Custards and Puddings: Creme Brulee II

2 cups heavy cream1/4 cup white sugar1 pinch salt1 teaspoon vanilla extract3 egg yolks4 tablespoons white sugarPreheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil. Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes. Amount Per Serving  Calories: 554 | Total Fat: 47.8g | Cholesterol: 320mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 554

Total Fat: 47.8gCholesterol: 320mgSodium: 147mgTotal Carbs: 28.7g    Dietary Fiber: 0gProtein: 4.5g VIEW DETAILED NUTRITION
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Custards and Puddings: Kheer (Rice Pudding)

2 cups coconut milk2 cups milk3 tablespoons white sugar1/2 cup Basmati rice1/4 cup raisins1/2 teaspoon ground cardamom1/2 teaspoon rose water (optional)1/4 cup sliced almonds, toasted1/4 cup chopped pistachio nutsBring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios. Amount Per Serving  Calories: 513 | Total Fat: 33.4g | Cholesterol: 10mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 513

Total Fat: 33.4gCholesterol: 10mgSodium: 99mgTotal Carbs: 48.2g    Dietary Fiber: 3.3gProtein: 11.3g VIEW DETAILED NUTRITION
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Custards and Puddings: Sweet Heavenly Rice Dessert | Submitted By: M D H

1 (15 ounce) can crushed pineapple, drained with juice reserved1/2 cup instant rice1 (3 ounce) package non-instant vanilla pudding mix2 cups milk1/2 cup miniature marshmallows1/3 cup chopped pecansBring 3/4 cup reserved pineapple juice to a boil in a medium saucepan. Stir in instant rice and simmer 2 minutes. Remove from heat, cover and let steam, 5 minutes. Prepare pudding mix with milk according to package directions. Fold marshmallows into hot pudding. Stir in pineapple, pecans and rice mixture. Chill until serving. Amount Per Serving  Calories: 130 | Total Fat: 2g | Cholesterol: 7mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 130

Total Fat: 2gCholesterol: 7mgSodium: 75mgTotal Carbs: 24.5g    Dietary Fiber: 0.7gProtein: 4g VIEW DETAILED NUTRITION
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Custards and Puddings: Pumpkin Bread Puddin' | Submitted By: JJCUNEO

1 egg3 egg yolks1 1/2 cups whole milk2/3 cup sugar3/4 cup canned pumpkin puree1 teaspoon vanilla extract1/8 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves3 1/2 cups white bread cubes3/8 cup miniature chocolate chips2 tablespoons brown sugarPreheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes. Amount Per Serving  Calories: 290 | Total Fat: 8.2g | Cholesterol: 143mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 290

Total Fat: 8.2gCholesterol: 143mgSodium: 305mgTotal Carbs: 49.6g    Dietary Fiber: 2.1gProtein: 6.7g VIEW DETAILED NUTRITION
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Custards and Puddings: The Best Banana Pudding | Submitted By: Kenneth Strother

1 (5 ounce) package instant vanilla pudding mix2 cups cold milk1 (14 ounce) can sweetened condensed milk1 tablespoon vanilla extract1 (12 ounce) container frozen whipped topping, thawed1 (16 ounce) package vanilla wafers14 bananas, slicedIn a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving. Amount Per Serving  Calories: 331 | Total Fat: 9.8g | Cholesterol: 9mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 331

Total Fat: 9.8gCholesterol: 9mgSodium: 207mgTotal Carbs: 57.4g    Dietary Fiber: 2.4gProtein: 4.2g VIEW DETAILED NUTRITION
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Custards and Puddings: Pap | Submitted By: Marsha

1/4 cup cornstarch1/3 cup sugar2 cups milk2 eggs, lightly beaten2 tablespoons butter1 teaspoon vanilla extractCombine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk. Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture. Microwave on High until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. Whisk in butter and vanilla. Serve warm. Amount Per Serving  Calories: 246 | Total Fat: 10.7g | Cholesterol: 131mg

Reviewed on Mar. 16, 2008 by cornelia    the taste is ok. it has a lot of vanilla in it. the thing is, when i followed the recipe, it took a lot of turns that i was not expecting. like, in the first microwaving, it bubbled over a lot. in the second microwaving, when it came out after 45 seconds, it was a bit lumpy. i dont know. i think i would microwave it for less. but besides those suprises, it was all right. and to anybody who wants to make this: you should follow the recipe even if it is a bit disproportional because it wil turn out the way it is supposed to after Was this review helpful? [ YES ]
4 users found this review helpful the taste is ok. it has a lot of vanilla in it. the thing is, when i followed the recipe, it... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Custards and Puddings: Nanny's Steamed Cranberry Pudding | Submitted By: PISADL

2 cups all-purpose flour1 teaspoon baking soda1 cup white sugar1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 cup milk1 egg2 tablespoons butter2 cups cranberries1/4 cup all-purpose flour1/2 cup white sugar1/2 cup packed brown sugar1/2 cup butter1/2 cup heavy cream1 teaspoon vanilla extractIn a large bowl, mix together 2 cups flour, baking soda, 1 cup of white sugar, cinnamon, and nutmeg. Stir in the milk, egg, and butter until well blended. Toss the cranberries in the remaining 1/4 cup of flour to coat, then fold them into the batter. Pour the batter into a greased round casserole dish with a lid, place the lid on, and then cover again with aluminum foil. Place the dish into a large roaster or stock pot, and fill with 3 to 4 inches of water. Place the lid on the outer pot, and cover with aluminum foil. Turn the heat to medium-high, and steam for 2 hours. Add more water if necessary after the first hour. For the sauce, mix together 1/2 cup of white sugar, brown sugar, butter, and heavy cream in a saucepan over medium heat. Cook and stir occasionally until the mixture comes to a full boil. Boil for 1 minute, then remove from heat and stir in the vanilla. Refrigerate until chilled, then beat with an electric mixer until smooth. Serve slices of the steamed pudding with the brown sugar sauce, and a dollop of whipped cream. Amount Per Serving  Calories: 545 | Total Fat: 21.6g | Cholesterol: 87mg

Reviewed on Jan. 31, 2005 by Cinderiel    I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to any fault on the recipe's part. I will make this again but, the next time, I will definitely add more fruit and omit the nutmeg in favour of either more cinnamon or perhaps some mixed spice as I'm not a big fan of nutmeg and I found it a bit dominant in this recipe. In addition, the cranberries, although I had floured them, all migrated to the top of the basin whilst cooking which resulted in a rather uneven distribution of fruit throughout the pudd. As for the sauce, I incorporated a 1/2 cup of double cream right into the sugar mixture before carefully reducing it to the consistency of a hard sauce. The thick, exceedingly rich butterscotch of the sauce complimented the pudding perfectly. Was this review helpful? [ YES ]
9 users found this review helpful I had to steam this well beyond the 2 hours, unfortunately, but I don't think that was due to... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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