Pudding


Pudding Recipes

If it’s soft and smushy….

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Pronto Tiramisu

Serves:
    4 servings

1 cup espresso or regular coffee, premade
1/3 cup amaretto liqueur or use 1 tsp almond extract
12 ladyfingers, crushed into large chunks
1 cup heavy cream
1/2 cup brown sugar
1/2 cup grated bittersweet dark chocolate, garnish

In a medium bowl mix the coffee and amaretto. Add the crushed ladyfingers and let soak for 2 minutes. Meanwhile, whip the heavy cream and brown sugar until soft peaks form.

Take 4 dessert glasses and place soaked ladyfingers into the bottom of each glass with a spoon. Top with whipped cream followed by another spoon of soaked ladyfingers. Repeat this process ending with whipped cream layer on top. Grate chocolate on top for garnish. Serve.


Chocolate Eclair Puff
recipe from Lisa @ The Cutting Edge of Ordinary

1 cup water
½ cup butter (do not substitute!)
1 cup all purpose flour
4 eggs

Filling:
1 – 8 oz package cream cheese, softened
3 ½ cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix

Topping:
1 carton (8 ounces) whipped topping, thawed
½ cup milk chocolate or hot fudge ice cream topping
¼ cup caramel ice cream topping
1/3 cup chopped almonds (optional)

Preheat the oven to 400. In a saucepan over medium heat, bring the water and butter to a boil. Add the flour all at once, and stir until a smooth ball forms. Remove from the heat. Let stand for 5 minutes. Add the eggs one at a time, beating well after each addition. Beat until smooth. Spread unto greased 9×13 inch baking dish. Bake for 30 – 35 minutes, or until puffed and golden brown. Cool completely on wire rack.

Meanwhile, in a mixing bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the puff and refrigerate for 20 minutes. Spread with whipped topping and drizzle with chocolate and caramel toppings. Sprinkle with almonds. Store leftovers in fridge.


Cream Cheese Flan
Yield: 8 servingsHorizontal Rule

1 cup granulated sugar 
1/4 cup water 
1 (14-ounce) can sweetened condensed milk 
1 (8-ounce) package cream cheese, softened 
5 eggs 
1 teaspoon vanilla extract 
1 (12-ounce) can evaporated milk

Position rack in center of oven and preheat to 350 degrees F. 

Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups. 

In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups. 

Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.

 


Arroz con Leche 
Recipe courtesy of Cocina Cubana club.  It is of course, very easy to do, but a bit time consuming as the rice and milk have to simmer for about one hour, but the results were very good.

1/2 cup rice (I used jasmine, since it was what I had on hand)
1-1/2 cups water
1 small piece of lemon peel
1 small cinnamon stick
4 cups milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla extract
Cinnamon powder

Cook the rice in the water, lemon peel and cinnamon stick until rice is soft, about 10 minutes or so. Add the milk, salt, vanilla and sugar. Bring to just under a boil and turn down heat. Cook at medium-low heat, uncovered, until it gets thick and rice has absorbed most of the milk. Stir once in a while so it will not stick.

Fish out the cinnamon stick and pour into a bowl or several individual bowls and sprinkle with powdered cinnamon. Serves 8.


Arroz con Leche 2

4 cups cooked rice
1 five oz can sweetened condensed milk
1 four oz can evaporated milk
1/2 cup freshly shredded coconut
2 cinnamon sticks
3 whole cloves
pinch salt 

Place all the ingredients in a small saucepan and stir until well mixed. Lower the heat and simmer the mixture for 15 minutes. Serve warm. 


Croissant Bread Pudding
Copyright, 1999, The Barefoot Contessa Cookbook,

Yield: 8 to 10 servings

3 extra-large whole eggs 
8 extra-large egg yolks 
5 cups half-and-half 
1 1/2 cups sugar 
1 1/2 teaspoons pure vanilla extract 
6 croissants, preferably stale, sliced horizontally 
1 cup raisins

Preheat the oven to 350 degrees F. 

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. 

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.


COCONUT BREAD PUDDING WITH DRIED APRICOTS

1- 1-pound loaf firm white bread, crusts trimmed, bread cut into 1-inch cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, thinly sliced (about 2 ounces)
2 1/2 cups canned cream of coconut (such as Coco Lopez)
2 cups milk (do not use low-fat or nonfat)
1/2 cup sugar 
1 tablespoon vanilla extract
6 large eggs
Powdered sugar
Whipped cream (optional)
Preheat oven to 350 F. Arrange half of bread cubes in 13x9x2-inch glass baking dish. Sprinkle with half of coconut and all of apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat. Whisk eggs in large bowl to blend. Whisk in warm milk mixture. Pour mixture over bread in baking dish. Using back of spoon, push bread gently into milk mixture. Let stand 15 minutes.
Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.
Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream, if desired.


