for at least 2-3 hours before removing from the Baking tray.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Cuban_Pudin_Diplomático_(Diplomatic_pudding)

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