1 cup whole milk (or coconut milk)
1/4 cup chia seeds
2 – 3 Tbsp Runamok Barrel-Aged Maple Syrup (Whiskey, Bourbon, Rum or Apple Brandy)
1/2-tsp vanilla extract
Sliced fruit, nuts, toasted coconut or other topping (optional)
Combine the first four ingredients and stir. Put in a small container, cover and place in the fridge. Leave for eight hours or overnight, stirring occasionally. Serve with fresh fruit, nuts, toasted coconut or extra maple syrup.
for the thickened milk:
800 mls whole milk
200 gms of condensed milk
100 gms caster sugar
1/4 tsp cardamom powder
A good pinch of saffron
For the milk dumplings/paneer:
2 pints whole milk
juice of 2 lemons
for the syrup:
200 gms caster sugar
400 mls water
Pinch of saffron
Chopped pistachio and silver varkh to garnish
Get all the milk sauce ingredients together in a heavy bottom sauce pan. Bring to a gentle boil for 1 hour 30mins or so until it has reduced by half and is a bit thick. Turn the heat off and cool. Refrigerate until the milk dumplings are ready.
For the dumplings, bring the whole milk to a gentle boil in a heavy bottom non stick sauce pan. Now add the lemon juice and leave it to boil for 30seconds or so until you start to see it curdling. Take it off the heat and strain it through a muslin. Rinse the curdled mix under cold water; this helps it to come together and also takes away any sour taste. Keep the muslin on a sieve and leave to drain through for an hour to get rid of any excess water.
In the meanwhile, bring all the ingredients for the syrup together and bring to a boil. Knead the dumpling mix well to bring it together. Divide into 6 equal portions and flatten. Tip them into the syrup and cook for 7-10 minutes until they are firm.
Remove them from the syrup and cool slightly. Add them to the chilled milk sauce to soak in the thickened milk flavours. Chill the Ras malai for 4-5 hours. To serve put the dumplings in a bowl with the sauce. Topped with chopped pistachios and silver foil.
50 gms Basmati rice
110 mls full fat milk
250 mls coconut milk
40 gms jaggery or unrefined brown sugar
5 cardamom pods; seeds only pounded to a fine powder
to serve:
2 tbsp butter
A tbsp of cashew nuts, pistachios & raisins
Pinch of saffron
In a wide heavy bottom sauce pan add the rice, full fat milk, coconut milk over medium heat and bring to a boil. Stir frequently. Simmer and add the jaggery & cardamom powder. Cook for an hour stirring often scraping the bottom & sides of the pan making sure it doesn’t stick. Once the rice is cooked and the pudding is a creamy consistency turn the heat off and cover with a lid. Leave to cool slightly.
In a frying pan heat the butter and add cashew nuts and brown slightly, add the pistachios and raisins. Fry for a few seconds. Pour the fried nuts along with the butter over the Payasam & serve warm.
4 cups milk divided (3 cups + 1 cup)
1 cup vermicelli (semiya)
1 cup water
6 Tbsp sugar
2 Tbsp condensed milk
1 Tbsp ghee (clarified butter), divided
10 cashews broken
10 almonds sliced
10 golden raisins
10 pistachios sliced
Boil milk in a saucepan and keep it aside.
Heat 1/2 tablespoon ghee in a pan. Once it is hot, fry the cashews, almonds, pistachios & raisins separately, until they all turn golden brown. Remove them from the pan and keep it aside.
In the same pan add the remaining 1/2 tablespoon ghee. Fry the vermicelli until it starts changing its color and becomes slightly golden. (This step can be skipped if using roasted vermicelli).
Then add 1 cup of water and 1 cup of boiled milk to the pan. Frequently stir the mixture else the milk will burn at the bottom.
Keep adding milk progressively as and when the mixture thickens. Add about 1-1/2 cup milk, and cook the vermicelli until it becomes soft.
Once the vermicelli gets cooked, add the condensed milk and sugar. Add the remaining 1/2 cup milk and keep it on the stove for few more minutes until the sugar dissolves.
