Aruba is an island slightly larger than Washington, DC, located 18 miles (28.9 km) off the coast of Venezuela in the southern Caribbean.
Aruba has a very mixed population, the original people were the Indians called Arawak. The official language is Dutch. English and Spanish are also spoken. Aruba’s native language is Papiamento, which is a combination of the Dutch, Spanish, Portuguese, English and Indian languages.
With the traditional cuisine of the different ethnic groups, Aruba offers you a delicious tropical cuisine.
Ingredients for the Bread Pudding
14 slices of white bread
1 liter of milk (35 fl oz = 4 cups)
125 grams of melted unsalted butter (4 ounces)
250 grams (8 ounces) brown sugar
8 eggs
1 tablespoon cinnamon
2 tablespoons vanilla extract
125 grams (4 ounces) of raisins soaked in rum for at least 24 hours.
25 grams (1 ounce) almonds, chopped and toasted
For the rum sauce:
1 tablespoon cornstarch
11/2 cup brown sugar
1 cup of milk
¾ cup cream
1/3 cup of rum
2 tablespoons unsalted butter
1 tablespoon vanilla extract
Addresses:
bread pudding
-Preheat oven to 350°F (180°C). Butter has a 24 cm diameter blown mold that has a volume of 2-3 liters
-Cut the crust off the bread slices. Cut into small pieces and put in a bowl. Add the milk, cinnamon and melted butter and mash with the back of a fork and let the mixture rest for at least 30 minutes.
-Beat the eggs, sugar and vanilla extract in a mixer for about 10 minutes.
-Mix the bread mixture with the raisin-almond egg mixture, mix well and pour into the soufflé mold.
-Bake in a 350°F (180°C) oven for 45 minutes to 1 hour or until knife blade is clean and top is golden brown.
rum sauce
Combine cornstarch and sugar in a saucepan, over medium heat.
Add milk, cream and vanilla, stirring constantly. Stir until the mixture almost boils, then reduce the heat. Let simmer for about 4 minutes, stirring occasionally. Remove from heat and add the butter, vanilla, and rum.
Pour the rum sauce over the entire bread pudding or each individual serving.
