To make maja blanca, first you'll want to combine evaporated milk, coconut milk and sugar in a pot on medium heat and bring the mixture to a boil. The amount of sugar you put depends on how sweet you want your maja so start with ½ cup, taste, and adjust from there. I put between ¾ and 1 cup of sugar. 2 SIMMER.
3. Drizzle the melted butter on top of the bread pieces. Try to get it spread as evenly as possible, because you want every bite to have a hint of buttery goodness. Mix it up in the pan a bit if need be to immerse all the pieces. 4. Sprinkle the raisins all over the pan. If you're using raisins, of course!
Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets. Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously.
Make our no-bake blackberry cheesecake bars, our no-bake whipped ricotta cheesecake, our lemon-blueberry mini cheesecakes, or our banana pudding cheesecake bars instead. More of a cake or pie fan
For the graham disc base, in a bowl, mix melted butter, crushed graham cracker crumbs, sugar, and cinnamon powder in order. Mix until there are no more dry spots. Place in a baking tray or pan with edges. Press down the mixture until even then cut into circles before freezing. For the salted caramel, melt sugar in a pot over medium heat, mixing
Place 3 tablespoons of sugar in each llanera. Set the llanera on the stovetop over low heat, and using tongs, move llanera repeatedly over flames until sugar is melted and turns to honey gold. Continuously tilt and swirl the llanera to ensure even melting and to distribute the liquid on the bottom of the mold.
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pudding ingredients and procedure
