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Bienmesabe
A rich and creamy Venezuelan coconut pudding, often described as 'tastes good to me' (Bienmesabe). This dessert has colonial origins and is a delightful sweet treat.
đ§ Ingredienser
- 2 cups (480ml) Full-fat coconut milk(Using full-fat coconut milk will result in a richer, creamier texture.)
- 6 Large egg yolks(Ensure eggs are fresh.)
- 200g (about 1 cup) Granulated sugar(Adjust to your preferred sweetness level.)
- 250g Sponge cake or ladyfingers(Sponge cake is traditional, but ladyfingers or even pound cake can be used. Cut into bite-sized pieces or slices.)
- 1 tsp Ground cinnamon(For dusting and flavor.)
- 1 tsp Vanilla extract(Optional, but enhances the flavor.)
đšâđł Instruktioner
- 1
In a medium saucepan, combine the coconut milk and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is warm, but not boiling. This should take about 5-7 minutes.
â±ïž 7 minutes - 2
While the coconut milk mixture is heating, whisk the egg yolks in a separate medium bowl until they are smooth and slightly lighter in color. If using, whisk in the vanilla extract.
â±ïž 3 minutes - 3
Temper the egg yolks: Slowly ladle about half a cup of the warm coconut milk mixture into the whisked egg yolks, whisking constantly. This gradually raises the temperature of the yolks and prevents them from scrambling. Once combined, pour the tempered yolk mixture back into the saucepan with the remaining coconut milk.
â±ïž 5 minutes - 4
Cook the custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil, as this can cause the yolks to curdle. This will take approximately 10-15 minutes. The custard should reach an internal temperature of around 77-82°C (170-180°F).
â±ïž 15 minutes - 5
Assemble the dessert: Arrange a layer of sponge cake pieces in the bottom of a serving dish or individual ramekins. Pour about half of the warm custard over the cake, ensuring it is evenly distributed. Add another layer of sponge cake, followed by the remaining custard. Smooth the top.
â±ïž 5 minutes - 6
Chill and serve: Cover the dish tightly with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the custard to set completely. Before serving, dust generously with ground cinnamon.
â±ïž 3 hours (minimum chilling)
đĄ Proffstips
- âFor an extra rich and sweet dessert, ensure you use full-fat coconut milk.
- âThe name 'Bienmesabe' translates to 'tastes good to me' in Spanish, a fitting description for this delicious dessert.
- âThis dessert has roots in the colonial era, reflecting a blend of culinary traditions.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a more intense coconut flavor, add toasted shredded coconut to the custard or as a topping.
- Reduce the sugar by 50g for a less sweet version, or use a sugar substitute.
- Add a splash of rum or a touch of lime zest to the custard for added complexity.