Macaroon Pudding

This classic Latin-American style pudding is a delightful balance of textures and flavors. The smooth, vanilla-scented custard base, thickened gently with gelatin, provides a rich and comforting mouthfeel. It is beautifully contrasted by the crunchy, sweet macaroons that line the mold and top the dish. The addition of bright red candied cherries adds a pop of color and a tangy sweetness that cuts through the richness. Perfect for family gatherings, holiday dinners, or as an impressive yet simple dessert to serve after a heavy meal. It sets firmly in the refrigerator, making it an ideal make-ahead option for entertaining.

Cuisine: Latin American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 328.6

Dietary: Gluten-free

Description

This classic Latin-American style pudding is a delightful balance of textures and flavors. The smooth, vanilla-scented custard base, thickened gently with gelatin, provides a rich and comforting mouthfeel. It is beautifully contrasted by the crunchy, sweet macaroons that line the mold and top the dish. The addition of bright red candied cherries adds a pop of color and a tangy sweetness that cuts through the richness. Perfect for family gatherings, holiday dinners, or as an impressive yet simple dessert to serve after a heavy meal. It sets firmly in the refrigerator, making it an ideal make-ahead option for entertaining.

Ingredients

1 cup Evaporated milk
2 Eggs, slightly beaten
1 cup Sugar
1/4 teaspoon Salt
1 tablespoon Gelatin
1 teaspoon Vanilla
12 Macaroons
6 Candied Cherries
1 cup Water

Directions

1
Sprinkle the gelatin over 1/4 cup of the water in a small bowl and let stand for 5 minutes to soften.
2
In a medium saucepan, combine the evaporated milk, remaining 3/4 cup water, sugar, and salt.
3
Place the saucepan over a pan of simmering water (double boiler method) or cook over low direct heat, stirring frequently.
4
Gradually whisk in the slightly beaten eggs into the warm milk mixture.
5
Continue cooking and stirring constantly until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes. Do not boil.
6
Remove from heat and stir in the softened gelatin until completely dissolved.
7
Stir in the vanilla extract.
8
Allow the custard mixture to cool to room temperature, stirring occasionally.
9
Line a 1.5-quart mold or individual serving glasses with the macaroons, pressing them gently against the sides and bottom.
10
Pour the cooled custard mixture over the macaroons in the mold.
11
Cover and refrigerate for at least 4 hours or until firm.
12
To serve, unmold onto a serving plate if using a mold, or serve directly from glasses. Garnish with candied cherries and whipped cream if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 328.6kcal

% Daily Value *
Total Fat 4.5g7%
Saturated Fat 2.7g14%
Cholesterol 15.0mg5%
Sodium 1279.3mg54%
Total Carbohydrate 67.4g23%
Dietary Fiber 0.4g2%
Sugars 66.8g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to cool the custard to room temperature before pouring it over the macaroons to prevent them from becoming soggy too quickly.

If you cannot find traditional coconut macaroons, you can substitute with crushed coconut cookies or even regular vanilla wafers for a different texture.

This pudding holds well in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing other fridge odors.

For a lighter version, you can use skim evaporated milk, but the texture will be less rich.

Keywords: pudding, custard, macaroon, dessert, gelatin, coconut, cherry, latin, american, chilled, mold, vanilla, eggs, milk, sweet, make-ahead, holiday, party

Read it online: https://www.chefs-mate.com/recipe/macaroon-pudding/