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.)
A staple food from tropical Mexico: Yucca