Archives for Crisps, cobblers, puddings category
Here’s a cross between a rice pudding and flan. Don’t make it if you don’t like either from the aforementioned above. But if you are a fan of both, you might find this cake interesting. I served it with very ripe peaches and whipped cream, but almost any fruit or berries will go nicely.
The recipe adapted from Lori Longbotham “Luscious creamy desserts”.
This is a kind of dessert I’m the most fond of – rustic, homey, full of flavors, and incredibly easy to prepare. Don’t try to serve the pudding on its own, serve it with roasted grapes as intended. They are meant for each other providing so desirable contrast of sweet and sour, smooth and crunchy. For Russian readers of my blog (I know for sure there are at least two) – the texture of the pudding is similar to Russian “zapekanka”, but it’s sweeter since the ricotta cheese is way less tangy compared to tvorog (Russian curd cheese).
This is an adaptation of the latest “Gourmet” recipe. I prepared and served the pudding in individual shallow pans, each is about 4-inch wide and near ¾ -cup capacity. You can bake the pudding in a 9-inch pie-plate and serve it cut into wedges as it was suggested in the magazine.
Recently, I discovered two wonderful blogs: Bakerette and Cannelle et Vanille devoted to baking and dessert making. Their photos is pleasure to look at as well as the well-written stories to read. My eyes were caught by the rice pudding posts, and I had been salivating ever since. It felt exactly like my type of dessert. I had to make it, so I did. Was it good? It was great! My little son, when I asked him if he liked the pudding, answered with a long lasting “mmmmm”. Such an easy way to make mommy happy. Basma, Aran, thank you very much for the recipe. And special thanks to Basma for her suggesting to serve the pudding with the ice cream. I served it with the cocoa nib ice cream sprinkled with extra nibs over the top - what a delight!
I didn’t print the recipe before proceeding (the internet was out), I relied on my memory during the cooking. It turned out more like Aran’s, I guess. But I used half of the single cream and half of the whole milk as per Basma’s suggestion. Using either recipe, you can’t go wrong with it.
The least thing you want to do on Christmas morning or morning after New Year celebration is to cook. I hate the whole idea of spending hours in the kitchen rather than being with my family and sharing my son’s excitement and happiness after unwrapping all the presents. So, I just praise the recipes that allow you to cook or bake in advance.
This pudding is among them. And it tastes really good too.
Very appropriate dessert for this time of year when the persimmons are in abundance.
Here is a truly wonderful recipe in both taste and simplicity. You can assemble it a night before the weekend and let your family put it in the oven next morning while you are getting extra sleep. Although the aroma of this dish will likely wake you up…
