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Diplomat's Pudding - Pudín Diplomatico

Servings: 6 to 8

Ingredients:

  • 1 cup sugar to caramelize the mold
  • 4 slices pound cake
  • 1 - 2 inch piece cinnamon
  • 2 cups milk
  • 1 small slice of lemon rind
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 tablespoons apricot brandy or other liqueur
  • 1 - 15 -ounce can fruit cocktail, drained

    • Directions

    Caramelize a rectangular 4 cup loaf type mold. Set aside to cool.

    Preheat the oven to 350°.

    Boil the milk with the cinnamon and lemon rind and set aside to cool.

    Beat the eggs with the sugar, salt, liqueur and vanilla. Strain the milk and add, mixing it well.

    Pour the egg and milk mixture into the prepared mold. Spoon the very well drained can of fruit cocktail over the mixture, allowing the fruit to sink in. Place the slices of pound cake over this, covering the top of the mold.

    Bake in a water bath for ½ hours. Let cool and refrigerate. Loosen the sides of the mold and invert. The pound cake will remain on the bottom.

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    Last time this page was edited August 22, 2015
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