Colombian Dulce de Leche Pudding
This Colombian pudding is a creamy chilled dessert made with milk, dulce de leche, cinnamon, butter, cornstarch and raisins. The mixture is cooked on the stovetop until thickened, then chilled until firm, creating a smooth, sweet and flavorful pudding.
Equipment
- Deep pan or skillet Used to cook the pudding cream.
- whisk Helps dissolve the dulce de leche and cornstarch without lumps.
- bowl Used to mix the milk with the cornstarch.
- Pudding mold Should be lightly greased to make unmolding easier.
- refrigerator Needed to set the pudding before serving.
Ingredients
- 1 liter room-temperature milk
- 400 g dulce de leche
- 2 pieces cinnamon sticks
- 1 tablespoon butter
- 2 cups room-temperature milk
- 250 g cornstarch
- to taste raisins
- as needed coconut oil for greasing the mold
Instructions
- With the heat still off, pour 1 liter of milk into a deep pan or skillet.
- Add the dulce de leche and stir. Turn on the heat and whisk until the dulce de leche dissolves completely into the milk.
- Add the cinnamon sticks and butter. Keep stirring until the butter melts and blends into the cream.
- In a bowl, add the 2 cups of room-temperature milk and the cornstarch. Mix very well until completely dissolved.
- Pour the milk and cornstarch mixture into the pan and stir constantly until the cream thickens and becomes smooth.
- Add raisins to taste, mix well and remove the cinnamon sticks.
- Turn off the heat and pour the cream into a mold lightly greased with coconut oil. Smooth the surface so the pudding is even.
- Refrigerate for about 3 hours, or until well set.
- Unmold carefully and serve chilled.
Notes
Stir constantly while cooking to prevent the cream from sticking to the bottom of the pan. Dissolve the cornstarch well in room-temperature milk before adding it to the hot mixture so the pudding stays smooth. Lightly grease the mold with coconut oil or another neutral oil to make unmolding easier.