Chocolate Pudding

6 tablespoons sugar
3 tablespoons cornstarch
1 1/2 tablespoons cocoa powder
Pinch salt
2 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon pure vanilla extract
6 ounces best-quality semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces 

In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups heavy cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth. 

Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate until completely set, about 1 hour. 

Whip remaining cup of heavy cream to soft peaks, and serve with the pudding.

Yield: 6 servings


S’More Puddin’ Dessert

9 Keebler® Honey Graham Crackers
2 3/4 cups milk
1 package (5-1/4 oz.) vanilla pudding and pie filling
3 plain (1.65 oz.) milk chocolate candy bars
2 1/2 cups mini marshmallows

Directions
1. Line bottom of and 8x6x2-inch baking pan with 3 Keebler® Graham Crackers.

2. In medium saucepan, combine milk and pudding mix. Cook over low heat until mixture comes to a full boil. Cool 5 minutes. Spread half of the pudding over crackers; top with second layer of crackers.

3. Place candy bars on crackers. Spread remaining pudding over candy bars; top with third layer of crackers. Sprinkle with marshmallows.

4. Place under broiler until golden brown, about 2 minutes. Serve warm or chill in refrigerator.


Tiramisu
Recipe courtesy Giada De Laurentiis Yield: 6 servings 

*6 egg yolks 
3 tablespoons sugar 
1 pound mascarpone cheese 
1 1/2 cups strong espresso, cooled 
2 teaspoons dark rum 
24 packaged ladyfingers 
1/2 cup bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. 

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. 

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. 

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. 

Before serving, sprinkle with chocolate shavings and dust lightly with confectioners’ sugar, if desired. 

Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso. 


Kozy Shack Rice Pudding

1 C. Cooked Long Grain Rice ( water polished rice if available )
3/4 C. Sugar
1/3 C. Flour
1/4 tsp. Salt
2 C. Whole Milk
3 Egg Yolks (beaten)
1/2 tsp. Vanilla

Preparation:
Place sugar, flour, salt, and milk in sauce pan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2 – 3 minutes. Remove from heat and place 1/2 cup of hot mixture into egg yolk and mix well. Pour egg yolk and rice into hot pudding mixture and place back on stove, continue to cook for 2 – 3 minutes. Stir constantly so pudding does not lumps and stick to bottom of pan. Remove from heat, add vanilla and blend well. Chill before serving. Add your favorite garnish. Fruit, whipped topping or a little cinnamon is nice.

 


Chocolate Cups with Whipped Cream

Recipe courtesy Rachael Ray

Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.

2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups 
1 cup whipping cream 
2 tablespoons sugar
Mint sprigs, for garnish, optional

Heat milk in a small pan over moderate heat until it comes to a boil. 

In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. 

Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs. 

Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.


Emeril’s Kugel 

1 pound wide egg noodles
4 tablespoons butter
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
1 cup milk
5 eggs
2 teaspoons pure vanilla extract
1 cup light brown sugar
2 cups pecan pieces
1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil. Add the noodles and cook until tender, about 6 to 8 minutes. Remove and drain. Toss the noodles with the butter. In a large mixing bowl, mix the cottage cheese, sour cream, sugar, milk, eggs, and vanilla. Mix well. Fold in the noodles. Mix well. Pour the mixture into a buttered 9 by 13 – inch pan.
In a small mixing bowl, mix the brown sugar, pecan pieces and cinnamon, together. Mix well. Sprinkle the mixture on top of the egg mixture, evenly. Bake for about 1 hour or until the pudding is set. Remove from the oven and cool before serving.

Yield: 12 servings


Panettone Bread Pudding
(adapted from Giada De Laurentiis’s recipe)

      1 Panettone, cut into 1″ cubes
      Zest of one orange (I used 2 tangerines)
      1 cups sugar
      9 large eggs
      1 ½ cups heavy cream
      2 ½ cups milk
      ¼ cup Grand Marnier, or other orange liquer  (I omitted)

Butter a 13″x9″ or two 8″x8″baking dishes; spread the Panettone cubes evenly in the dish. In a medium-sized bowl, rub the orange zest into the sugar.  In  a large bowl, whisk together the eggs, cream, milk, sugar and zest, and Grand Marnier until well-combined.  Pour mixture over the panettone cubes, and press the cubes down with a spatula, causing them to absorb some of the liquid.  Preheat oven to 350 degrees F.  Let bread-and-custard mixture sit for 30 minutes; visit it occasionally to press the bread down into the custard. Bake on bottom rack for 50 to 60 minutes, or until top is golden-brown and springs back when touched (add 20 to 30 minutes to baking time if your oven is tiny, like mine).  Let cool for at least 3 hours (overnight is even better).  Serve with a dusting of confectioners’ sugar or cocoa powder, or a blob of creme fraiche and chocolate shavings.   Serves 8 to 10.

