Cook With The Book

Cotton House Cook George’s Secret Vanilla Pudding
(called Tembleque in Caribbean)

Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 1 hour to overnight
Servings: 4 servings
Author: George’s Maman (Grandmother)
Reference: Mustique Island Page 42-43

Ingredients:

• 2 ½ cups unsweetened coconut milk (other nut milks can be substituted)
• ½ cup cane sugar or monk fruit
• 4 teaspoons xanthan gum
• 1 teaspoon vanilla extract or the seeds of 1 vanilla bean

Instructions:

1. Combine the milk, sweetener, and xanthan gum in a medium pot. Whisk frequently to dissolve the xanthan gum until it comes to a simmer.

2. Reduce heat. Don’t let it boil. Continue whisking for 4-5 minutes or until it thickens.

3. Remove from heat and whisk in vanilla. Pour into individual serving bowls or one large dish. Refrigerate uncovered at least 1 hour to overnight until a thin skin forms on the surface of the pudding. That’s good. It makes it creamier.

4. Just before serving, stir, and top with whipped cream or fruit of choice. Enjoy!

Storage: Pudding can be kept in a covered container for up to a week in the refrigerator and it will only taste richer.

Mustique Island Sorrel

Prep Time: 5 minutes
Cook Time: 30 minutes
Infusing Time: 8 hours (overnight)
Serves: 12 to 14 servings
Author: Centuries of Caribbean residents with origins to West Africa
Reference: Page 29

Ingredients:

• 3 cups dried sorrel (hibiscus), rinsed with cold water
• 1 cup fresh ginger, washed, peeled and grated
• 10 whole cloves
• 10 allspice berries, crushed
• 2 ½ cups sugar or monk fruit
• 12 cups water + 2 cups water
• 1 cup (or to your taste) white rum

Instructions:

1. In a 5-quart pot, bring 12 cups water to a boil. Add sorrel, grated ginger, cloves, and crushed allspice. Boil 8-10 minutes until it begins to swell.

2. Remove from heat. Let cool. Transfer to covered container and place in refrigerator. Allow to steep overnight to 3 days.

3. Strain the liquid through cheesecloth into a large pitcher, pressing to make sure you get as much of the flavored liquid as possible. Strain again until the drink is removed of all ginger solids.

4. In a 2-quart pot, bring 2 cups of water to a boil with the sweetener. Stir until the sweetener has dissolved. Remove simple syrup from heat.

5. Stir a portion of the simple syrup into sorrel until desired sweetness level is attained.

6. Stir in white rum until desired spirit level is attained.

7. Chill. Serve over ice. Cheers!

Storage: Sorrel can be kept refrigerated for up to a week.