Showing posts with label Pudding. Show all posts
Showing posts with label Pudding. Show all posts
1.26.2017
Butterscotch Pudding
I don't know about you, but I'm a pudding lover from way back. My mother used to make all kinds of puddings for dessert....even blancmange, which I actually liked! Talk about bland. Her custards were perfection. No holes, not watery, just creamy mouthfuls.
My favorite pudding, or should I say the one I make the most, is plain old tapioca (I remember in boarding school we called it fish eye pudding), but any pudding will do (except instant.). Even chocolate pudding, for which I posted a divine recipe HERE, and you know I'm not a chocolate lover, so you know this is ambrosial.
Well recently, Lori from Recipe girl posted a butterscotch pudding recipe and I made it immediately. It's creamy and delicious and so simple to make. When the mood strikes you, give this a try. Bet you have everything in your pantry to make it.
Butterscotch Pudding
From Recipe Girl
Ingredients:
1 1/2 cups brown sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk
4 large egg yolks
2 tablespoons butter
unsweetened whipped cream, for serving
Method
Whisk together the sugar, cornstarch and salt in a saucepan. Pour in the milk and egg yolks; whisk to combine, and stir the together over medium heat. Once it starts to boil, reduce heat and while stirring, cook until thickened. When it seems like it has a nice, thick texture for pudding- pull it off the heat and stir in the butter.
Spoon the pudding into small glasses or dishes and chill for at least 2 hours. Top with whipped cream before serving.
3.25.2014
Coconut Nutmeg Pudding
Silky, creamy, elegant and simple, all rolled into one pudding. And no sweetener. Really, it doesn't need any, it's perfect as is. There's a slight sweetness to the pudding, the coconut flavor shines through, the toasted coconut flakes supply a bit of crunch and you'll taste a little touch of nutmeg. It's a little gem of a recipe.
Coconut Nutmeg Pudding
From :pastry affair
Ingredients:
13.5 ounces (1 can) coconut milk
1/2 cup almond milk (or regular milk)
3 tablespoons cornstarch, sieved
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Toasted coconut flakes for topping
Method:
Bring the coconut milk and almond milk to a simmer and whisk in the cornstarch and nutmeg, stirring constantly until the milk thickens. Doesn't take long. Remove from heat and strain the pudding through a fine mesh strainer. Stir in the vanilla extract.
This recipe made enough for three of the dessert dishes in the photo. Divide the warm pudding and sprinkle on toasted coconut. You can serve warm, or chill, covered, for a few hours in the fridge.
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