BM # 74: Week 2, Day 2
Theme : Are you pudding me?
Recipe: Dulce de Leche pudding

I love anything sweet and I love them even more if its easy to make. That’s how I got hooked onto puddings. The book Puddin’, my happy find of the year, has been a good influence in that direction. Its a wonderful book to rely on when it comes to feeding a crowd. I have slowly started substituting milk for cream in some of the recipes to reduce the calories a bit and I also serve much smaller portions than the book recommends. I find that smaller portions work out better when it comes to rich desserts like these.

My husband, who doesn’t like sweets much, likes dulce de leche a lot. I remember gifting him Dulce de leche for one of his birthdays :-). It was special because we don’t get it in India and I made it by pressure cooking condensed milk. I still remember him watching a movie and working his way slowly through that can of cooked condensed milk. Sweet simple times :-)!

I had made this pudding when one of my friends came over for dinner to our place. I had lost touch with a lot of friends over the years. So imagine running into a close friend after almost 10 years when you are shopping at Costco! I didn’t even have a clue where she was in this big world and it seems that she was just 20 minutes away from my home all this time! Those are moments and feelings that cannot be expressed in words :-)

Anyway, coming to the recipe here, its simple to prepare, tasty, creamy and smooth and just delicious. But I am biased towards anything sweet, so don’t just take my word, prepare it and see for yourself.

Recipe source: Puddin’ by Clio Goodman

Serves: 10 small servings 

Ingredients:

• 2 cups whole milk
• 1/2 cup heavy cream
• 6 tablespoons cornstarch/cornflour
• 3 egg yolks(I skipped)
• 1 tablespoon brown sugar
• a pinch of salt
• 2  (14 oz) cans of dulce de leche

Method:

1. In a medium saucepan, whisk everything except the dulce de leche until no corn flour or sugar lumps remain.
2. Cook over medium heat, whisking all the time until it starts to thicken. When you lift the whisk off the pudding and it leaves a shadow, the pudding is done).
3. Remove from heat and strain through a sieve. Now add the dulce de leche and whisk into the pudding.
4. Let it cool for 10-15 minutes and refrigerate until time to serve or at least 2-3 hours. You can cover with a cling wrap on top of the surface to prevent the pudding skin from forming, but I didn’t bother.
5. Decorate as you wish and serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74