Pudin de naranja

Time 1 hour 15 minutes
Yields Serves 8 to 10
Pudin de naranja

Heat the oven to 325 degrees. Butter a glass 7- by 11-inch baking dish.


Finely chop together the citrus peel and one-fourth teaspoon sugar. Set aside 1 tablespoon of the peel mixture for this recipe. Save the rest for another use.


Combine the milk, remaining sugar and cinnamon stick in a medium saucepan over medium heat and bring to a boil, stirring occasionally. Remove from heat and stir in the butter.


Place the egg yolks in a small bowl and beat with a fork to break up yolks. Gradually beat in some of the hot milk mixture, then return all of the combined egg and milk mixture to the saucepan. Remove the cinnamon stick and add the crumbs, raisins, almonds and peel mixture and stir to mix evenly.


Pour into the baking dish and bake for 50 to 55 minutes, until a knife inserted near the center comes out clean. Serve warm.

Adapted from “Encarnacion’s Kitchen.” Pan dulce, sweet Mexican bread, is available in Latino bakeries and groceries. You may also use a firm dry cake for making crumbs.

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