Cuban Blueberry Pudding
Experience a delicious twist on classic Cuban desserts with this creamy, luscious Cuban Blueberry Pudding! Bursting with the naturally sweet and tangy flavor of fresh blueberries, this unique recipe blends the richness of sweetened condensed milk, evaporated milk, and whole milk with the fragrant touch of lime zest, vanilla, and a hint of cinnamon. Smooth and velvety, thanks to finely whisked egg yolks and cornstarch, it’s slow-cooked to custard perfection before being layered with a syrupy blueberry compote. This easy yet elegant dessert is chilled and topped with fresh blueberries and mint for a vibrant finish. Perfect for special occasions or as a refreshing treat, this fusion of tropical Cuban flair and fruity indulgence is sure to enchant your taste buds.
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Recipe Information
Ingredients
- 2 cups fresh blueberries
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 cup whole milk
- 4 large egg yolks
- 3 tablespoons cornstarch
- 0.33 cup granulated sugar
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 0.5 cup blueberries (for garnish)
- 6 leaves mint leaves (optional, for garnish)
Instructions
In a medium saucepan, combine the fresh blueberries and granulated sugar. Cook over medium heat, stirring frequently, until the blueberries release their juices and form a syrupy consistency, about 5 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, egg yolks, cornstarch, lime zest, vanilla extract, ground cinnamon, and salt until smooth.
Pour the milk mixture into a medium saucepan and place it over low-medium heat. Cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens into a smooth custard, about 12-15 minutes. Be careful not to boil the mixture to avoid curdling.
Once thickened, remove the saucepan from heat and stir in the unsalted butter until fully melted and incorporated.
Gently fold in the cooked blueberry mixture, reserving a small amount for topping if desired.
Divide the pudding evenly among 6 small ramekins or serving glasses. Allow the pudding to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or until chilled.
Before serving, garnish each pudding with a few fresh blueberries and a sprig of mint, if desired.
Serve chilled and enjoy the creamy, fruity taste of Cuban Blueberry Pudding!
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 1637 mg | 71% | |
| Total Carbohydrate | 419.7 g | 153% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 376.6 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 2606 mg | 200% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3448 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