Turn off the stove and add cashews, almonds, raisins, and pistachios. This thickens on cooling. Keep an extra cup of boiled milk at hand. So if you are serving later & it thickens, you can add some more milk (according to your consistency preference) and serve.
Recipe Notes
You can get readymade roasted vermicelli in Indian grocery stores. Use them for convenience.
Condensed milk is completely optional. It helps in thickening the base and therefore a rich taste.
You can adjust the sugar amount based on your sweet preference. When using condensed milk, be extra careful as it has some sugar.
This can be served chilled or at room temperature or even warm.
The amount of milk depends on one’s preferred consistency. Payasam can be drunk from a glass or spooned. The amount mentioned above yields a thick creamy dessert. You can thin it more by adding extra boiled milk. The consistency is of medium thickness and is thinner than rice pudding
Rice – 1 cup, washed and drained
Water – 1 1/2 cups
Whole milk – 3 cups, divided
Sweetened condensed milk – 1/2 cup or slightly less
Salt – a pinch
Butter – 1 tbsp
Golden raisins – a small handful
Almond extract or syrup – 1/2 – 1 tsp (depending on how strong the flavor is)
Almonds – a small handful, chopped
Gently boil the water and 1/2 cup milk in a deep pan. Add rice, turn heat to low, cover and cook the rice.
When rice is cooked, add the rest of the milk and simmer for 20 minutes or so, till rice is very soft and pudding is thickened. Gently mash some of the rice with the back of a wooden spoon and mix well.
Now add sweetened condensed milk as per your taste. (I added just under half cup, you can add more if you like a sweeter pudding). Add a pinch of salt, mix well and remove from heat if the consistency is to your liking. If it is runny, simmer for some more time. If it is too thick, add a few tablespoons of milk and heat thoroughly.
Once done, mix in the almond extract or almond syrup. If you are using an extract, a little goes a long way and half a teaspoon will suffice. Always start with a small amount and work your way up.
Meanwhile, melt the butter in a small saucepan, fry the golden raisins till plumped and mix in the pudding.
Garnish with chopped almonds and serve warm or chilled.
Notes:
You can add vanilla extract in place of almond extract/syrup. You can also add a touch of cinnamon or nutmeg powders if you like their flavor in rice pudding.
For an Indian flavor, try a combination of cardamom powder and saffron to flavor the rice pudding. Also, use ghee instead of butter.
I am sure this would be lovely flavored with rose syrup as well. Rose syrup will tint the rice pudding pink, so if you want to retain the white color, use edible rose-water.
For the bhap doi (baked yogurt pudding):
Condensed milk – 1 cup
Greek yogurt – 1 1/2 cups
Cornstarch – 1 tsp (optional)
Milk – 1 tbsp (optional)
For the pomegranate coulis:
Pomegranate – 1, large
Water – 1/4 cup (or as needed)
Sugar – 2 tbsp (or as needed)
Lemon juice – 1 tsp
Cornstarch – 1 tsp
To garnish:
Almonds and cashew nuts – a small handful, crushed
Dried rose petals – a few
Bhapa Doi (Baked Yogurt Pudding): Pre-heat the oven to 300 deg.F. Boil water in a kettle for the bain marie. Line a large baking pan with a folded kitchen towel and set aside.
In a mixing bowl, whisk together the condensed milk and Greek yogurt. Mix the cornstarch in milk and add to the mixture. Mix well so that no lumps remain. (The cornstarch is totally optional, but it helps to ensure a well-set pudding).
Divide yogurt mixture among four large ramekins or 6-8 smaller ones. Place ramekins in the prepared baking pan and fill with hot water so that it comes halfway up the sides of the ramekins. (The kitchen towel under the ramekins will keep them from sliding around in the hot water.)
Bake for 30-35 minutes or till yogurt is set, but slightly jiggly in the center.
