Pudding and Custard recipes from All-Desserts.com

Puddings & Custards

Rice Pudding

Bread Pudding

Caramel Flan

The following short article is courtesy of Better Homes & Gardens, April, 2005
"Rice pudding deluxe"
Visit New York's Rice to Riches rice pudding bar and you'll find amazing combinations of flavors for this ultra-creamy dessert. According to owner Pete Moceo, sushi rice is best for that creamy texture. "It's fatter, stouter, and puffier," Moceo says. "It has a bolder taste and texture and keeps its shape better." The best source for sushi rice is Asian markets or specialty grocery stores. BEST NEW SPRING FLAVORS: Moceo suggests using fruit to embellish your favorite rice pudding recipe. For example, mash pineapples, co them until soft and saucey, and stir the cooled sauce into rice pudding. Fresh berries, such as strawberries or blackberries, are also delicious add-ins. Rice to Riches, 37 Spring Street (between Mott and Mulberry), New York, N.Y. ; 212/274-0008 or www.ricetoriches.com.

Puddings and Custards Recipes

Rice Pudding Recipe

3 cups milk
1/3 cup long grain rice
1/3 cup raisins
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon ground nutmeg

1. In a heavy medium saucepan bring milk to boiling; stir in oncooked rice and raisins.
2. Cover; cook over low heat, stirring occasionally, for 30 to 40 minutes or until most of the milk is absorbed. (Mixture may appear curdled)
3. Stir in sugar and vanilla.
4. Spoon into dessert dishes. Sprinkle with nutmeg. Serve warm or chilled.

Servings: 5-6

Bread Pudding Recipe

4 beaten eggs
2 cups milk
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups (4 slices) dry bread cubes
1/3 cup raisins or other snipped dried fruit

1. Preheat oven to 325 degrees.
2. To dry bread cubes bake them in a 300 degree oven abut 15 minutes. Or cut toasted bread slices into 1 - inch cubes.
3. In a mixing bowl beat together eggs, milk, sugar, cinnamon, and vanilla.
4. Place dry bread cubes in an 8xl 1/2-inch round baking dish. Sprinkle raisins or dried fruit over brand. Pour egg mixture over all.
5. Bake in a 325 degree oven for 35 to 40 minutes or until a knife inserted near the center comes out clean.
6. Cool slightly. Serve warm.

Servings: 6

Caramel Flan Recipe

3 beaten eggs
1 1/2 cups milk
1/3 cup sugar
1 teaspoon vanilla Ground nutmeg or cinnamon (optional)
1/3 cup sugar (for caramel)

1. Preheat oven to 325 degrees.
2. Combine eggs, milk, sugar, and vanilla. Beat till well combined but not foamy.
3. Place four 6 oz custard cups or one 3 1/2 -cup soufflé dish in an 8x8x2-inch baking dish on an oven rack.
4. Pour egg mixture into custard cups or dish. Sprinkle with nutmeg or cinnamon, if desired.
5. Pour boiling water into the baking dish around custard cups or dish to a depth of 1 inch.
6. Bake in a 325 degree oven for 30 to 45 minutes for custard cups (50 to 60 minutes for dish) or till a knife inserted near the center or centers comes out clean.
7. Serve warm or chilled If desired, loosen edges of individual custards with a spatula or knife, slipping point of spatula down sides to let air in; invert onto dessert plates.

Caramel Sauce
8. Caramel Flan: Prepare as above, except in a heavy saucepan cook 1/3 cup sugar over medium- high heat (do not stir) until sugar begins to melt; shake saucepan occasionally. Reduce heat to low and cook till sugar is golden brown; stir frequently.
9. Divide sugar mixture among custard cups. Tilt to coat bottoms. Let stand for 10 minutes. Add egg mixture Bake individual custards as above.
10. Remove from custard cups to serve.

Servings: 4