Pudding with dried fruits and pieces of guava paste

Preparation Time

90 minutes

Note

A classic dessert, delicious and perfect for making use of yesterday's bread. The Cuban twist comes from the rum or liqueur and the bits of guava paste. It's excellent as a Christmas dessert, which is when dried fruits are sold.

Ingredients

For the dough:

These ingredients are for a mold with a diameter of 18 cm (1800 ml)

1. 3 eggs
2. 1 pound of bread (preferably from the day before)
3. 1 liter of milk
4. 1 cup of sugar
5. 1 cinnamon stick
6. 1 teaspoon of nutmeg
7. 2 teaspoons of vanilla
8. Nuts to taste: raisins, almonds, walnuts, pieces of guava paste, or any quince.
9. 1 dash of rum, dry wine, or liqueur

For the caramel:

5 tablespoons of white sugar

Instructions

Preparation:

Paso 1: Prepare the dough

1. Crumble the bread:
2. Place the bread in a deep bowl and crumble it. Set aside.
3. Prepare the milk:
4. In a saucepan, heat the milk with the cup of sugar and the cinnamon stick.
5. When it starts to boil, turn off the heat and pour it over the crumbled bread.
6. Mix well until the bread is completely soaked and soft.
7. Add the ingredients:
8. Beat the eggs and add them to the bread and milk mixture.
9. Add the nutmeg, vanilla, and, if you like, a little more sugar.
10. A continuación agregar las almendras o nueces trituradas previamente. Agregar las pasitas, o cualquier otro fruto deshidratado como arándanos u orejones de melocotón. Agregar los trocitos de barra de guayaba. Esto le dará un toque especial al pudín. Lo importante es que las piezas a agregar estén trituradas, si son frutos secos,o cortadas bien pequeñas si son frutas deshidratadas o barra de guayaba o membrillo. Reservar .

Step 2: Make the caramel:

Melting the sugar:

1. In a skillet over medium-high heat, melt the 5 tablespoons of white sugar. Stir constantly with a wooden spoon to prevent it from burning.
2. When the sugar is completely melted and has a uniform amber color, remove it from the heat.

Cover the mold:

1. Quickly pour the caramel into the pudding mold.
2. Carefully rotate the mold (use oven mitts to avoid burning yourself) to cover the bottom and sides with the caramel. Be very careful not to spill it on yourself, as it burns. It is advisable to do this over the sink in case of any spills.
3. Let the candy cool and harden. It can be taken outside by the window for a few minutes.

Step 3: Cook the pudding

Pour the mixture:

1. Once the caramel is hard, pour the pudding mixture into the mold.
2. Bain-Marie in a conventional pot: Place the mold in a large saucepan with water (the water should cover only ⅓ of the mold).
3. Bring to a boil over high heat, and once it starts boiling, reduce to medium heat and cook for 1 hour.
4. One way to check if our pudding is done is to remove it from the water at 45 minutes, open the mold, and insert a toothpick or thin knife. If it comes out wet, it means it's not cooked yet; if it comes out dry, it's ready.
5. Double boiler in a pressure cooker: Follow the same procedure, but cook for 45 minutes once the cooker reaches pressure. Cook on high until it reaches pressure, then immediately reduce to medium heat for 45 minutes.

Paso 4:Cool and unmold

• Let the pudding cool uncovered.
• Place a deep plate over the mold and, carefully, turn it upside down so that the caramel covers the pudding as it falls.

Tips:

• Serve cold to fully enjoy its flavor.
• You can serve it with whipped cream or fresh fruit.

Enjoy this delicious pudding with a taste of tradition!

Servings

8