Remove and cool down to room temperature. Cover and chill in the refrigerator for a couple of hours. This keeps well in the refrigerator for a couple of days.
Pomegranate coulis: Prepare pomegranate coulis when yogurt is in the oven. Dissolve cornstarch in a tablespoon of water and set side.
Remove the pomegranate arils and blend them together. Add enough water to make at least a cup of juice. Strain this mixture and discard the seeds.
Take pomegranate juice, sugar and lemon juice in a saucepan. Bring to a boil, add the cornstarch slurry and simmer for 4-5 minutes or till sauce thickens slightly. Taste and adjust sweetness accordingly.
Cool this down and store in a glass jar in the refrigerator till needed.
Serving bhapa doi: To serve the pudding, top each ramekin with some of the pomegranate coulis, some crushed nuts and rose petals. Enjoy!
NOTES:
1. Since Greek yogurt is naturally thick, it is best suited for this recipe and combines easily with the condensed milk. If you are using regular yogurt, make sure it is whole fat and drained of most of the liquid. You should have 1½ cups of thick, strained yogurt to start with.
2. You can flavor bhapa doi by adding cardamom powder or a little bit of saffron steeped in warm milk. You can also add some fruit pulp (mangoes work best) to make fruit flavored bhapa doi.
3. Instead of preparing a fruit coulis or sauce, you can top the pudding with chopped fresh fruits of choice. You can also top the pudding with just nuts and maybe even saffron.
Whole milk – 4 1/2 cups
Cardamom powder – 1/4 tsp
Basmati rice – 1/4 cup
Sugar – 6 tbsp
Rose syrup – 2 tbsp (can be replaced with 1 tsp rose water or 2 drops of pure rose essence)
Almonds – 2 tbsp, chopped (can also use pistachios)
Dried rose petals – a few, to garnish (optional)
Wash the basmati rice in water a couple of times and soak in water for half an hour. This will make the grinding part easier. using a blender, grind rice to a fairly smooth paste, adding a few tablespoons of milk. Set aside.
In a large, thick-bottomed saucepan, start heating the milk on medium-high heat. When the milk boils, add the rice paste and reduce heat to medium. Cook the rice, stirring often to avoid any lumps. In about 10-15 minutes, the rice will be cooked. Cook the pudding further till it reduces and thickens, maybe 10 more minutes.
Add sugar and rose syrup. Stir well to dissolve the sugar. Taste and add more sugar or rose syrup, if needed.
Remove from heat and rest for 5 minutes, but not more than that as the pudding will begin to set as it cools.
Transfer phirni to a big serving bowl or individual dessert bowls and cool to room temperature. Refrigerate for a couple of hours so that phirni sets properly.
Serve cold phirni garnished with chopped nuts and dried rose petals.
NOTES:
1. It is important to use whole milk in this recipe to achieve the creamy texture. Doing so will ensure that you do not need to add any canned condensed milk or pother such products.
2. A shortcut method to make phirni is to use store-bought rice flour instead of making your own rice paste:
Milk: 2 cups.
Rice flour: 2 tbsp. You may use any, white or brown.
Sugar: 2 to 3 tbsp.
Cardamom powder: 1/4 tsp or a generous pinch
Saffron: 15-20 threads soaked in 1 tbsp milk
Pistachio slivers and Almond slivers: 1 tbsp each for topping the dessert.
Dissolve. Rice flour in 1/4 cup water avoiding lump formation. Use stirrer.
Boil the milk with cardamom powder, in a heavy bottom pan.
When milk boils, add the rice flour paste to the boiling milk.
Simmer the milk with rice paste for about 2 minutes on medium low flame. Keep stirring with a stirrer or manual egg beater.
Once the milk and rice mixture gets slightly thick, add dissolved saffron and sugar. Cook for 2 more minutes while stirring often to avoid burning of the milk at the bottom.
Take it off the flame. Pour it directly in your dessert bowls. Let it cool down to room temperature and then garnish with the nuts. Refrigerate for an hour or so and enjoy this silky and smooth rice pudding called Phirni.
