Pudín de auyama (calabaza, zapallo)

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Pudín de auyama (calabaza, zapallo). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pudín de auyama (calabaza, zapallo) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Pudín de auyama (calabaza, zapallo) is something that I have loved my entire life.

Many things affect the quality of taste from Pudín de auyama (calabaza, zapallo), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pudín de auyama (calabaza, zapallo) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pudín de auyama (calabaza, zapallo) is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pudín de auyama (calabaza, zapallo) estimated approx 3 horas.

To get started with this recipe, we have to first prepare a few components. You can cook Pudín de auyama (calabaza, zapallo) using 8 ingredients and 3 steps. Here is how you cook that.

Vi esta receta y me pareció buena. En la receta original lo llaman flan, pero para mi el flan lleva huevos así que lo llamo pudín. Es fácil y muy bueno. En casa gustó.

Ingredients and spices that need to be Make ready to make Pudín de auyama (calabaza, zapallo):

1. 300 gramos calabaza
2. 9 cucharadas agua
3. 4 datiles
4. 6 cucharadas agua
5. 300 ml leche
6. 6 cucharadas azúcar
7. 2 cucharadas gelatina en polvo sin sabor
8. 1/2 cucharadita esencia de vainilla

Instructions to make to make Pudín de auyama (calabaza, zapallo)

1. En un bol pequeño se ponen a remojar los dátiles en agua caliente. Mientras en una olla se coloca la calabaza cortada en pedazos pequeños con las 9 cucharadas de agua, se cocina hasta que se ablanden. Se cuela y se aparta. Los dátiles se licúan con seis cucharadas de agua se colocan en una ollita se cocina a fuego lento con una pizca de jengibre en polvo y canela hasta que se espese, si está muy espeso se puede agregar más agua. Se cuela y se guarda en el frigorífico.
2. De la leche se sacan 6 cucharadas para poner en remojo la gelatina. El resto se licúa con la auyama, el azúcar y la vainilla. Se coloca en una olla y se lleva a fuego mediano, se agrega la gelatina hasta que se disuelva y empiece a hervir. Una vez listo se vierte en un molde de 3 1/2 tazas de capacidad o en moldes individuales.
3. Se deja que refresque para meterlo en la nevera hasta que cuaje. Por lo menos tres horas. Se desmolda y se le echa el jarabe de dátiles que guardamos. Para desmoldar introduzcan unos segundos el molde en agua caliente para que se afloje y lo ponen en el plato donde lo van a servir.

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So that's going to wrap this up with this exceptional food Easiest Way to Prepare Any-night-of-the-week Pudín de auyama (calabaza, zapallo). Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!