Serves: 6
Total Calories: 194
1. In a heavy medium nonreactive saucepan, mix 1/2 cup of the sugar with the cornstarch and salt. Stir in the egg yolks until blended, and gradually whisk in the milk. Bring to a boil over medium heat, whisking constantly, and cook until thickened, about 6 to 8 minutes.
2. Remove from the heat and stir in the sherry and the vanilla. Transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top. Refrigerate until cold, at least 2 hours. (Natillas will have a creamy soft consistency.) Spoon into small dessert bowls and serve cold. Garnish, if desired. Pudding keeps, covered and refrigerated, up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Vanilla Pudding recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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