Sabudana (javvarisi or sago pearls) – 1/2 cup
Water – 2 cups
Whole milk – 2 cups, warm
Sugar – 1/3 – 1/2 cup (as per taste)
Cardamom powder – 1/4 tsp
Rose water – 1/4 tsp
Saffron – a small pinch
Pistachios or almonds – 8-10, chopped
Dried rose petals – for garnish (optional)
Wash the sabudana or sago pearls in water 3-4 times or until the water runs relatively clear. Soak sabudana in 2 cups of water for at least 20 minutes.
Take sabudana and water in a medium saucepan and cook on medium heat until they begin to turn translucent.
Add warm milk and continue cooking until all the sabudana are cooked and soft. The sago pearls will rise to the surface once cooked. Keep stirring often to prevent milk from sticking to the bottom of the pan.
Add sugar and cardamom powder and simmer until the kheer thickens slightly, not more than 25-30 minutes of overall cooking time. Stir the kheer once in a while.
When almost done, stir in rose-water and saffron. Remove kheer from heat and serve immediately or cool it slightly before serving. Garnish with chopped nuts and dried rose petals, if desired.
Store leftover kheer in the refrigerator. If kheer has thickened too much, warm it with a few spoons of milk before serving.
1/2 tablespoon ghee or unsalted butter + 1 teaspoon
2 tablespoons raw cashews, broken or chopped into large pieces
2 tablespoons yellow raisins
1 cup angel hair pasta or thin rice noodles*, broken into 1 inch pieces
2 cups water
2 cups whole or 2 percent milk
few saffron threads
3-4 tablespoons sugar or to taste
1/8 teaspoon cardamom powder
*In the Indian shops, these noodles will be labeled as vermicelli and may come pre-roasted and broken in small pieces.
In a saucepan on a medium flame, add ½ tablespoon of ghee. When ghee is melted, add in cashews and stir continuously until they start to brown. Quickly add in raisins and stir until they plump up. Turn off heat and transfer cashews and raisins to a bowl to cool.
Add another teaspoon of ghee to the pan and add in the broken up vermicelli noodles. Stir-fry them for about 3 to 4 minutes over a low-medium flame, until they start to turn golden brown. To the pan add 2 cups of water and make sure that all of the noodles are just covered. Bring to a boil. Continue to cook the vermicelli noodles on medium heat until tender, about 3 to 4 minutes for semolina noodles and less if using rice noodles. Add 2 cups of milk to the pan and heat over a medium-high flame. When the milk is warm, crush the saffron threads between your fingers and drop into the milk. When the milk starts to boil, add in sugar and cardamom powder. You can use a whisk to help dissolve the sugar and incorporate the cardamom powder evenly. Next add in fried cashews and raisins, reserving some for garnish. Turn off the heat.
Serve warm or chilled with the leftover cashews and raisins on top. Payasa thickens up after refrigeration so just add more milk to loosen it up again when re-serving it or leave as is if you prefer more a of rice pudding consistency.
500 g carrots, peeled and grated
400 ml double cream
100 ml fresh milk
100 g caster sugar
5 cardamom pods
5-6 cloves
2 tbsp desiccated coconut
1 tbsp roughly ground pistachios
to garnish – coconut, pistachios, silver leaf (optional)
red food colour (optional)
Boil the milk and cream together, add the grated carrots, cloves and cardamom seeds. Cook on low heat and keep stirring occasionally and keep an eye on the pan. Cook this until the milk/cream gets absorbed into the carrot (takes about 25-30 minutes on medium low heat). Now add the sugar and keep stirring until it is all mixed in well. Add the coconut and ground pistachios.
Once the halva is thick, deep red (you could add a little red food colour if the carrots are a bit pale) and all the cream/milk and sugar is absorbed, pour into a serving dish, decorate and either serve warm with ice cream or whipped cream or serve cold.
