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Рецепт Indian Pudding
by Global Cookbook

Indian Pudding
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  Порций: 10

Ингредиенты

  • 20 ounce Buttermilk Corn Bread (see recipe)
  • 1 Tbsp. unsalted butter
  • 1 1/2 c. lowfat milk
  • 1 1/2 c. heavy cream
  • 1/2 c. maple syrup
  • 1/2 c. unsulfured molasses
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 2 lrg Large eggs
  • 5 lrg egg yolks
  • 1/2 c. heavy whipping cream
  • 1/2 tsp confectioners' sugar Candied Corn (see recipe) Caramel Sauce (see recipe) Boiling water

Инструкции

  1. Heat oven to 350 degrees. Crumble corn bread into coarse crumbs. Spread on baking sheet; toast for 8 min. Stir corn bread, and toast another 10 min, till golden brown. Remove from oven, and set aside. Reduce heat to 325 degrees.
  2. Butter ten 6-oz ramekins or possibly custard c.. In large saucepan over medium-high heat, combine lowfat milk, cream, maple syrup, molasses, salt, and 1/2 tsp. vanilla. Bring to a simmer, and remove from heat. In a large mixing bowl, whisk together the Large eggs and the egg yolks. Whisking constantly, pour the lowfat milk mix into the Large eggs. (If not completely smooth, pour mix through a fine strainer.) Add in corn bread to egg mix. Let sit till corn bread absorbs most of the liquid, about 10 min.
  3. Ladle the moist corn bread and any remaining liquid into prepared ramekins. With the back of a spoon, smooth each mix by pressing down on the surface. Place dishes in a roasting pan, and pour in sufficient boiling water to come halfway up the sides. Cover with buttered aluminum foil; bake till set, about 40 min. Remove dishes from water; place on rack to cold, 30 min. Unmold puddings onto a serving platter or possibly plates.
  4. In medium bowl, whisk heavy cream, confectioners' sugar, and remaining 1/2 tsp. vanilla till soft peaks form. Spoon one rounded Tbsp. of whipped cream over each. Garnish with the Candied Corn, and drizzle with the Caramel Sauce.
  5. Serves 10.