On a sunny afternoon, when the scent of citrus mingles with the sweet aroma of ripe fruit, the Mexican Dessert emerges as a true delight to share. This dessert, which combines the creaminess of bananas with the crunchiness of almonds, stands out for its fresh and enveloping flavor, enriched by the citrus note of orange juice. Its preparation begins with a careful maceration of the banana, a crucial step that enhances the natural sweetness of the fruit and intensifies its flavor. The art of baking in a water bath, used in this recipe, ensures a soft and silky consistency, preventing the egg and milk mixture from becoming overly firm. Originating from Mexico, this dessert lends itself to numerous regional variations: in some areas, spices such as cinnamon or a pinch of vanilla can be added for an extra touch of personality. It is an ideal dessert for special occasions, perfect to serve during a family lunch or as a conclusion to a dinner among friends, perhaps accompanied by a good coffee. The Mexican Dessert manages to bring a bit of warmth and joy to every table, making it a must for those who wish to discover the authentic flavors of Mexican pastry tradition. With its balance of sweetness and freshness, it represents a perfect way to celebrate seasonal fruit, transforming simple ingredients into a masterpiece of taste.

Cut the banana into cubes and let it macerate in orange juice. Beat the eggs with 120 g of sugar; add the warm milk, almonds, and drained banana. Prepare a caramel with the remaining sugar and 1 tablespoon of orange juice, pour it into a mold, and let it cool. Pour the egg and banana mixture into the mold and bake in a water bath at 160 degrees for 50 minutes. Cool the pudding and place it in the fridge for about 1 hour. Unmold it and serve in slices.