1 cup white sticky rice
1 1/2 cups water see notes
1 ripe mango
1 cup canned coconut milk
1/4 cup sugar
1/4 tsp salt
1 pandan leaf knotted (optional)
White and/or black sesame seeds optional
Add 2 cups of water in Instant Pot inner pot. Put the trivet in there. Rinse the sticky rice in water briefly. Drain off water. Place the rice in heat-proof glass or stainless steel bowl. Add 1 1/2 cups water to cover the rice. Give it a quick stir and make sure all rice is submerged in water. Place this on top of the trivet. Close the lid, steam release handle to sealed. Press pressure cook and set to high pressure and use -/+ to set the time to 15 minutes.
When the sticky rice is done cooking, I waited for about 10 minutes and make sure that the float valve is down. Then turn the steam handle to venting. Once the steam is all out and stops hissing, open the lid carefully. The sticky rice should be soft and sticky. Remove from Instant Pot and pour half of the coconut sauce on the sticky rice while the rice is still warm and stir to mix. It may seem wet at this point. Cover to let the rice absorbs the coconut sauce.
While the sticky rice is cooking, pour 1 cup of the coconut milk in a saucepan, add sugar, salt, and pandan leaves in. Let it gently simmer for about 5 minutes or until the sugar dissolves. Do not boil the coconut milk. Remove the pandan leaves (if using) and use your spoon to squeeze out last few drops of coconut milk from the leaves if any.
CUTTING THE MANGO:
Peel the mango and cut in small cubes. You can use this hedgehog method for easier cutting: Slice both mangoes down either side of the stone. Take each half and score a crisscross pattern about 2 cm down through the flesh, stopping at the skin. Turn the skin inside out so the mango pieces pop up. Trim the skin off the middle bit where the stone is, then cut them into cubes as well so you are not throwing any extra flesh away.
PUTTING THEM TOGETHER:
Serve with cubes of mango, sprinkle with sesame seeds and coconut sauce on the sides for more drizzling.
RECIPE NOTES:
The amount of water may vary slightly depending on the kind of sticky rice. You may need to cut back the water to 1 to 1 1/4 cups if the result is too mushy to your liking.
1/2-large (2-pound) loaf challah bread, torn into 1½–2-inch pieces (about 8 cups)
1 3-inch cinnamon stick
1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/3 cup granulated sugar
1/4 teaspoon kosher salt
1 3-inch strip orange zest
1/4 cup (1/2 stick) unsalted butter, melted, divided, plus more for pan
1 large egg
2 large egg yolks
2 tablespoons raw sugar
1/4 cup sliced almonds (optional)
Preheat oven to 300°. Spread torn bread on a rimmed baking sheet and bake, tossing halfway through and reducing oven temperature if bread is getting too golden, until pieces are very dry and slightly toasted, 25–35 minutes. (Dry bread will absorb the custard without disintegrating, which is why this step is important.) Let cool, then transfer to a large bowl.
Meanwhile, heat cinnamon, vanilla bean, cream, milk, granulated sugar, and salt in a medium saucepan over medium-high. As soon as mixture starts to boil (watch closely or milk will boil over top of pot!), remove from heat. Whisk in orange zest and 2 Tbsp. butter and let steep 30 minutes. Pluck out and discard cinnamon stick, vanilla bean, and orange zest.
Brush a 1½–2-qt. baking dish with butter. Pour milk mixture into a blender. Add egg and egg yolks and blend, starting on low and increasing speed to high, until mixture is light and foamy, 20–30 seconds. Pour over reserved bread and toss to coat. Scrape into prepared pan. Cover tightly with plastic wrap and chill at least 3 hours and up to 12; this gives bread time to evenly soak up custard.
Arrange a rack in center of oven; preheat to 300°. Brush remaining 2 Tbsp. butter over cold bread pieces. Sprinkle with raw sugar, then top with almonds, if using. Bake bread pudding until lightly golden, puffed, pulling away from edges of pan, and butter is bubbling, 30–40 minutes. Let cool 1 hour before serving.