From this Italian to you –  Mangiare bene! Eat well!


Thomas Jefferson’s Favorite Bread Pudding

1 1/2 pounds 3/4-inch cubed stale bread
4 cups scalded milk
1/2 pound butter
1/2 pint brandy
8 eggs
3 cups sugar
3/4 tablespoons nutmeg
2 tablespoons vanilla extract

Preheat oven to 350 degrees F. 

Cut up bread while milk and butter are heating in a pot. Combine liquids, eggs, sugar, and spice. Add bread last by submerging it using your hands so that it gets thoroughly soaked. Transfer into a buttered 9 by 13-inch pan, pouring gently so that bread doesn’t break up too much. Bake until an inserted skewer or knife comes out clean, about 40 minutes.


Coffee Creme Brulee
Recipe courtesy Bob Blumer

4 egg yolks 
1 cup sugar, divided 
1 1/2 cups heavy cream 
1 tablespoon instant coffee 
1/2 teaspoon vanilla extract

Preheat oven to 300 degrees F. 

In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve. 

In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together. 

Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the 
top. 

Place ramekins into a roasting pan. Transfer to oven. Before closing oven 
door, pour water into pan (but not into the ramekins themselves!) until it 
reaches 1/2 way up the side of the ramekins. 

Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process. 

When brulees have fully solidified and cooled down, sprinkle 1 1/2 
tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar. 
Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.


COCONUT TIRAMISU

Yield: 15 servings 

8 oz Sugar 
16 oz Water 
10 oz Coconut Puree 
8 oz Kahlua Liquor 
30 pieces Ladyfingers 
3 lb Mascarpone Cheese 
1 lb Powder Sugar 
8 Egg Yolks 
7 sheets Gelatin 
10 oz Coconut Puree 
10 oz can Coco Lopez 
1 qt Heavy Cream 
1 cup Toasted Coconut 

Method: 

1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua. 

2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan. 

3. Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside. 

4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick. 

5. Temper some of this mixture in the gelatin and put it back with the rest of the filling. 

6. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese. 

7. Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling. 

8. Place another layer of ladyfingers, then ladle another layer of filling. 

9. Smooth the top with a spatula, and then sprinkle the top with toasted coconut. 


Panna Cotta with Fresh Berries
Yield: 6 Servings

1 cup whole milk 
1 tablespoon unflavored powdered gelatin 
3 cups whipping cream 
1/3 cup honey 
1 tablespoon sugar 
Pinch salt 
2 cups assorted fresh berries

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours. 

Spoon the berries atop the panna cotta and serve.


Sand Cups

  • 2 cups cold low-fat or nonfat milk
  • 1 package (4-serving size) vanilla flavor instant pudding and pie filling
  • 30 reduced-fat vanilla wafers or 12 to 15 creme sandwich cookies
  • 2 cups reduced-fat nondairy whipped topping, thawed in refrigerator

 

Assorted beach decorations:

  • Gummy sea shells
  • Gummy sharks or fish
  • Gummy bears
  • Starfish (use tube frosting with star tip to make stars on a piece of wax paper then put in the freezer until hard for easy handling)
  • Peanuts, chopped (as pebbles)
  • Miniature umbrellas

 

Pour the milk into a bowl. Add the pudding mix. With a wire whisk or mixer, beat at the lowest speed until well blended, about 2 minutes. Let sit a couple of minutes while you prepare the rest of the sand-cup ingredients.

Call the kids:

Place each child’s cookies in his or her own Ziploc sandwich bag and let each child mash the cookies into crumbs with a rolling pin, toy hammer, or even a can of soup, and set bag aside.

Spoon the pudding into six to eight plastic cups (7- or 8-ounce size). Spoon 1/4 heaping cup of the whipped topping on top of each pudding cup.

Set a spoon, a pudding cup, and the cookie crumb bag in front of each child. Let the child stir the pudding and whipped topping. Have your child stir in half of the cookie crumbs (like sand). Now your child can decorate the sand cup with the remaining cookie crumbs and the assorted beach decorations.

Makes 6 scrumptious sand cups

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