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Cupuacu Custard Pudding

The creamy, rich flesh of the cupuaçu makes it particularly suited to milk-based sweets and dessert.

- 1 cup frozen cupuaçu pulp
- 1 cup granulated sugar
- 1 can sweetened condensed milk
- 3/4 cup (200 ml) water
- 4 whole free-range eggs
- 1 Tbsp. cornstarch

Preparation:

Preheat the oven to 350F (175C). Caramelize the sugar, then line a glass or ceramic cooking dish with the sugar.
Add the remaining ingredients to a blender, then blend until smooth and creamy. Pour the liquid into the caramelized baking dish, then put the dish into a large glass casserole or lasagne dish. Pour in boiling water until water reaches the top of blender liquid. Carefully place on middle rack in pre-heated oven. Cook for approximately 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Remove from heat. Let cool completely.

To serve, briefly set the baking dish is hot water to melt the caramel, then reverse the dish onto a serving platter. Serve immediately. In a bowl, first mix the sugar and cornstarch. Then, add the coconut milk and acai. Pour the mix into a pan, stirring constantly until thickened. Place in a pudding pan or glasses, wet with cold water.

Leave to cool in the refrigerator until the mixture hardens.


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