Do Ahead: Bread pudding can be made 1 day ahead. Let cool; cover and chill.
For Chocolate Bread Pudding
Add 6 oz. chopped bittersweet chocolate (70% cacao or higher) and 2 Tbsp. unsweetened cocoa powder to scalded milk mixture instead of butter and whisk until melted and smooth.
When ready to bake, top bread pudding with 1 oz. chopped bittersweet chocolate. Sprinkle with raw sugar, then top with ¼ cup chopped pecans instead of almonds. Bake as directed.
For Coconut Bread Pudding
Add one 13.5-ounce can unsweetened coconut milk instead of heavy cream to whole milk mixture. As soon as mixture bubbles, remove from heat and whisk in 2 Tbsp. virgin coconut oil instead of butter and a strip of lime zest instead of orange. Let steep 30 minutes. Pluck out and discard cinnamon stick, vanilla bean, and lime zest.
Brush baking dish with 2 Tbsp. melted virgin coconut oil instead of butter. Brush 2 Tbsp. melted virgin coconut oil instead of butter over cold bread pieces. Sprinkle with raw sugar, then top with 1/4 cup unsweetened coconut flakes instead of almonds. Bake as directed.
From Bon Appetit
Boozy Fruit:
1/2 cup light brown sugar
2 tablespoons dark rum
2 tablespoons orange juice
1/2 cup raisins, dried cherries, or chopped dried apricots
Rice Pudding
4 1/2 cups whole milk
1 cup arborio or sushi rice
1/2 cup heavy cream
1/2 cup granulated sugar
2 cinnamon sticks
1 1” piece orange peel
Kosher salt
1 vanilla bean, split lengthwise
1 large egg yolk
Boozy Fruit
Combine brown sugar, rum, orange juice, and a splash of water in a small saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally, until sugar is dissolved, about 4 minutes. Stir in dried fruit and cook until liquid is syrupy, about 2 minutes more. Remove from heat and let cool.
Rice Pudding
Combine milk, rice, cream, sugar, cinnamon sticks, orange peel, and a pinch of salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring to a rapid simmer, stirring occasionally to ensure mixture doesn’t stick to pan. Reduce heat to medium-low and simmer, stirring occasionally and scraping all the way down to the bottom of the pot to make sure mixture doesn’t stick or scorch, until rice is tender and mixture is thickened, 20–25 minutes. Remove from heat and let sit 5 minutes. Discard vanilla bean, cinnamon sticks, and orange peel. Quickly and thoroughly stir in egg yolk until completely incorporated. Keep pudding warm, covered, or let cool, then cover and transfer to the refrigerator to chill completely. Serve warm or chilled, topped with boozy fruit.
DO AHEAD: Rice pudding and boozy fruit can be made up to 2 days ahead. Reheat pudding over medium heat, with a splash of milk or cream.
From Bon Appetit
6 tablespoons unsalted butter
1/2 cup superfine sugar
1 overripe banana, mashed
1 large egg
1 cup whole milk, at room temperature
1 cup all-purpose flour 1 tablespoon baking powder
Pinch of salt
3/4 cup pure maple syrup
1/2 cup light brown sugar
2 tablespoons bourbon
1/4 cup finely chopped pecans
Vanilla ice cream, for serving
Preheat the oven to 375°. In a deep, 2-quart baking or soufflé dish, melt the butter in the microwave. Whisk in the superfine sugar and banana, mashing until thoroughly combined. Whisk in the egg and milk.
In a bowl, whisk the flour, baking powder and salt; whisk into the baking dish until combined (the batter will be pretty loose).
In a microwave-safe cup, heat the maple syrup, light brown sugar and 1/2 cup of hot water at high power until hot, 1 minute. Add the bourbon. Drizzle the syrup mixture over the batter; it will seep to the bottom. Do not stir. Scatter the pecans on top.
Set the dish on a rimmed baking sheet and bake for 40 minutes, until the cake is golden. Let cool for 5 minutes, then scoop into bowls and serve with ice cream.
