Baked Butterscotch Pudding

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6 Servings
Pudding American
Bake cream milk Sugar egg yolks brown sugar vanilla whisky Snacks Desserts Pudding American Winter Comforting

2 cups am
1 cup k
3/4 cup ar
8 yolks
1/4 cup wn sugar
1 teaspoon illa
3/4 teaspoon t
2 1/2 tablespoons scotch (preferably a strong single malt), burbon, or ndy*

Preheat oven to 325 degrees F. Combine the cream and milk in a heavy-based saucepan and heat until just under a boil. While cream is heating, place sugar in a heavy-based saucepan and cook until sugar turns a medium amber. Tilt and swirl the pan until all sugar dissolves. Remove from heat and add the cream slowly and be careful because it will bubble up and give off a great deal of steam. Place the pan back on the burner and dissolve any bits of caramel. In a bowl, whisk together the egg yolks, brown sugar, vanilla, salt and Scotch. Temper the eggs with a portion of hot caramel cream. Whisk in the remaining cream. Strain the custard through a sieve into a pitcher and divide between 6 6- to 8-ounce ramekins or custard cups. Place the filled ramekins in a shallow roasting pan and place the pan on a lower oven shelf. Make a hot water bath by filling the roasting pan with hot (near boiling) water, until it reache halfway up the sides of the remekins. Cover the pan with aluminum foil. Bake the pudding at 325 degrees until just set, about 50 to 55 minutes. Start checking the custards early, they are done when gently shaken, the edges are set and the center is jiggly but not runny. Allow the pudding to cool to room temperature in the water. Refrigerate the pudding for several hours or overnight before serving. The pudding will keep its dark color if refrigerated uncovered. It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored foods in your refrigerator. Can be refrigerated for 2 to 3 days. * Note: the alcohol can be omitted if desired.


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Crock-Pot Bread Pudding

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8 Servings
Grains Uncategorized
Desserts Butter Raisin Milk Grains

8 sl White bread; ed
1/4 c Butter or garine; melted
4 s; beaten
2 c k
1/4 c ar
1 c sins
1/2 ts meg
Sauce On Top
3/4 c ar
2 tb ter
2 tb (rounded) ur
1 c Water
1 ts illa

Place cubes into well-greased crock-pot. In a bowl mix sugar and melted butter, eggs (well beaten) and milk. Beat until smooth. Stir in raisins and nutmeg. Pour over crumb mixture. Mix lightly and cook on high 1 hour. Then turn to low 3 or 4 hours. Sauce: Cook until thick. This should be a medium heavy sauce. Pour over pudding just before serving. Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" and lt;diane and at;keyway.net and gt; on Nov 20, 1997


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Banana Pudding

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6 Servings
Banana American-South
Desserts Bake Kid Friendly Banana American-South Fall Sweet

2 tablespoon ur
3/4 cup ar
1/4 teaspoon t
2 cups k
3 s separated
1 teaspoon illa
anas
illa wafers

Mix flour, sugar, salt in double boiler. Stir in milk. Cook over boiling water until thick. Beat yolks and gradually add. Cook five more minutes. Remove from heat, addvanilla, let cool. Line casserole with desired amounts cookies and bananas. Pour cooled sauce over. Make meringue with egg whites and put on top. Brown at 350? for 5 or 10 mins.


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Banana Rice Pudding

2 Servings
banana baby food
banana baby food pudding dessert rice pudding vanilla

1 cup cooked wn rice
1/2 ana purée
1/2 cup plain whole milk urt
1/2 teaspoon illa
1 dash of namon and/or ginger

Combine ingredients and warm gently in a sauce pan. Stir frequently. Remove warmed pudding to a food processor or blender and blend as needed for a texture your baby will enjoy. Do not blend if serving to an older baby who can handle texture.


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Holiday Angel Pudding

This delicious pudding dessert has a layer of homemade walnut and date cake crumbled and topped with marshmallow and homemade whipped cream.

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Thelma's Corn Pudding

8 Servings
Corn American-South
Vegetarian Thanksgiving Side Dish Corn American-South

3 s beaten
1 16-ounce can amed corn
2 tablespoon ter
1 teaspoon illa extract
1 tablespoon ur
1/3 cup ar
1 cup k
1 h salt

Melt butter in ovenproof casserole. Add milk. Combine other ingredients and add to milk mixture in casserole. Bake 50 minutes until knife comes out clean.


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Rice Pudding

4 Servings
Rice Canadian
Rice Canadian

1 cup ar
2 cups cooked white e
4 tsp ter
3 beaten s
3 1/2 cups k
1 pinch t
1/4 tsp namon
1/4 tsp damom
1/4 tsp illa extract

Preheat oven to 350 degrees. Mix sugar, eggs and salt in a bowl until it's a nice and smooth mixture. Set aside. At medium heat in a saucepan, add in the rice, milk and butter. Stir for 5 minutes. Do not overboil. Incorporate egg mixture and stir well until mixture thickens. Transfer warm pudding into a baking pan. Place pan inside another larger pan that has about 1 inch of water. Bake pudding for appx 1 hour. Take pan out of oven and out of larger pan and allow everything to cool.


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Cakes: Angel Pudding

Angel food pieces, chocolate and vanilla pudding, layered with crushed peanut-buttery candy and chilled.

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Yorkshire Pudding

4 Servings
Flour
English
Savoury, Mild, Tasty Side Dish, Simple, Easy Flour English

3 s
4 oz Plain ur
1 Pinch t
1/2 pint k
1 f Dripping

Sift Flour into Bowl, add salt and eggs and whisk until smooth adding milk a little at a time when finished leave to rest in fridge. Pre-heat oven to 240c. Place baking tin with dripping into oven leave until smoking add batter mix and replace in oven immediately. Cook on middle shelf for 25 minutes or until crispy, do not open oven for at least 20 minutes.


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