Maizena
This delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding comes together in minutes and is ridiculously easy on your wallet.
Servings: 4 bowls
Ingredients
- 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
- Place a large heavy-bottomed pot over medium heat. Add the milk, sugar, cinnamon, nutmeg, salt, and vanilla. Mix to incorporate.
- Add the cream to a bowl and mix in the cornstarch until no lumps remain.
- Whisk the cornstarch mixture into the milk mixture little by little.
- 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.
- Serve hot with a bit of cinnamon sprinkled on top.
See how we calculate recipe costs here.
Nutrition
Serving: 1bowl | Calories: 431kcal | Carbohydrates: 33g | Protein: 10g | Fat: 29g | Sodium: 119mg | Fiber: 0.3g