1 1/2 cups milk, or as needed
3/4 cup vegetable oil
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup chopped fresh strawberries
1 teaspoon vanilla extract
1 small white chocolate chip cookie
Heat oven to 375 degrees F (190 degrees C).
Beat together the milk, oil and brown sugar in small bowl until smooth. Beat in eggs one at a time, then stir in vanilla extract and pecans. Beat in strawberries, then add the cream of blue food coloring and vanilla extract. Pour batter into 2 small custard cups.
Bake in preheated oven for 35 minutes, or until a toothpick inserted in center of each pan comes out clean. Cool on a wire rack.
Slice each cup into 1/2 inch squares, seal and cut edges to avoid cracks. 2 hours before serving, brush puddings with maraschino cherry polenta, if desired. Cool in refrigerator for several hours before cutting into squares.
I have Brazilian American heritage and this is just perfect. Unique mix--yes, I might try adding some grapes in one day but this is 100% authentic.
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