Here’s a simple and creamy Spanish Cream Pudding recipe, a classic dessert that’s smooth, slightly tangy, and perfect for any occasion:
Ingredients (serves 4–6)
- 1 cup sweetened condensed milk
- 1 cup whole milk (or evaporated milk for richer flavor)
- 1/2 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch (optional, for thicker pudding)
- 1/4 cup blanched almonds or cashews, chopped (optional, for garnish)
Instructions
1. Prepare the Mixture
- In a medium saucepan over low heat, combine the sweetened condensed milk, whole milk, and sugar. Stir until the sugar is dissolved.
- In a separate bowl, lightly beat the eggs and cornstarch (if using).
2. Temper the Eggs
- Slowly pour a small amount of the warm milk mixture into the eggs, whisking constantly to prevent curdling.
- Gradually add the egg mixture back into the saucepan with the remaining milk, stirring continuously.
3. Cook the Pudding
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes).
- Remove from heat and stir in the vanilla extract.
4. Chill and Serve
- Pour the pudding into individual serving cups or a large dish.
- Refrigerate for at least 2 hours until set.
- Garnish with chopped almonds, cashews, or a sprinkle of cinnamon before serving.
This dessert is creamy, lightly sweet, and has a delicate, custard-like texture.
If you want, I can also give a simpler no-cook version that sets in the fridge without any stove-top cooking.
Do you want me to share that version?
