Mexican yucca pudding: Budin de yuca

articles Food & Cuisine Recipes

Karen Hursh Graber

The preparation of this Mexican yucca pudding dessert is the same as for flan, coating the pan with caramelized sugar and baking in a baño maria, or bain marie.

For the caramel:

Place ¾ cup of sugar in a small saucepan over medium heat, stirring with a wooden spoon, until it has melted and turned deep, golden brown. Immediately pour into a baking dish or flan mold, covering the bottom and sides.

For the budín:


  • 6 ½ tablespoons butter, softened to room temperature
  • ½ cup sugar
  • 1 teaspoon salt
  • 2 egg yolks
  • ½ pound yucca, peeled and grated
  • ½ cup milk
  • 1 ½ teaspoons vanilla extract

In a mixing bowl, cream the butter and sugar. Add the salt and then the egg yolk, one at a time, beating after each addition. Add the yucca, milk and vanilla, mixing well to incorporate the ingredients.

Pour the pudding mixture into the prepared pan and bake in a bain marie at 350°F for 1 hour and 15 minutes. Serves 6. (A bain marie means baking a dish by placing it in a larger pan, with water in the larger pan coming halfway up the sides of the baking dish.)

Link to source article
A staple food from tropical Mexico: Yucca

Published or Updated on: October 7, 2012 by Karen Hursh Graber © 2012
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