Spanish Milk Pudding

This recipe was passed down from my mother's best friend's grandmother in Spain. We've always called it Connie's Spanish Milk Pudding and served it with tamales or with Thanksgiving dinner.

Russell Gillam of Los Angeles, CA
Got Leche? Cook-Off Finalist

• 1/2 cup butter (1 stick)
• 5-6 tablespoons flour
• 1 quart milk
• 1 pint half & half or light cream
• 1/2 cup sugar
• 1 tablespoon butter
• Cinnamon and sugar to taste

Melt butter in large saucepan over low heat. Add flour a tablespoon at a time, stirring constantly until the mixture slips the pan. Do not allow mixture to brown. Let the mixture bubble each time before adding more flour.

Add milk and half & half a little at a time. Again, let it bubble after each addition. Stirring constantly, continue adding milk until thick like pudding. Add sugar lightly, sweetening to taste. (Be careful not to obscure milk flavor.)

Remove from the heat and pour into large deep bowl. Put 1 tablespoon more butter on top. Sprinkle with sugar (about 2 tablespoons) and cinnamon (about 2-4 teaspoons).

Let stand in warm place for a half hour before serving in small bowls. (Can also be spooned onto plates, if desired.) Best served as a side dish to spicy meat dishes.