CEREAL MILK PUDDING
The sweet, nostalgic flavor of cereal milk is the entire reason for this fun dessert. If you don't have agave to make the garnish, you can easily use honey.
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add the milk and 3 cups of the cereal to a large bowl and stir to combine. Let the mixture steep for 1 hour in the refrigerator, then strain out the cereal and discard it, reserving the milk (there should be 4 1/2 cups).
- Add 4 cups of the cereal milk to a large saucepan and warm over medium heat until steaming (do not let boil), about 6 minutes. Meanwhile, whisk together the sugar, cornstarch, egg yolks, 1/2 teaspoon salt and the remaining 1/2 cup cereal milk in a medium bowl.
- Slowly incorporate the warm cereal milk into the egg mixture, whisking constantly to keep the eggs from scrambling. Once combined, pour the mixture back into the pan and turn the heat to medium. Cook, whisking continually, until the mixture thickens up to the consistency of pudding, about 7 minutes.
- Remove the pudding from the heat and stir in the vanilla. Transfer to a large bowl and cover with plastic wrap pressed against the top of the pudding to prevent a skin from forming. Chill the pudding completely, at least 4 hours and up to 1 day.
- Meanwhile, preheat the oven to 400 degrees F. Spread the remaining 1 cup cereal evenly on a baking sheet and drizzle with the agave. Bake until the agave melts and the cereal sticks when pinched, about 5 minutes. Let cool. (The cereal garnish will harden as it cools.)
- Spoon the pudding into bowls and top with the candied cereal pieces and sprinkles.
BERRIES AND BUTTERMILK PUDDINGS
Provided by Lillian Chou
Categories Milk/Cream Blender Berry Dessert Quick & Easy Strawberry Red Wine Summer Chill Healthy Simmer Boil Buttermilk Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Make buttermilk puddings:
- Sprinkle gelatin over 1/4 cup milk in a small bowl and let soften 1 minute.
- Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add remaining 3/4 cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5 minutes.
- Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into bowls and chill until set, at least 8 hours.
- Make sauce:
- Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
- Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids). Force through clean fine-mesh sieve and discard solids.
- Chill sauce, stirring occasionally, until cold, about 1 hour.
- To serve:
- Spoon sauce over puddings and top with remaining berries.
MILK PUDDINGS WITH BERRIES
Here's a low-fat, no-egg version of panna cotta, a smooth custard from the Piedmont region of Italy. It's soothing and luscious, and requires no baking time.
Yield Makes 6
Number Of Ingredients 7
Steps:
- Using vegetable peeler, remove peel in long strips from lemon. Combine whole milk, 1 cup low-fat milk, 1/3 cup sugar and lemon peel in medium saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to boil. Remove from heat; cover and let steep 45 minutes. Remove vanilla bean.
- Place remaining 1/2 cup low-fat milk in small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 5 minutes; stir to blend. Bring milk mixture in saucepan to simmer. Remove from heat; immediately add gelatin mixture and whisk until gelatin dissolves. Pour mixture through strainer set over 4-cup measuring cup. Rinse six 3/4-cup ramekins, dividing equally. Refrigerate overnight until puddings are set. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Combine berries and remaining 2 tablespoons sugar in medium bowl. Let stand 30 minutes. Spoon berry mixture atop puddings in ramekins and serve.
BERRIES 'N PUDDING
Five minutes and three ingredients are all it takes to make these gorgeous and refreshing parfait-style dessert cups with vanilla pudding and berries.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 4 servings, 1 parfait each.
Number Of Ingredients 3
Steps:
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.
- Pour half of the pudding mixture evenly into four parfait glasses; top with half of the raspberries. Repeat layers.
- Serve immediately. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.9994 g, Sugar 0 g, Protein 4 g
BERRY BREAD PUDDINGS
Provided by Michele Adams
Categories Milk/Cream Mixer Berry Egg Dessert Bake Quick & Easy Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375° F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim.
- Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. These can be made one day ahead of the shower; simply refrigerate overnight and serve at room temperature. Just before serving, dust each top with powdered sugar.
LUCY'S SOUTH AMERICAN THREE-MILK PUDDINGS
Make and share this Lucy's South American Three-Milk Puddings recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 50m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 200°C.
- Grease and line the bases of 6 x 1 cup (250ml) dariole moulds with baking paper.
- Place egg whites in a large metal bowl and using an electric mixer, beat until soft peaks form and add 1 tablespoon caster sugar and beat until glossy.
- Using a electric mixer beat butter and remaining sugar until thick and pale and then beat in vanilla paste and egg yolks until pale and add milk, flour and baking powder and then beat until combined.
- In 2 batches use a large metal spoon to fold egg white mixture into the egg mixture until just combined and then divide among prepared moulds and bake for 15 minutes or until a skewer inserted into the centre comes out clean.
- Meanwhile for soaking mixture, whisk ingredients together in a bowl .
- For coulis, place berries and sugar in a food processor and whiz until smooth and then strain through a fine sieve to remove the seeds and set aside.
- Whip cream and icing sugar until soft peaks form and chill until required.
- Using a skewer, repeatedly pierce the top of cooked puddings and then pour soaking mixture over warm puddings and place in the fridge for 15 minutes.
- To serve, remove puddings from moulds, top with whipped cream and pistachios and serve with coulis, a few rasperries and fanned strawberry.
Nutrition Facts : Calories 836.8, Fat 41.4, SaturatedFat 24.2, Cholesterol 246.6, Sodium 253.2, Carbohydrate 102.2, Fiber 2.2, Sugar 71.3, Protein 17.4
CHIA & YOGURT PUDDINGS WITH BERRIES
Try these summery little berry puddings for breakfast. They're made with chia seeds, which are full of fibre and omega-3 fatty acids, and bio yogurt too
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 12m
Number Of Ingredients 7
Steps:
- The night before, put the gelatine in a bowl of cold water. Warm the milk with the chia seeds and vanilla in a saucepan, stirring over a low heat until the seeds soften. Remove from the heat. Squeeze the gelatine to remove any excess water, then stir into the warm milk until it dissolves. Stir in the yogurt, then pour the mixture into four mini basins or ramekins (about 175ml each), sprinkled with a little water. Cover and chill.
- Blitz a quarter of the berries in a bowl with a hand blender to make a smooth sauce. Cover and chill along with the remaining berries until breakfast.
- To serve, run a knife around the inside of the moulds to loosen, then turn out onto plates. Spoon over the berry sauce and scatter with the remaining berries and mint leaves. Will keep chilled for up to one day.
Nutrition Facts : Calories 196 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
RASPBERRY PUDDING
Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.
Provided by Derf2440
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
- In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
- Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
- Beat in eggs, 1 at a time, then vanilla.
- In separate bowl, whisk together flour, baking powder and salt.
- Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
- Scrape evenly over raspberries, smoothing top,set aside.
- In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
- Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
- Let cool slightly before serving.
- Make ahead = store at room temp for up to 8 hours; reheat if desired.
- I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES
You'll have most of the ingredients for this sumptuous pudding in your cupboard and fridge already. A great recipe for kids to help with
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
- Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
- Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
- Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
- Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
- While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.
Nutrition Facts : Calories 401 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
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