Bolodimahishicornpuddingcuracaocaribbean Recipes
BOLO DI MAHISHI -- CORN PUDDING (CURACAO -- CARIBBEAN)
Make and share this Bolo Di Mahishi -- Corn Pudding (Curacao -- Caribbean) recipe from Food.com.
Provided by Sydney Mike
Categories Corn
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F, & grease an 8-inch loaf pan.
- Mix together the eggs, sugar, salt, pepper & creamed corn, blending well.
- Pour into prepared loaf pan, then top with breadcrumbs & dot with margarine.
- Bake for about 60 minutes or until golden brown.
BUDIN (PUERTO RICAN BREAD PUDDING)
Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!
Provided by Nande
Categories World Cuisine Recipes Latin American Caribbean
Time 5h
Yield 10
Number Of Ingredients 13
Steps:
- Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
- Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
- Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 74.9 g, Cholesterol 115.8 mg, Fat 15.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 8.5 g, Sodium 656.1 mg, Sugar 52.3 g
BUDIN - COSTA RICAN BAKED PUDDING
This delicious dessert is a cross between a custard and a bread pudding. In fact, it starts its life as a stale french roll or baguette. This recipe is from a Costa Rican foodie website: recetasdecostarica.com but obviously, the recipes are all in Spanish! Be sure the bread is old and dry. You can personalize this recipe in so many tasty ways... try adding any of the following: 1/2 cup raisins, candied fruit or shredded coconut, 1 tsp orange zest, almond extract instead of vanilla, etc. The finised product is wonderful with a scoop of homemade vanilla ice cream and a drizzle of home-made fruit reduction (think raspberry!). Enjoy...
Provided by Jostlori
Categories Dessert
Time 1h15m
Yield 1 pan, 10 serving(s)
Number Of Ingredients 7
Steps:
- Butter a baking dish, preheat oven to 350 degrees.
- Place bread into large saucepan, add milk and let stand for five minutes.
- Add vanilla, cinammon, butter and sugar to the saucepan, then bring to a boil, stirring occasionally.
- Remove from heat and let cool for five minutes.
- In separate bowl, beat eggs and set aside.
- Place bread mixture in a blender jar (fill only halfway at first, start blender). Then, with blender running, ladle rest of mixture into blender. Process till smooth and return mixture to saucepan.
- Take one cup of hot mixture and ladle slowly into beaten eggs to temper them. Then add egg mixture to saucepan. Stir well to incorporate. If adding other ingredients (raisins, coconut, etc) add now.
- Pour into prepared pan and bake for one hour or until toothpick inserted in center comes out clean. Let cool to room temp for easy cutting.
Nutrition Facts : Calories 263.6, Fat 14.3, SaturatedFat 8.6, Cholesterol 93.9, Sodium 183.3, Carbohydrate 28.6, Fiber 0.3, Sugar 20.3, Protein 5.9
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