| Prep: 10 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 10g | 7g | 52g |
| sugars | fibre | protein | salt |
| 38g | 5g | 6g | 0.2g |
Every now and then, a recipe comes along that simply captivates my edible imagination. This, my friends, is one of those times. Sapodilla Pudding. Just the name alone hints at tropical indulgence, the kind of dessert you might discover on a whimsical, cobblestone street in New York City. There’s something about the fusion of cultures you find in the city that echoes so purely in this dish; it’s a delightful homage to the diverse culinary landscape we are so lucky to experience in NYC.
A Dish of Contrast
One of the things I adore about this sapodilla pudding recipe is its brilliant contrast of rich, creamy sweetness and the exotic undertones of the sapodilla fruit. For those not familiar, the sapodilla is a fruit native to Central and South America. It’s sweet, yet possesses an almost pear-like graininess that gives our pudding an unexpected but delightful texture. Like New York, where you can stumble upon a hole-in-the-wall bistro tucked between towering skyscrapers, this pudding represents a delightful mix of the familiar and the new.
Cosying up with Sapodilla Pudding
Picture this, if you will. You’ve just stepped in from a crisp, NYC winter day. The city lights twinkle beyond your window as you shed your layers, and all you crave is something warm and delicious. This, my friends, is when the sapodilla pudding shines. It’s akin to sipping a warm mug of hot chocolate while watching the snow fall, but with a flavorful, culinary twist. Don’t get me wrong – I love hot chocolate. But there’s a world of flavors out there to explore. Why limit ourselves, right?
Speaking of flavor, I should mention that while the sapodilla is definitely the star of this pudding, the supporting cast of cinnamon and nutmeg shouldn’t be overlooked. Akin to the classic rice pudding, the aromatic harmony of these spices creates that warm, comforting feel we often associate with homely delights. As for pairing suggestions, a hearty plate of pumpkin and spinach pull-apart bread would make an excellent match, the savoury pumpkin and spinach flavors complementing the sweet sapodilla pudding perfectly.
A Healthy Indulgence
As well as being a tantalizing dessert, sapodilla pudding isn’t without its nutritional perks. Sapodilla is packed with Vitamin C, fiber, and antioxidants. So while you’re savouring this velvety dessert, remember that not all indulgences have to come with a side of guilt. You’re also nourishing your body in the process.
So, whether you’re a native New Yorker like myself, or fortunate enough to visit and experience the city’s culinary delights firsthand, I genuinely hope you’ll add this sapodilla pudding to your recipe repertoire. It’s a sentimental favorite of mine, a delicious nod to NYC and a tropical paradise all in one. You could say it’s a little bit like me – a slice of NYC, with a dash of the unexpected.
What You’ll Need
- 4 ripe sapodillas
- 2 cups whole milk
- 3 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 cup whipped cream for garnish
Method
Step One
Begin by washing the sapodillas thoroughly. Cut them into halves and take out the seeds. Using a spoon, scoop out the pulp and place it in a bowl.
Step Two
Put the sapodilla pulp in a blender and blend until it becomes a smooth paste. Set this aside for later use.
Step Three
In a large saucepan, combine the whole milk, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg. Stir the ingredients together and place the saucepan over medium heat.
Step Four
Cook the milk mixture, stirring constantly, until the sugar is completely dissolved and the mixture is well combined. This should take about 5 minutes but be careful not to let the milk boil.
Step Five
In a small bowl, mix together the cornstarch and cold water until it forms a smooth paste. Slowly pour this mixture into the saucepan with the milk, stirring constantly to avoid formation of lumps.
Step Six
Continue to cook the mixture over medium heat, stirring constantly, until the mixture thickens up to a creamy consistency. This should take about 10-15 minutes.
Step Seven
Remove the saucepan from the heat and stir in the sapodilla pulp until it is fully incorporated.
Step Eight
Divide the mixture into four serving dishes and chill them in the refrigerator for at least 2 hours or until they are fully set.
Step Nine
When you’re ready to serve, top each pudding with a generous dollop of whipped cream and serve immediately. Enjoy your Sapodilla Pudding!
