Brulée Pudding

Ingredients:

400 g heavy cream
100 g milk
1 sweet bread bun
4 eggs
1/2 cup sugar
1 tbsp vanilla

Preparation:

Stir the yolks with the sugar and vanilla until obtaining a bow point.

Boil the heavy cream and retire of the fire.
Add it to the previous mixture little by little.

Add milk, beat and thicken in bath Maria.
Cut the bread in pieces and introduce in the previous mixture.

Spill the mixture into a greased Pyrex and dust it with the sugar.
Broil for 5 minutes

Chicheme (Corn and Coconut Dessert)

Ingredients:

1 kg cracked maize
2 tbsp "fecula de maiz"
2 chips cinnamon
1/4 cup butter
1/4 cup "clavos de olor"
1/2 teaspoon "nuez moscada"
250 ml evaporated milk
2 liquefied coconuts (coconut milk)
1 liter milk
3 cups sugar
1 tbsp vanilla
Picks of salt

Preparation:

Let boil the corn in three liters of water for one hour.

Place it in another separate pot and mix it with evaporated milk, the coconut milk, the vanilla, the cinnamon, the "nuez moscada" and the "clavos de olor".
Add the milk, the sugar, the salt and butter.
Incorporate the "fecula de maiz".
Let boil but keep stir constantly until obtaining the wished thickness.

Retire the cinnamon and the "clavos de olor" with a spoon.
Serve it hot or cold.

Coconut Puddin

Ingredients:

250 g sugar g
50 g coconut
1 tbsp "maicena"
1 teaspoon butter
1 small branch of cinnamon
3 eggs
1 egg white
3/4 cup water

Preparation:

Cook the sugar with the water and the cinnamon until obtaining a a little thick syrup and reserve.

Stir the eggs until they are well frothy and pale.
Add the coconut, the "maicena" and the prepared syrup, without the cinnamon.
Let rest for minutes.

Stir the egg white at verge of snow.
Add it to the previous mixture wiht surrounding form.
Spill the mixture in a greased mold.

Bake at 160º (350ºF) for 40 minutes.
Let cool and serve.

Tea and Orange Puddin

Ingredients:

5 eggs
2 bags black tea
2 "clavos de olor"
1 cinnamon stick
2 oranges (its juice)
1 cup cold heavy cream
3/4 cup boiling water
3/4 cup sugar
1/4 cup water
1/2 teaspoon salt

Preparation:

Stir the yolks with the sugar until obtaining a pale color.

Prepare the tea in the boiling water with the cinnamon and the "clavos de olor".
Let rest 2 minutes and retire the "clavos de olo", the cinnamon and the tea.

Soak the unflavored gelatin in 1/4 cup water for 5 minutes.
Dissolve in the tea.
Mix with the yolks and the orange juice.

Stir the heavy cream forming whipped cream.
Mix with the yolks.
Cover and refrigerated for 45 minutes.

Stir the egg whites with the salt on the verge of snow.
Add the egg whites to the previous mixture with envolving movements.

Spill the mixture in glasses.
To cover and refrigerated for4 hours.

Rice Puddin

Ingredients:

6-7 cups milk
1 cup rice
4 egg yolks
1 cup sugar
2 tbsp butter
Lemon rind

Sauce:
1 1/2 cup red wine
1 1/2 cup water
2 tbsp baking powder
4 tbsp sugar
Lemon rind

Preparation:

Place the rice and milk in a pot.
Cook until the rice is burst.
Let cool.

Add the yolks, the sugar, the butter and the grated rind of the lemon and mix it very well.

Preheat the furnace at 190ºC (375ºF).
Place the mixture in a greased mold.
Bake until it gilds.

Sauce:
Place all the ingredients in a pot.
Cook to average fire without letting move until forming a sirope thick.
Serve on rice puddin.