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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tembleque, Puerto Rican pudding. I found this recipe in Every Day with Rachael Ray. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 cup half-and-half |
1/3 cup sugar |
1 lime, zest of |
2 cups coconut milk |
2 tablespoons instant tapioca pudding mix |
1 large egg, beaten |
1 pinch ground ginger |
1 teaspoon pure vanilla extract |
chopped mango, for serving |
Directions:
1. In a medium saucepan, bring the half and half, sugar and lime peel to a boil, stirring often, over medium-high heat. Let cool for 2 minutes.
2. Strain the mixture into a bowl and discard the peel; rinse and dry the saucepan.
3. In the saucepan, combine the half and half mixture with the coconut milk and tapioca; let stand for 10 minutes.
4. Whisk in the egg and ginger and bring to a boil, whisking constantly, over medium-low heat.
5. Remove from the heat and stir in the vanilla.
6. Transfer to a medium bowl. Press plastic wrap onto the surface of the pudding to prevent a skin from forming; let cool to room temperature, then refrigerate until chilled.
7. Serve with the mango.
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