Prep Time: 3 hours, 05 minutes
Cook Time: 10 minutes
Ingredients:
- 1 pkg (4.93 oz or 140 gr) Maria crackers
- 1 cube butter or margarine
- 16 oz (1/2 liter) milk
- 16 oz (1/2 liter) half and half
- 6 heaping teaspoons granulated sugar
- 2 envelopes "cuajada" mix
- Topping: 1 cup berry sauce or sliced fresh fruit
Preparation:
This Cuajada cake recipes makes 8 servings.
Crush approximately 3/4 of the package of Maria crackers into crumbs. Transfer crackers crumbs into a 9.5-inch glass pie pan.
Quick Tip: Try one of these methods to quickly crush crackers: 1) Lay crackers flat between two sheets of wax paper and crush with a rolling pin. 2) Place crackers in a bowl and use a mortar to crush them.
Melt butter. Pour into the glass pie pan and mix thoroughly with crumbs. Press mixture onto bottom and sides of dish. Set aside.
Pour milk and 1 cup of half-and-half into a medium sauce pan and bring to a boil. While milk is heating, pour the reserved half-and-half into a measuring cup and mix with the contents of the 2 cuajada envelopes using a wire whip.
As soon as the milk mixture begins to boil, pour in the cuajada mixture and stir constantly. Stir in the sugar. Remove from heat as soon as the mixture boils again.
Allow milk mixture to cool for 5-7 minutes. Slowly pour into crust and allow to cool for approximately 15 minutes. Place in refrigerator and chill for at least 3 hours.
Top with Topping of your choice:
- Slices of Fresh Fruit, such as kiwi, berries, peaches, figs, etc.
- Canned Fruit - Peaches, apricots or pineapple slices
- Berry Topping Recipe
- Berry Jam
This Cuajada Cake will keep up to 3 days in refrigerator.