2 to 3 medium to large sweet potatoes (1 1/4 pounds total)
6 tablespoons/85 grams unsalted butter, melted, plus more for the pan
6 large eggs
1 cup/200 grams grated jaggery, muscovado, panela or dark brown sugar
1/4 cup/60 milliliters maple syrup
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 (13.5-ounce/400-milliliter) can full-fat coconut milk
1 cup/130 grams all-purpose flour
Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 2/3 cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted one day ahead and stored in an airtight container in the refrigerator.)
Reduce the oven temperature to 350 degrees.
Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.
Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.
Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.
To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to one week.
1 cup all-purpose flour
1/3 cup brown sugar packed
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup milk
2 Tbsp butter melted
1/2 tsp vanilla
3/4 cup thinly sliced apples
Sauce:
1 cup brown sugar packed
1 Tbsp all-purpose flour
1 1/2 cups boiling waterh
1 Tbsp butter softened
2 tsp vanilla
Generous pinch of salt
Preheat oven to 350° F.
Make the pudding batter: In a medium bowl, mix together the the flour, sugar, baking powder, salt and cinnamon.
In a small bowl, mix together the milk, melted butter and vanilla.
Add the wet ingredients to the dry ingredients. Stir to combine well.
Spread batter in to the bottom of an 8-cup baking dish or divide between 4-6 individual baking dishes. (*If using individual dishes, you may want to place dishes on a baking sheet, for easy transport to the oven, and to catch any splatters.)
Arrange a layer of apple slices on top of batter.
Prepare the sauce: In a medium bowl or a 4 cup measuring cup, mix together the brown sugar and flour. Add the boiling water, the butter,vanilla and salt. Stir to combine and until butter melts. Gently pour over batter, being sure to leave 3/4-1 inch of room at the top of the baking dish.
Bake in pre-heated 350° oven for 35-40 minutes or until toothpick in centre comes out clean when inserted in the top cake part. Pudding will have formed a cake-like top with lots of sauce underneath. Allow to cool for 5 minutes, then enjoy warm. Lovely as is, or top with a scoop of vanilla ice cream.
Bread Pudding:
1/2 a loaf of day-old unsliced bakery bread
3-4 peaches, peeled and sliced
3 eggs
1/2 cup white sugar
1/2 cup heavy cream
2 cups whole milk
1 1/2 tsp vanilla or vanilla bean paste
4 tsp white sugar, for topping
Brown Sugar Sauce:
1/4 cup salted butter
1/2 cup brown sugar
1/4 cup heavy cream
pinch salt
Preheat oven to 350° and grease 4 individual dishes or an 8×8-inch baking pan. Set on to a baking sheet and set aside.
Peel peaches and cut in to slices. Set aside.
Slice bread in to thin 3/4-inch slices or cube. If using slices, you’ll want your bread pieces to be about an inch higher than the height of your baking dish, so figure out how tall they should be and cut off the bottom of the slices to that height. (*You won’t need the part you cut off the bottom, but you can use them by cutting them in to cubes and making some croutons with them!). Then cut each of the trimmed slices in half from top to bottom to make two pieces. Set aside.
In a bowl, whisk together the eggs, 1/2 cup white sugar, cream, milk and vanilla.
Place your bread slices in to your baking dishes (or disby slightly overlapping them (crust side facing the side of the disand allowing them to tilt back a bit. If using cubes, place in your dish or dishes.
Place some peach slices in the gaps between the bread. Pour some of the egg mixture over the bread and in to the dishes, just until it reaches the top edge of the dish or until it nears but doesn’t cover the top of the bread.
Allow to stand at room temperature for 15 minutes, then top up with remaining egg mixture, just until it reaches the edge of the dish again or near the top of the bread. You may not need it all.
Lightly brush the top of the bread with a bit of the egg mixture, then sprinkle a heaped 1 tsp. of white sugar over the top of each dish, especially on the top crust edge.
