BudgetTravel

Note: You can make this in the morning and serve at night, but it really is better if you leave it a day or two. Serve in wineglasses with a dollop of whipped cream, if you wish.

Oaxacan Chocolate Pudding (Budin de Chocolate Oaxaqueño)

INGREDIENTS

1/2 cup raisins
1/3 cup mescal, or coffee-flavored cream de mescal
2 bolillos (3 1/2 cups) or dense French bread, crusts trimmed off, bread cut into 1/2 inch cubes
1 pound Oaxacan chocolate, broken into pieces
1/2 cup strong coffee
3 large eggs
1 cup Mexican crema or créme fraîche
1/2 cup sour cream
1/4 cup granulated sugar
1 teaspoon pure Mexican vanilla
1/4 teaspoon ground Mexican cinnamon

For la salsa de tuna:

1 3/4 cup red fruit of the Nopal cactus puree (other fruit such as mango, raspberry or strawberry can be substituted)
8 ounces mandarin orange juice
2 tablespoon sugar
1 to 2 tablespoons Cointreau

For the topping and assembly:

1 cup whipping cream or créme fraîche
1/2 teaspoon Mexican vanilla
1 to 2 ounce bar of Mexican chocolate

METHOD

For the budin:

Preheat the oven to 350°F.

Put the raisins in a small mixing bowl and add the mescal. Leave the raisins to soak for 1 hour, or simmer them covered on a low heat for 10 minutes, until plump.