Yield: 1 servings
|½ cup||Dark rum|
|2 cups||Quinoa; rinsed, well drained|
|2 cups||Whole milk|
|1⅓ cup||Whipping cream|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|3 larges||Egg yolks|
|\N \N||Additional ground cinnamon; for garnish|
Combine raisins and rum in pot. Bring to boil. Remove from heat. Set aside to plump. Cook quinoa in large pot of boiling water until tender. Drain well. Combine quinoa, milk, cream, sugar, salt, cinnamon and nutmeg in heavy large saucepan over medium heat. Bring to boil, stirring frequently.
Reduce heat to low. Cook until most of liquid evaporates and mixture is thick, stirring frequently, about 15 minutes. Whisk egg yolks in large bowl to blend. Add 1 cup pudding mixture and whisk to blend. Return mixture to saucepan. Add raisins and rum and continue stirring until mixture is thick (do not boil). Transfer pudding to large glass bowl. Refrigerate until cool. Sprinkle with cinnamon before serving. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6339 broadcast 11-19-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.