Place dishes on baking sheet (to catch any overflow!) in to preheated 350° oven and bake for about 35 minutes, or until golden and set. (*You may want to check at 25-30 minutes in case it’s browning too quickly, in which case, just lay a sheet of aluminum foil over top while it finishes baking.
Remove from oven and let stand 10 minutes before eating. If not eating right away, allow to cool for 10 minutes, then cover and refrigerate.
While puddings are baking, make the brown sugar sauce by melting butter in a small saucepan over medium heat. Add brown sugar, cream and a pinch of salt and stir to combine.
Allow to come to a boil, stirring regularly. Once it comes to a boil, cook another few minutes, stirring regularly, then remove from heat and pour in to a bowl or pitcher.
Cover and refrigerate if not using right away. Can be re-warmed in the microwave/saucepan to serve.
Serve puddings at warm, at room temperature or slightly re-warmed in the microwave, topped with warm brown sugar sauce (*You’ll want to place your small dishes on a plate, as the brown sugar sauce will most likely spill over the sides when poured on top).
Ingredients
1/2 cup chia seeds
1.5 cups hot water
14 ounce full fat coconut milk canned
1/2 teaspoon Pandan extract
1/3 cup sweetener or sugar
Mix the hot water in with the chia seeds. Using hot water causes the chia seeds to absorb the water and swell much faster than tap water–which means your pudding will be done sooner and you can eat sooner!
I mean, that’s really the only thing you need to know. Other than that, mix everything together, and let it chill.
The chia will make it gel and set into a pudding, and coconut milk will make it creamy, and the pandan will make it delicious.
2 tablespoons ghee
2 tablespoons raisins
2 tablespoons cashews, raw and unroasted
2 cups carrots, shredded
1 cup whole milk
1/4 cup Splenda, Truvia or sugar
2 tablespoons cashew flour (you do this to add a little thickness to the milk)
1/4 teaspoon powdered cardamom
Melt ghee in your Instant Pot, and then add the cashews and raisins. Fry them until the cashews are golden brown.
Add all other ingredients except cardamom and cook at High Pressure for 10 minutes. Let it release pressure naturally.
Open up the lid and do not freak out at the curdled milk. It will homogenize shortly. Just stir it up really well.
Smoosh the carrots together a bit, and cook on Sauté for a few minutes to thicken the mixture.
Add the cardamom and let it rest for a while to thicken up. This can be eaten hot, cold, or at room temperature.
Feel free to pour in a little heavy cream or half and half if you’re trying to add fat to your diet–or taste to your life.
2 1/2 to 3 cups whole milk
1 to 2 cups water
3/4 cup arborio rice
1/3 cup sugar
1 tablespoon unsalted butter
1/2 teaspoon anise seed
1/4 teaspoon salt
1 large egg plus 1 large egg yolk, at room temperature
1/3 cup heavy cream
1 teaspoon vanilla extract
1/3 cup diced candied lemon peel or orange peel
Combine 2 1/2 cups of the milk, 1 cup of the water, the rice, sugar, butter, the anise seed (to taste) and the salt in the pot. Lock the lid onto the machine and bring to high pressure (9 to 11 psi). Cook at high pressure for 15 minutes. Turn off the machine or unplug it to allow the pressure to come back to normal naturally, about 20 minutes. Unlock and remove the lid.
Whisk together the egg, egg yolk, cream and vanilla extract in a mixing bowl until creamy and light. Slowly whisk in about 1 1/2 cups of the hot rice pudding, until smooth, then return that tempered mixture to the remaining rice pudding in the pot. If the mixture seems too thick, add the remaining milk and/or water as needed. Stir in the candied lemon or orange peel. Partially cover and let sit for 5 minutes before serving. (The pudding will thicken a bit further.)
NOTE: For a stove-top pressure cooker, follow the directions for the electric cooker but cook at high pressure (15 psi) for 10 minutes, followed by a natural release (about 10 minutes). Continue with the recipe as written.