GRAND MARNIER RICE PUDDING
Make and share this Grand Marnier Rice Pudding recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring milk, sugar, rice and salt to a boil, stirring frequently. Reduce heat and simmer about 20 minutes, stirring occasionally.
- Lightly beat egg in a medium bowl. Gradually stir about a fourth of the hot milk mixture into the egg; return to pan, stirring constantly. Simmer for 20 minutes, stirring occasionally, until mixture is thick and rice is tender.
- Remove from heat; stir in liqueur, vanilla and butter, stirring until butter melts.
CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE
I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it.
Provided by Derf2440
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
- In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
- Remove from heat.
- Stir in chocolate until mixture is smooth.
- In a separate bowl, whisk together eggs, yolks and sugar.
- Stir in chocolate mixture and vanilla.
- Arrange bread in 9 inch square baking dish, pour custard over.
- Cover surface of pudding with plastic wrap.
- Place slightly smaller dish on top and weigh down with heavy cans.
- Let pudding stand for 30 minutes.
- Remove weights and plastic wrap.
- Cover dish with foil and puncture with fork to allow steam to escape.
- Place baking dish in larger shallow baking dish.
- Pour in enough boiling water to reach halfway up sides of pan.
- Bake in 325°F oven until firm, about 1 hour and 15 minutes.
- Let cool for at least 30 minutes before serving.
- (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
- Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
- Pour more sauce over if desired.
Nutrition Facts : Calories 384.1, Fat 23.3, SaturatedFat 12.7, Cholesterol 224.8, Sodium 259.8, Carbohydrate 35.1, Fiber 0.9, Sugar 13.5, Protein 9.4
CREAMY GRAND MARNIER PUDDING
Make and share this Creamy Grand Marnier Pudding recipe from Food.com.
Provided by Oolala
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix tapioca, 6 tablespoons sugar, salt, milk, cream, and egg yolks in a saucepan.
- Let stand for 5 minutes.
- Beat egg whites unitl foamy, gradually adding 4 tablespoons sugar and beat until soft peaks form.
- Cook tapioca mixture over a slow fire, stirring constantly until it boils.
- Add the tapioca mixture gradually to egg whites just until blended.
- Add vanilla and Grand Marier.
- Serve warm.
Nutrition Facts : Calories 169.3, Fat 7.1, SaturatedFat 4, Cholesterol 95.4, Sodium 107.8, Carbohydrate 22.4, Fiber 0.1, Sugar 12.9, Protein 4.1
SNOW PUDDING WITH GRAND MARNIER SAUCE
A simple desert which uses on-hand ingredients and makes good use of leftover egg yolks which looks fancy enough for company or for an everyday desert with family. For family, kids like this when orange juice/orange peel and orange juice is substituted for the lemon juice, lemon rind and Grand Marnier. Refrigeration time (minimum) is included in prep time (3 hours) but can be refrigerated up to two days ahead. Recipe source: Bon Appetit (June 1985)
Provided by ellie_
Categories Dessert
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
- Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
- To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
- To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.
Nutrition Facts : Calories 307.3, Fat 17.1, SaturatedFat 10.1, Cholesterol 150.2, Sodium 62.1, Carbohydrate 36.1, Sugar 33.7, Protein 4
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- Place the rice and sugar into a medium-sized saucepan and pour in the milk and, over a gentle heat, allow the entire mixture to come to the boil. Stir regularly to stop the rice from sticking to the saucepan.
- Reduce the heat, add in the nutmeg, pour in the cream and allow the pudding to simmer for approximately 15-20 minutes on a very low heat, stirring frequently and adjusting the consistency to suit your preference.
- To make the compote, in a large saucepan, place all the prepared fruits. You can leave all the fruits whole with the notable exception of the strawberries, which you can cut into quarters and add to the rest of the fruits. Scatter the sugar and lemon juice on top of the fruits and add the water and Gran Marnier. Heat very gently to allow the fruits to soften but also to generate a little fruity syrup – about 2-3 minutes – I like it still a bit chunky.
- Serve the rice pudding in warmed bowls with some of the berry compote on the top. Sprinkle with some crushed pistachios and a side portion of softly whipped cream.
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