Warm Cajeta Pudding with Fresh Berries {Cookbook of the Month }

Warm Cajeta Pudding with Fresh Berries {Cookbook of the Month } might be just the dessert you are searching for. One serving contains 326 calories, 9g of protein, and 14g of fat. For $1.05 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. 27 people were glad they tried this recipe. It is brought to you by Taste and Tell Blog. If you have cake flour, berries, cajeta, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours. Taking all factors into account, this recipe earns a spoonacular score of 24%, which is rather bad. If you like this recipe, you might also like recipes such as Cookbook of the Month – Fresh Mango Pudding, Vanilla Pudding with Fresh Berries and Gingersnaps, and Lemon Pudding Cake with Fresh Mixed Berries.

Servings: 8

Preparation duration: 45 minutes

Cooking duration: 100 minutes

 

Ingredients:

1 teaspoon baking powder

1/4 teaspoon baking soda

2 cups fresh berries

extra berries, creme fraiche or sour cream

3/4 cup cake flour

1/2-inch cinnamon stick, preferably Mexican canela

1 tablespoon light corn syrup

1 tablespoon cream sherry, rum, or brandy (optional)

6 large egg, at room temperature

4 large eggs, at room temperature

3/4 cup heavy (whipping) cream

1 cup sugar

1 teaspoon pure vanilla extract

1 quart goat's milk, cow's milk, or a mixture of the two

1 1/2 cups cajeta

Equipment:

measuring cup

dutch oven

sieve

oven

baking paper

frying pan

mixing bowl

spatula

whisk

baking pan

baking sheet

bowl

Cooking instruction summary:

Stir together the milk, sugar, corn syrup and cinnamon stick in a medium-sized (4-quart) heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that’s the consistency of maple syrup, about 10 minutes more.Strain the cajeta through a fine-mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups.) Refrigerate covered. When cold, the cajeta should have the consistency of thin corn syrup.Preheat the oven to 350. Grease and flour a 17×11 inch jelly roll pan. Lightly grease the pan, then line with parchment paper, then grease and flour the paper.Sift together the flour and baking powder. Separate the eggs – you will need all the yolks, but only 4 of the whites. Place the yolks in the bowl of a mixer, add 1/2 cup sugar, the vanilla and 3 tablespoons of hot water. Beat on medium-high speed for 5 minutes, until light in color and texture. Using a whisk or a rubber spatula, fold in the flour mixture in 2 additions. If you only have 1 mixing bowl, scrape the mixture into a large bowl and clean and dry the mixing bowl.Beat the egg whites in the clean bowl at medium speed until they form soft peaks. Add 1 T of the remaining sugar, beat for 1 minute, then add the final 1 T. of sugar, beating for an additional 1 minute. The whites should be firm, but not stiff, shiny, not dry. Gently fold into reserved batter a third at a time.Carefully spread batter evenly over prepared baking pan. Place in the center rack of the oven and bake for about 15 minutes or until lightly golden brown. Let cool completely to room temperature.Tear cake into small pieces and spread out on a baking sheet. At 350 degrees F, bake again, turning at 5 minute intervals, until the pieces are dry and crunchy, approximately 10 minutes. Let cool.To make the pudding, you will only need about 1/3 of the pieces.Preheat oven to 350 degrees F. Lightly spray an 8×8-inch baking pan. In a large bowl, whisk together the heavy cream and eggs, then add the cajeta and whisk well to combine.Sprinkle 2 c. of the cake piece over the bottom of the dish and cover with berries. Then top with the remaining 2 c. of the cake pieces. Slowly pour the egg mixture over the cake and berries, making sure everything is evenly moistened. Let stand about 15 minutes to soak, occasionally pressing the bread down gently into the liquid.Bake until the pudding is bubbling around the edges, and is a deep golden brown, about 40 minutes. Cool slightly, and serve warm with a dollop of cream and fresh berries.Alternately, you can bake these in individual servings. They will take about half the time to cook.

 

Step by step:


1. Stir together the milk, sugar, corn syrup and cinnamon stick in a medium-sized (4-quart) heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that’s the consistency of maple syrup, about 10 minutes more.Strain the cajeta through a fine-mesh strainer set over a large measuring cup.

2. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups.) Refrigerate covered. When cold, the cajeta should have the consistency of thin corn syrup.Preheat the oven to 35

3. Grease and flour a 17×11 inch jelly roll pan. Lightly grease the pan, then line with parchment paper, then grease and flour the paper.Sift together the flour and baking powder. Separate the eggs – you will need all the yolks, but only 4 of the whites.

4. Place the yolks in the bowl of a mixer, add 1/2 cup sugar, the vanilla and 3 tablespoons of hot water. Beat on medium-high speed for 5 minutes, until light in color and texture. Using a whisk or a rubber spatula, fold in the flour mixture in 2 additions. If you only have 1 mixing bowl, scrape the mixture into a large bowl and clean and dry the mixing bowl.Beat the egg whites in the clean bowl at medium speed until they form soft peaks.

5. Add 1 T of the remaining sugar, beat for 1 minute, then add the final 1 T. of sugar, beating for an additional 1 minute. The whites should be firm, but not stiff, shiny, not dry. Gently fold into reserved batter a third at a time.Carefully spread batter evenly over prepared baking pan.

6. Place in the center rack of the oven and bake for about 15 minutes or until lightly golden brown.

7. Let cool completely to room temperature.Tear cake into small pieces and spread out on a baking sheet. At 350 degrees F, bake again, turning at 5 minute intervals, until the pieces are dry and crunchy, approximately 10 minutes.

8. Let cool.To make the pudding, you will only need about 1/3 of the pieces.Preheat oven to 350 degrees F. Lightly spray an 8×8-inch baking pan. In a large bowl, whisk together the heavy cream and eggs, then add the cajeta and whisk well to combine.Sprinkle 2 c. of the cake piece over the bottom of the dish and cover with berries. Then top with the remaining 2 c. of the cake pieces. Slowly pour the egg mixture over the cake and berries, making sure everything is evenly moistened.

9. Let stand about 15 minutes to soak, occasionally pressing the bread down gently into the liquid.

10. Bake until the pudding is bubbling around the edges, and is a deep golden brown, about 40 minutes. Cool slightly, and serve warm with a dollop of cream and fresh berries.Alternately, you can bake these in individual servings. They will take about half the time to cook.


Nutrition Information:

Quickview
337k Calories
9g Protein
14g Total Fat
41g Carbs
3% Health Score
Limit These
Calories
337k
17%

Fat
14g
23%

  Saturated Fat
7g
45%

Carbohydrates
41g
14%

  Sugar
30g
34%

Cholesterol
263mg
88%

Sodium
134mg
6%

Alcohol
0.37g
2%

Get Enough Of These
Protein
9g
20%

Selenium
24µg
35%

Vitamin B2
0.34mg
20%

Phosphorus
188mg
19%

Vitamin A
684IU
14%

Vitamin B5
1mg
11%

Vitamin B12
0.6µg
10%

Vitamin D
1µg
9%

Manganese
0.19mg
9%

Folate
36µg
9%

Calcium
77mg
8%

Vitamin E
1mg
8%

Iron
1mg
7%

Vitamin K
7µg
7%

Vitamin B6
0.14mg
7%

Zinc
1mg
7%

Fiber
1g
6%

Potassium
189mg
5%

Copper
0.08mg
4%

Magnesium
14mg
4%

Vitamin B1
0.05mg
4%

Vitamin B3
0.38mg
2%

Vitamin C
1mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Mushroom and Parmesan Brown Rice Risotto
Stuffed zucchini with rice and mushroom
Potatoes Smothered W/ Egg Sauce (Cariucho)
Brown Sugar and Balsamic Glazed Pork Loin
The Best Mashed Potatoes
Peppermint Patties
Mini Bacon and Egg Casseroles
Spicy Thai Steak Salad
Crave Chocolate Mint Liqueur, Vodka and Vanilla Ice Cream Shake
Roasted Ranch Potatoes
Food Trivia

Onion is Latin for ‘large pearl’.

Food Joke

I am on a seafood diet. Every time I see food, I eat it.

Popular Recipes
Cabbage Lasagna

Cooking Inspired By Love

Mint Yogurt Dip

Tickling Palates

Mixed Green Salad with Cranberry Vinaigrette

Foodnetwork

Berry Simple French Toast Bake

Simple Green Moms

Balsamic Shrimp Salad

Will Cook for Smiles