Horchata Pudding and Dulce de Leche Parfaits are just so perfect! Who here hasn’t had Horchata before? It’s a super sweet and highly addicting Mexican drink made out of milk, rice milk, cinnamon, and sugar. Basically a Mexican Chai and it is EVERYTHING. Especially when it’s in a parfait form. Definitely delicious and definitely perfect for a make-ahead dessert!
I’m sorry, I meant definitely “Delicioso.”
This is really, my life right now. I have been on the go, go, go, and anything I can make ahead is pure perfection in my book. Summers have always been crazy with wedding cakes and a million special orders, but this summer I’m adding in photo shoots to the craziness! Basically, I’m burning the midnight oil. This leaves little room for a spontaneous cooking sessions. All pre-made and meal prepped. Or, let’s be real, there has been a lot of pizza.
Friendly reminder!!! My Pack-it giveaway on my Instagram account will end tomorrow at 5 p.m. Pacific Daylight Time. The winner will be announced Saturday morning, so don’t forget to head on over and enter!
Also, a heart-felt thank you from the bottom of my heart for all your nominations on the Saveur Blog Awards. Just the fact that you went out of your way to nominate me means the world.
So, this dessert is creamy and seriously satisfying! I made the Dulce de leche by simmering an unopened can of sweetened condensed milk and it turned out great! I have never used that cheat method before, and I gotta say it tastes just as good as doing it by hand! I think I’ll be making it again and again since it was seriously, so, simple. Plus, it really took the Horchata pudding to a whole new ball game. So when it all layers together it is creamy perfection.
This pudding is closer to a custard, because it’s nice and thick if it’s fresh from the refrigerator. Oh my goodness, I think this would make an incredible pie! Okay, but that’s for another day and when I have WAY more time on my hands.
I’m off to spend another weekend working and getting ahead on things, life, blog, relationships… you know, the important stuff. I hope you guys have an amazing weekend! Let me know what you’re up to, and how you’re able to balance work/life. It’s very ebb and flow for me. Can’t wait for the flow to come… or is it ebb? I’m unsure. Either way, let’s all schedule a few hours to sit back and chill with our people. And if these Horchata pudding and Dulce de leche parfaits are involved then so much the better !
Horchata pudding and Dulce de leche parfaitsPrint Recipe
- Horchata pudding
- 3/4 cups sugar
- 1/3 cup corn starch
- 5 egg yolks
- 2 cups whole milk
- 1/2 cup rice milk
- 2 cinnamon sticks
- 2 tablespoons butter
- 1/2 teaspoons Mexican vanilla
- 1/8 teaspoon ground cinnamon
- Dulce de leche
- 1 can sweetened condensed milk
Remove the label from the can of sweetened condensed milk and submerge it into a pot of water. Simmer the water over the stove for 2.5 - 3 hours. Make sure the water stays 1-inch above the can at all times. Let the can cool before opening.
For the pudding, whisk sugar and corn starch together. Add the egg yolks, milk, and rice milk, and stir together over medium heat. Add in the cinnamon sticks. Continue to whisk until it has completely thickened.
Remove from heat, remove the cinnamon sticks and add the butter, vanilla, and ground cinnamon. Whisk until smooth.
Cover with plastic wrap and place in the fridge for at least two hours. When you're ready to assemble the parfaits, whisk the pudding until smooth and alternate layers with the Dulce de leche. Top with fresh whipped cream and a maraschino cherry.