Tag Archives: pudding recipes

Buttermilk Pudding with Strawberry Rhubarb Compote

A sure way to welcome the bounty of spring is using the early rhubarb and strawberries in a delicious compote flavored with rich vanilla. This compote is the perfect topping for breakfast on top of pancakes, french toast or Greek yogurt or use the compote to complete desserts such as cake , ice cream or pudding.  I find the best match to this compote is this old fashion buttermilk pudding. The buttermilk pudding is slightly tart, creamy, smooth and rich. It’s the perfect balance to the tart and sweet compote.  You can also enjoy this pudding on its own or just topped with fresh berries.

From by the bay, wishing you creamy buttermilk food memories!

Maryann

 

blog buttermilk pudding

Buttermilk Pudding with Strawberry Rhubarb Compote

Serves 4 to 6

Serve the buttermilk pudding and top with the Strawberry Rhubarb Compote.  Recipes follow.

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Buttermilk Pudding

Ingredients
1 1/4-ounce envelope unflavored gelatin

1 cup heavy cream

2/3 cup sugar

2 cups buttermilk

1 teaspoon vanilla extract

canola oil for the ramekins
Directions
Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.
Darienne Sutton
August 2007 in Real Simple

Strawberry Rhubarb Compote

 Ingredients

1 ¼ cups juice and/or water
½ cup  sugar
1/4 cup  agave nectar
1-pounds rhubarb, trimmed and cut into 1/4 –inch wide pieces
1 pound (450 g) strawberries, hulled and quartered
1 teaspoon vanilla and optional 1 teaspoon framboise

Directions
In a large, nonreactive saucepan, heat the water, juice, ginger, sugar, and agave. When all the sugar is dissolved and the syrup is simmering, add the rhubarb and let the rhubarb cook in the simmering syrup until it’s just softened, which may take as little as 5 minutes, depending on the rhubarb. Add the strawberries and  simmer another five minutes. Remove from heat and add the vanilla and  the framboise, if using. Cool and refrigerate until ready to use. Serve warm or room temperature.

 

 

 

Lemon Posset

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Here is a perfect summer dessert both simple and delicious. It takes just minutes to make and then several hours in the refrigerator, using only three ingredients: cream , sugar and lemon. This yummy treat has the texture and consistency of a silky pudding. I consider this is a virtual food magic trick. So intrigued by the results, I did a little on line research to learn about possets. The name posset which seems to be a reference to the small saucepan they are prepared in, first appeared in Britain during the 15th century. In those days a posset was a hot beverage of curdled milk mixed with wine or ale, often spiced. By the 16th century, the recipe evolved to cream, sugar and citrus juice. With refrigeration, the posset evolved to a cold dessert. I suggest you try this recipe soon and enjoy the pleasures of a simple lemon posset. 

From by the bay, wishing you lemony food memories!
Maryann

Lemon Posset
Serves 6
Ingredients3 cups heavy cream
1 1/4 cups granulated fine sugar, plus 1 teaspoon
6 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest

Directions
In a medium sauce pan add the cream and 1 1/4 cups sugar. Bring to a boil, stirring to dissolve the sugar. Continue to boil for 3 to 5 minutes. Remove from heat and stir in the lemon juice. Pour into 6 ramekins. Refrigerate until set, at least 5 hours. To serve mix the lemon zest and sugar together to top each portion.

Ideas for serving Lemon Posset:
1. with fresh berries
2. with whipped cream
3. with cookies – such as shortbread or amaretti
4. with a berry sauce, such as blueberry or raspberry

Eggnog Pudding

Well the holidays are officially done and I would venture to guess that just like me , you are probably looking at various leftovers when you stare into your refrigerator. As I looked at the carton still half filled with eggnog, I considered several different uses and landed on making some pudding. This was a quick and delicious way to use what was left and give new life to the holiday eggnog!

From by the bay wishing you rich and creamy food memories!
Maryann
blog egg nog pudding
Eggnog Pudding
Serves 4
Ingredients
2 cups eggnog ( if you don’t have 2 cups of leftover eggnog , use milk to get 2 cups of liquid)
1/2 cup fine granulated sugar
1/4 cup cornstarch
1/4 cup whole milk
1 teaspoon pure vanilla extract
optional: nutmeg to sprinkle on top of the pudding
Directions
In a small bowl mix 1/4 cup milk and cornstarch. Mix well until smooth and set aside. Place into a saucepan eggnog and sugar on medium heat and bring liquid to a simmer to dissolve the sugar. Add the cornstarch mixture and continue to whisk until the mixture starts to thicken, it will have the consistency of soft pudding and start to bubble at the edges. Remove from heat, stir in vanilla and continue to whisk to keep the pudding smooth. Pour into 4 serving dishes. Cover the top of each pudding with plastic wrap to prevent from forming a skin on top, pressing wrap directly onto the surface of the pudding. Place into the refrigerator to chill for at least two hours before serving. Sprinkle with nutmeg when serving.

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Bourbon Butterscotch Pudding

Pudding is one of the ultimate comfort foods and if you are really in need of some extra comfort think about making this extra creamy bourbon butterscotch pudding. It’s a great twist on a classic dessert – consider each spoon as a little hug!
Enjoy!!From by the bay wishing you comforting food memories!
Maryann

 blog butterscotch pudding
 
 
Bourbon Butterscotch Pudding
Recipe by Allison Roman, Published in Bon Appetit, March 2013
Ingredients
¼ cup (½ stick) unsalted butter
1 vanilla bean, split lengthwise
¾ cup (packed) light brown sugar
2 ½ cups heavy cream
1 cup whole milk
1 tablespoon bourbon or Scotch
½ teaspoon kosher salt
6 large egg yolks
¼ cup cornstarch
3 tablespoon sugar
Crème fraîche and crushed gingersnap cookies (for serving; optional)
Directions
Melt butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan occasionally, until butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar is starting to dissolve, about 2 minutes. Add cream, milk, bourbon, and salt; bring to a simmer. Remove from heat.
Whisk egg yolks, cornstarch, and sugar in a large bowl until smooth. Gradually add hot cream mixture, whisking constantly. Wipe out saucepan. Strain custard through a fine-mesh sieve back into saucepan and cook over medium heat, stirring often, until custard bubbles occasionally and starts to thicken, 5–6 minutes. Transfer mixture to a blender. Blend briefly on low speed until smooth. Place ramekins or bowls on a rimmed baking sheet. Divide custard evenly among ramekins and chill until set, at least 3 hours. Top with creme fraiche and crushed cookies to serve.