Dana Slatkin

Dulce de Leche Pudding

dulce de leche

Photo credit: dessertstalking.com

I’ve always marveled at how some people are able to recount stories from their early childhood in great detail. I simply don’t remember much, save for a few snippets that have lingered with the help of old photos. Do you remember anything you did when you were two, or five, or eight? If so, I’d love to hear about it.

But one memory that has remained lucid in my mind takes me back to when I was about five years old. It’s a warm evening and I’m listening to a boisterous mariachi band on Olvera Street, licking a cone-shaped lollipop flavored with the colors of the Mexican flag.
My mother loved to bring my brother and me to ethnic neighborhoods for a taste of other cultures, and Olvera Street was one of her favorites. Dating back to 1877, the charming tree-lined block was one of Los Angeles’ first outdoor markets. Today there are vendors selling sombreros and Mexican crafts, Latino-themed restaurants, and a continuous stream of musicians, tourists and locals.

cinco de mayo celebration in LA

Olvera Street, Downtown Los Angeles

This creamy pudding is a salute to the founders of our city and the delicious flavors of their culture. Dulce de leche is the beloved version of caramel that is popular throughout Mexico, Spain and South America, made from slowly simmered milk and sugar, with a taste similar to butterscotch. In case you cannot locate a jar, substitute butterscotch chips, peanut butter chips, or chocolate chips.

You might even try making a batch of each and layering them into glass pudding cups or mason jars for Cinco de Mayo or a special occasion. Good news, coconut milk (full-fat) whips up perfectly in one of these (my new favorite kitchen toy), adding a festive flourish.

If you think pudding is child’s play, this one is all grown up…but it might bring back a few fond memories of your own.

May is Latin month in the Farmgirl kitchen! Stay tuned for the winner of the April Cooking Contest.

Here’s what I’ll be cooking for Cinco de Mayo:

Pineapple Mint Agua Fresca

Iceberg Wedge with Black Beans, Roasted Corn, Cotija Cheese and Light Ranch Dressing

Cinnamon-Sugar Plantains

4-Pepper Tortilla Soup with an Array of Toppings

Mexican Hot Chocolate

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