Latin•budget
Maizena
This delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding comes together in minutes and is ridiculously easy on your wallet.
- Prep time
- 4 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups whole milk ($0.97)
- 1/4 cup sugar ($0.06)
- 1/2 tsp cinnamon, plus more for serving ($0.04)
- 1 pinch nutmeg ($0.01)
- 1 pinch salt ($0.01)
- 1/2 tsp vanilla ($0.29)
- 1/4 cup cornstarch ($0.12)
- 1 cup heavy cream ($1.37)
Instructions
- 1
Place a large heavy-bottomed pot over medium heat. Add the milk, sugar, cinnamon, nutmeg, salt, and vanilla. Mix to incorporate.
- 2
Add the cream to a bowl and mix in the cornstarch until no lumps remain.
- 3
Whisk the cornstarch mixture into the milk mixture little by little.
- 4
Bring the mixture to a boil and continue to whisk until the milk is pudding consistency and coats the back of a wooden spoon, about 3 to 5 minutes.
- 5
Serve hot with a bit of cinnamon sprinkled on top.