Best 3 Homemade Cinnamon Vanilla Salvadorian Pudding Recipes

If you're looking for a delectable treat that combines the warmth of cinnamon and the sweetness of vanilla, then Salvadorian pudding is the perfect dessert for you. With its velvety texture and a harmonious blend of flavors, this traditional Salvadorian recipe is a delightful indulgence that will tantalize your taste buds. So, gather your ingredients and let's embark on a culinary journey to create this homemade cinnamon vanilla Salvadorian pudding, a dessert that will surely become a family favorite.

Here are our top 3 tried and tested recipes!

HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING

Homemade Cinnamon-Vanilla Salvadorian Pudding image

A Latin milk pudding for stuffing plantains, donuts, cakes, or simply by itself with sprinkled cinnamon.

Provided by andrea

Categories Desserts Custards and Pudding Recipes

Time 20m

Yield 5

Number Of Ingredients 10

Ingredients

4 ¼ cups milk
3 egg yolks
5 tablespoons white sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1 cinnamon stick
¼ cup raisins
1 tablespoon vanilla extract
1 tablespoon butter
2 teaspoons ground cinnamon

Steps:

Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
Ladle pudding into bowls and top with ground cinnamon.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 37.4 g, Cholesterol 145.6 mg, Fat 9.1 g, Fiber 1.3 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 108 mg, Sugar 27.5 g

HOMEMADE CINNAMON-VANILLA SALVADORIAN PUDDING

Homemade Cinnamon-Vanilla Salvadorian Pudding image

A Latin milk pudding for stuffing plantains, donuts, cakes, or simply by itself with sprinkled cinnamon.

Provided by andrea

Categories Custards and Puddings

Time 20m

Yield 5

Number Of Ingredients 10

Ingredients

4 ¼ cups milk
3 egg yolks
5 tablespoons white sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1 cinnamon stick
¼ cup raisins
1 tablespoon vanilla extract
1 tablespoon butter
2 teaspoons ground cinnamon

Steps:

Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
Ladle pudding into bowls and top with ground cinnamon.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 37.4 g, Cholesterol 145.6 mg, Fat 9.1 g, Fiber 1.3 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 108 mg, Sugar 27.5 g

AMISH CINNAMON PUDDING

Amish Cinnamon Pudding image

This was written in an old cookbook I bought at an auction..I decided to try it..since I was so vague about instructions..first batch failed miserably..only used 1 1/2 cups flour..and so I tried again..below is the corrected recipe and I hope you enjoy it..the brown sugar sinks to the bottom and makes a bowl licking sauce and the batter rises to the top..pecans add just the right amount of texture..wish I could learn how to send a picture...Hope you enjoy it!!

Provided by grandma2969

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups of packed light brown sugar
2 tablespoons butter
1 1/2 cups cold water
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose white flour
1 cup granulated sugar
2 tablespoons butter, melted
1 cup milk
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup pecans, coarsely chopped

Steps:

Mix sauce ingredients first and set aside.
For sauce:.
In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
BATTER:.
In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
Bake for 40-45 minutes or until the center bubbles up.
Serve warm with cream or ice cream -- I used Cool Whip --
I must say -- this pudding reheats well in the microwave --
Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
Bake 45 minutes at 350*.
Serve with whipped cream or thawed non dairy whipped topping.

Tips:

Use room temperature ingredients: This will help the ingredients combine more smoothly and evenly.
Don't overcook the pudding: The pudding should be thick and creamy, but not too thick or rubbery. You can tell the pudding is done when it has reached a boil and then thickened slightly.
Chill the pudding before serving: This will help the pudding set and develop its full flavor.
Serve the pudding with your favorite toppings: Some popular toppings include whipped cream, ice cream, fruit, and nuts.
Make sure the milk and cornstarch mixture is smooth: Any lumps will result in a lumpy pudding.
Use whole milk for a richer flavor: You can also use evaporated milk or coconut milk.
Add the vanilla and cinnamon extracts after the pudding has thickened: This will help preserve their flavor.
Garnish the pudding with a cinnamon stick or grated cinnamon for extra flavor: You can also use a sprinkle of nutmeg or allspice.

Conclusion:

This Salvadorian pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread and it can be customized to your liking with different toppings and flavors. So next time you are looking for a sweet treat, give this recipe a try!