PUDIN relleno de durazno relleno de gelatina de durazno

peaches

🥗Healthier: apricots

💰Cheaper: canned peaches

Canned peaches are often more affordable and available year-round.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds a deeper flavor at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are budget-friendly and nut-free.

Start by preparing the recipe for Pudin Relleno de Durazno using bread.

Use 1 kilo of bread for the base.

In a bowl, combine 6 eggs, 1 cup of oil, and 1 cup of sugar.

Prepare the peach gelatin by dissolving 2 tablespoons of gelatin in 1 cup of peach juice and heating it.

Once the water is boiling, add the peach juice to it and stir.

Dissolve the gelatin in half a cup of water and mix it with the peach juice.

Add diced peaches to the gelatin mixture and stir well.

Set the gelatin mixture aside to cool.

In another bowl, mix the bread with the egg mixture and add the almond syrup from the canned peaches.

Add 1 cup of milk to the bread mixture and stir until well combined.

Grease a baking dish with butter and flour.

Pour the bread mixture into the greased baking dish.

Preheat the oven to 175°C (350°F).

Bake the pudding in the oven for a specified time until cooked through.

Check the pudding with a knife to ensure it is done.

Let the pudding cool for about 2 hours after baking.

Once cooled, slice the pudding in half and insert a layer of the prepared gelatin in the middle.

Cover the pudding with whipped cream and decorate with peach slices on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens