pudding

A recipe for kheer, a classic Indian rice pudding studded with raisins and nuts and spiced with cardamom. 

Padma Lakshmi's Rice Pudding

short-grain Indian rice

water

milk

sugar

golden raisins

cashews

green cardamom pods

cinnamon,

Place the rice and water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, for 20 minutes. Add the milk, sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon and simmer, stirring often, until the rice is tender and the mixture is creamy, 30 to 35 minutes more. Serve warm or chilled.


Creamy Vegan Butternut Squash Pudding

butternut

Extra-virgin olive oil, for drizzling

coconut cream* (see note)

maple syrup

coconut oil

vanilla

cinnamon

nutmeg

ginger

sea salt

almond

Optional toppings: coconut cream, chocolate shavings, toasted pecans

One of our favorite desserts growing up! This tapioca pudding recipe uses small pearl tapioca, milk, sugar, eggs, and vanilla.

Tapioca Pudding

small pearl tapioca

whole milk (or skim milk with cream added)

salt

eggs

vanilla extract

"It is a good recipe, but I sprinkled cinnamon and a few shavings of butter on top, then I baked it @ 300 degrees for 15 minutes."

"Hi Elise, Can you freeze individual portions of the cooked pudding?"

Cook the tapioca in milk with salt, slowly adding sugar until the tapioca thickens: Combine tapioca, milk, and salt in 1 1/2 quart pan on medium high heat. Stir while bringing to a bare simmer. Lower the heat and cook uncovered, at the lowest possible heat, adding sugar gradually, until the tapioca pearls have plumped up and thickened.
Depending on the type or brand of tapioca you are using and if you've presoaked the tapioca as some brands call for, this could take anywhere from 5 minutes to 45 minutes of cooking at a very low temperature.
Stir occasionally so that the tapioca doesn't stick to the bottom of the pan.

Temper the eggs with a little hot tapioca: Beat eggs in a separate bowl. Whisk in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

Return eggs to pan with tapioca. Increase the heat to medium and stir for several minutes until you get a thick pudding consistency. Do not let the mixture boil or the tapioca egg custard will curdle. Cool 15 minutes. Stir in vanilla. Serve either warm or chilled.
Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

"Perfect every time. The only changes I made were 2\/3 cup sugar for more sweetness and raisins."

"Made this tonight for a treat after dinner. I replaced half the milk with one can of coconut milk and it turned out awesome. Also left out vanilla."

"Taste ok. Two eggs made my pudding almost putty like. After 2 days in fridge, I needed to cut it before eating.  Tried it without eggs and it was much creamier and remained smooth."

An amazingly Easy Gluten-Free Vegan Chocolate Protein Pudding. Done in only 15 minutes, you get the perfect gooey chocolatey dessert.

Easy Gluten-Free Vegan Chocolate Protein Pudding

Tbsps oat flour

cocoa powder

140 ml soya milk or any.plant milk

tsp baking powder

chocolate

Preheat the oven to 200C/375F. Mix all ingredients together and our onto a oven proof dish.

Bake in the oven for 10-12 minutes, depending on how gooey and melty in the middle you like it.

I used 2 small individual ramekins. You can use a big oven dish, but the cooking time can vary.

Easy vanilla slice

(70 grams) custard powder

(115 grams) caster sugar

(250 milliliters) cream

(500 milliliters) milk

vanilla essence

Arnott's Sao original crispbreads (28 biscuits)

(230 grams) pure icing sugar

passionfruit pulp

This iconic layered dessert recipe for Banana Pudding with cream cheese and sweetened condensed milk isn't the Banana Pudding you grew up with but it's a classic for a reason - it's insanely delicious!

Paula Deen&#8217;s Banana Pudding

whipped

sweetened condensed milk

8-oz package cream cheese,

vanilla pudding mix

7.25-oz bags Pepperidge Farm Chessmen cookies

A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites

Lemon syllabub

whipping cream

caster sugar

white wine

zest and juice from ½ lemon

almond thins or berries,to serve

Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

A simple, versatile, and 100% dairy free version of corn pudding. Perfect for holidays!

Vegan Corn Pudding

(28 g) vegan butter

(355 mL) unsweetened, non-dairy milk

(80 g) unbleached, all-purpose flour

(75 g) cornmeal

baking powder

Kosher salt

(36 g) cane sugar

(150 g) plain/unsweetened vegan yogurt

fresh, snipped chives,

Butter or oil a 9 x 9 square or 2.5 quart rectangular baking dish and preheat your oven to 350F.

Heat the butter in a skillet or frying pan over medium low heat. Add 1 1/2 cups of the corn and 3/4 cup of the non-dairy milk. Heat through, then use an immersion blender to blend the mixture partially. It should have some texture but few visible, whole corn kernels. 

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Make a well in the center of the dry ingredients.

Stir the remaining 1/2 cup non-dairy milk and the vegan yogurt or sour cream. Pour it into the dry ingredients, followed by the warm pureed corn mixture and the remaining 1/2 cup of whole corn kernels. Fold everything together until the batter is evenly incorporated and no streaks of flour are visible (little lumps are fine). 

Transfer the batter to the baking dish. Bake for 35-40 minutes, or until the top is just set and the edges are just browning. Serve warm. 

This is quite possibly the BEST rice pudding recipe you will EVER make!

Amazing Rice Pudding Recipe

white rice

white sugar

tsp salt

egg (Beaten)

butter

tsp vanilla extract (the best you can find will make all of the difference)

Bring 1 1/2 cups water to a boil in a saucepan.

Stir the rice into the boiling water. (do not put in if the water is NOT boiling) ... Reduce the heat to low then cover and simmer for 20 minutes.

In a new saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.

Cook over a low-medium heat until thick and creamy. Stir in the remaining 1/2 cup milk, beaten egg and cook 2 minutes more, constantly stirring.

Remove from the heat and stir in the butter and vanilla extract.

Unser beliebtes Rezept für Spicy Bourbon Pecan Bread Pudding (Brotpudding mit Karamellpekannüssen) und mehr als 65.000 weitere kostenlose Rezepte auf LECKER.de.

Spicy Bourbon Pecan Bread Pudding (Brotpudding Mit Karamellpekannüssen)

Cups (ca. 200 g) Pekannüsse

1⁄2 (ca. 250 g) frisches Weißbrot

(ca. 440 g) Cups brauner Zucker

2⁄3 (ca. 150 ml) Cup Milch

Dose(n) (340 g) gesüßte Kondensmilch (z. B. "Milchmädchen")

Tabasco

Eier (Gr. M)

Butter

1⁄4 (ca. 75 ml) Cup Bourbon-Whiskey

evtl. Himbeeren zum ­Verzieren

Spicy Bourbon Pecan Bread Pudding (Brotpudding mit Karamellpekannüssen)

Panna cotta is one of my favorite desserts, equally delicious as a delicate dish all on its own or as a creamy canvas for seasonal fruits.

Vanilla Bean Panna Cotta Recipe

For the Flavored Base:

heavy cream (about 1 3/4 cups; 395 grams)

whole milk (about 1 cup; 225 grams)

sugar (about 1/3 cup; 70 grams)

For the Gelatin:

gelatin

whole milk (about 1/4 cup; 55 grams)

To Serve:

For the Flavored Base: In a 3-quart stainless steel saucier, combine cream, milk, and vanilla bean pod over medium heat. When it is steaming-hot, remove from heat, cover to prevent evaporation, and steep between 1 and 24 hours, depending on your schedule or preferred intensity of flavor (see note). Meanwhile, rub vanilla seeds into sugar to break up clumps, then combine with salt.

For the Gelatin: Just before proceeding to step 3, combine gelatin powder, milk, and vanilla extract in a small bowl, mixing with a fork until smooth; set aside to bloom for about 10 minutes.

Rewarm dairy until steaming-hot. Remove vanilla pod and use a flexible spatula to scrape out the flavorful goo inside to mix with the dairy. (The pod can be washed, dried, and reused in another recipe.) Off heat, whisk in vanilla/sugar mixture and bloomed gelatin. Transfer to a 4-cup measuring cup with a spout and cool until lukewarm, stirring from time to time to ensure the panna cotta remains homogeneous. 

Once cool, set aside 6 ramekins or small serving glasses and fill each with about 3 1/2 ounces (1 shy cup; 100g) of the panna cotta base. Cover each with plastic and refrigerate until softly set, at least 4 hours, or longer if you'd like a firmer consistency. (The panna cotta's texture will continue to evolve over time; however, after 12 hours of chilling, it will reach its maximum firmness and will not set up any further.) Serve individual panna cottas with fresh or lightly macerated fruit, if desired.

Traditional Yorkshire pudding to serve with roast beef, batter of flour, salt, eggs, butter, milk, cooked in pan with roast drippings.

Yorkshire Pudding

flour

eggs, beaten*

roast drippings

"When do you serve this?  Is it served hot or cold?"

Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.
Let sit for an hour.

Preheat baking dish with drippings: Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.

Pour batter into dish, bake: Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.
Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
Cut into squares to serve.

"I already got my answer \" I think \", but I too was confused by how many eggs to use if doubled. Maybe you could just word it that way? Believe it or not, some of us might be nervous as it is about making this..the egg confusion could make them miss out on this Amazing recipe. 5 eggs if doubled,  right??"

"Delicious and easy!  Made as directed. Perfect."

"Just like my Scottish mom made.  Huge puffy and crisp.  Important to have really hot grease from the meat.  Everyone loved it with the rib roast for a family dinner."

"It came out really nice first time . I removed most of the drippings From the pan used and than poured it over the remaining drippings. Fantastic"

The simplest of desserts, this softly set pudding is prepared with only five ingredients: cream, milk, sugar, gelatin, and vanilla. Although the name translates as cooked cream, the dessert is actually only warmed, not cooked. Cream, milk, sugar, and vanilla are heated, but just as the cream is about to boil, it is removed from the stove, and the gelatin is whisked in. The panna cotta is then preferably strained to make it as smooth as possible and poured into, traditionally, caramel coated molds, which are then kept in the freezer for two to three hours until the puddings have set. For serving, panna cotte are unmolded, each onto an individual plate, and can be garnished with some fresh fruit.

Panna Cotta

cream

vanilla sugar

gelatine

Marsala wine

Panna cotta

How To Make Crème Brûlée

vanilla bean vanilla extract

heavy cream

Heat the oven to 300°F and bring water to a boil. Heat the oven to 300°F. Meanwhile, bring about 3 cups of water to a boil on the stovetop or in an electric kettle. Place 6 (6-ounce) ramekins in a roasting pan or metal 9x13-inch baking pan. 

Make the crème brûlée custard mixture. Place the egg yolks in a medium bowl. If you are using a vanilla bean, split it lengthwise with a knife and scrape out its seeds into the bowl. Whisk the egg yolks to break them up. Add the powdered sugar and a pinch of salt, and whisk until uniform. Add a drizzle of the cream and whisk it into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.

Strain the crème brûlée custard mixture into a spouted container. Pour the mixture through a fine-mesh strainer into a  pitcher or liquid measuring cup — this will make filling the custard cups easier. If using vanilla extract instead of a vanilla bean, add it now, to the strained custard.

Divide the custard between the baking cups. Pour the custard into the prepared ramekins. Fill the ramekins as close to the edge as you can; you do not want a lot of empty space between the surface of the custard and the top rim of the ramekin.

Add the boiling water to the baking pan. Place the baking dish on the rack in the preheated oven, and pour the boiling water into the baking dish around the ramekins, being careful not to let any water splash into the ramekins.

Bake the crème brûlée for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. When using very shallow dishes, with the custard less than 1 inch deep, bake for about 30 minutes. When the dishes are narrower and taller, with the custard about 2 inches deep, bake for at least 50 minutes, and up to 60.

How to know when the custard is done. The custard will be quite wobbly; it should jiggle from side to side when nudged. However, it should not be liquid in the center. It will be barely set, but not liquid. The custard will firm up considerably in the refrigerator, so take it out of the oven when it has set into that very-jiggly-not-liquid consistency.

Remove the crème brûlées from the water bath and chill. Use tongs to remove the crème brûlées from the water bath to a rimmed baking sheet. Let them cool for about 5 minutes, then refrigerate for at least 30 minutes or until ready to serve.

Prepare the crème brûlées for brûlée. When ready to make the sugar crust, take the ramekins out of the refrigerator. Gently dab the tops with paper towels to remove any moisture or condensation. Even sprinkle the tops with a fine layer of granulated sugar The key here is for the sugar layer to be of even thickness. Shake the ramekins back and forth to distribute the sugar evenly. Tap out any excess sugar; you should be able to almost see the custard through the thin layer of sugar.

Brûlée the crème brûlées with the broiler. Arrange a rack in the oven in the highest position. Place the ramekins on the  rack and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling.

Refrigerate the crème brûlées again or serve warm. It is traditional for crème brûlées to be served cold. If you like it cold, place the ramekins back in the refrigerator. They can be refrigerated for about 30 to 45 minutes before serving (no longer, otherwise the sugar crust may begin to soften). If, however, you like them lukewarm in the center, as I do, you may serve them after the sugar has set (about 5 minutes).

As if the butterscotch wasn't enough, we packed this bread pudding recipe with pecan and bourbon. Yep. Bourbon.

Pecan, Bourbon, And Butterscotch Bread Pudding

(packed) light brown sugar

corn syrup

unsalted butter

bourbon (optional)

(1 stick) unsalted butter, melted

poppy seeds

kosher salt

bourbon

vanilla bean, split lengthwise

pecan pieces

Bon Appétit

Pecan, Bourbon, and Butterscotch Bread Pudding

Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.

Preheat oven to 325°. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with butterscotch sauce.

Sometimes, the name tells you all you need to know. Buttery, boozy, toothsome and rich, this bread pudding from The Back in the Day Bakery Cookbook is just the thing for Sunday brunch. Or, you know, any time you want.

Bourbon Bread Pudding Recipe

For the Pudding

half-and-half

brown sugar

eggs,

For the Bourbon Glaze

confectioners’ sugar

Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish.

To make the pudding: Put the bread in a large mixing bowl and pour the half-and-half over it, tossing it gently to soak the bread. Let sit at room temperature while you prepare the custard.

In a medium saucepan, melt the butter over medium heat. Remove from the heat, add the brown sugar, granulated sugar, and vanilla, and stir until well combined and smooth. 

In a medium bowl, whisk the eggs, then add the butter-sugar mixture, stirring until well combined and smooth. Pour the custard mixture over the bread, tossing gently to incorporate the custard and half-and-half mixture until well combined.

Pour the bread mixture into the prepared baking dish and spread it evenly. Sprinkle the raisins over the top and gently work them into the pudding; make sure the liquid covers the bread. Cover the baking dish with aluminum foil and bake for 55 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the bread pudding is golden brown. Set the pudding aside while you prepare the glaze.

To make the bourbon glaze: Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the bourbon and confectioners’ sugar, stirring until incorporated. Add the cream and mix until smooth.

Pour the glaze over the top of the bread pudding and let it sit for 15 minutes before serving. The bread pudding is best served warm, but it can be refrigerated, tightly covered, for up to 4 days.

Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Easy chocolate mousse

70% dark chocolate,plus extra to serve

golden caster sugar

Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).

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