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Category: Desserts

Pudin de naranja

The menu is sophisticated and unusual -- fish stuffed with cinnamon-spiced ground nuts, fresh fava beans cooked with lettuce and ham, corn pudding and, for dessert, tuberose ice cream. The latest at a trendy fusion cafe? No -- it's Old ... Read more

Total time: 1 hour 15 minutes | Serves 8 to 10
Note: Adapted from "Encarnacion's Kitchen." Pan dulce, sweet Mexican bread, is available in Latino bakeries and groceries. You may also use a firm dry cake for making crumbs.
  • Peel from 1/4 mandarin orange or tangerine
  • 1/2 cup plus 1/4 teaspoon sugar, divided
  • 4 cups milk
  • 1 cinnamon stick
  • 2 tablespoons softened butter plus more for preparing the baking dish
  • 3 egg yolks
  • 2 cups fine crumbs from day-old pan dulce or cake
  • 1/3 cup raisins
  • 1/4 cup slivered almonds, chopped

Step 1Heat the oven to 325 degrees. Butter a glass 7- by 11-inch baking dish.

Step 2Finely chop together the citrus peel and one-fourth teaspoon sugar. Set aside 1 tablespoon of the peel mixture for this recipe. Save the rest for another use.

Step 3Combine the milk, remaining sugar and cinnamon stick in a medium saucepan over medium heat and bring to a boil, stirring occasionally. Remove from heat and stir in the butter.

Step 4Place the egg yolks in a small bowl and beat with a fork to break up yolks. Gradually beat in some of the hot milk mixture, then return all of the combined egg and milk mixture to the saucepan. Remove the cinnamon stick and add the crumbs, raisins, almonds and peel mixture and stir to mix evenly.

Step 5Pour into the baking dish and bake for 50 to 55 minutes, until a knife inserted near the center comes out clean. Serve warm.

Each serving:
209 calories; 5 grams protein; 26 grams carbohydrates; 1 gram fiber; 10 grams fat; 4 grams saturated fat; 87 mg. cholesterol; 62 mg. sodium.
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