milk recipes - rice pudding butterscotch pudding

7/31/2019 Milk Recipes - Rice Pudding Butterscotch Pudding

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Insatiable – Naturally Inspired Cuisine

www.insatiablefood.blogspot.com

Chai Rice Pudding

5 cups whole milk

1 cup arborio rice (about 6 1/2 ounces) or medium-grain white rice

2/3 cup sugar

1/4 teaspoon salt

1/4 cup finely chopped crystallized ginger (about 1 1/2 ounces)

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

Unsweetened whipped cream

Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and

mixture comes to boil. Reduce heat to medium-low and gently simmer uncovered until pudding is

thick and rice is tender, stirring frequently, about 40 minutes. Mix in ginger and spices. Spoonwarm pudding into bowls; top with dollop of cream and serve.





Butterscotch Pudding

3 cups milk

6 tablespoons unsalted butter

3/4 cup packed dark brown sugar

2 eggs

3 tablespoons cornstarch

3/4 teaspoon salt

1 tablespoon scotch (optional)

1 teaspoon vanilla, extract

whipped cream, for garnish

1.In a pot heat milk over medium low heat until scalded.

2. Meanwhile, in a second pot, melt butter over moderate heat and stir in brown sugar.3. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears

smooth, about 5 minutes.

4. Carefully add scalded milk (mixture will bubble and steam) and cook over moderately low

heat, stirring, until sugar mixture is dissolved, about 1 minute.5. Remove pan from heat.



6. Prepare a double boiler – Fill a medium pot with about 2” of water and set a stainless steel

bowl on top.

7. Whisk together eggs, cornstarch, and salt in the bowl of the double boiler.8. Add warm brown sugar mixture in a slow stream, whisking constantly.

9. Set bowl over the of simmering water

10. Cook pudding, stirring with wooden spoon constantly, 5 to 10 minutes, or until mixturethickens.

11. Remove bowl from pan and cool pudding 5 minutes, whisking occasionally.

12. Stir in the Scotch and vanilla extract.13. Divide hot pudding among six 1-cup ramekins (250 ml) or other heatproof dishes.



Indian Pudding

4 cups milk

½ cup molasses

¼ cup sugar

½ cup cornmeal

1 tsp ground cinnaomon

½ tsp ground ginger

¼ tsp nutmeg



¼ tsp allspice

½ tsp sea salt

2 Tbsp butter

1. Preheat oven to 300 degrees2. Place 3 ½ cups of milk in a medium pot and turn the heat up to medium and stir in the

molasses and sugar. Once sugar is dissolved turn the heat to low.

3. Sprinkle the cornmeal over the warm milk mixture, stirring constantly, break up any lumpsthat form. When the mixture thickens (about 10 minutes) stir in all remaining ingredients

except the remaining ½ cup milk. Turn heat off.

4. Grease an 8 inch square baking dish and pour cornmeal mixture into it. Top with remaining

½ cup milk and bake 2.5 hours or until pudding is set.

5. Serve warm or at room temperature





Old-Fashioned Custard

2 cups milk

2 eggs, plus 2 yolks

Pinch salt

½ cup of sugar (more or less depending on your taste

1 tsp vanilla

1. Preheat oven to 300 degrees and boil a kettle.

2. Place milk in pot and heat until it just begins to steam.

3. In a medium bowl, whisk together eggs, yolk, sugar and salt until pale yellow and fairly

thick.4. Stirring constantly, gradually add the cream to the egg mixture.

5. Add vanilla

6. Pour into 1 8 inch baking dish or 4 ramekins.7. Place baking dish or ramekins into a large baking dish and place in oven.

8. Pour the hot water from the kettle into the large baking dish so the water comes half way

up the ramekins.9. Bake until set, approximately 30 minutes

Variations



• Add minced crystallized ginger to ramekins just before baking.

• Add dried shredded coconut just before baking

• Add minced orange zest just before baking.

• Add raspberries or other fruit on the bottom under the custard

• Infuse warm milk with ½ cup coarsely ground coffee; let stand 10 minutes and strain

before proceeding

Flan/Crème Caramel

Here a layer of caramel is placed on the bottom of the custard before baking.

• Place 1 cup sugar and ¼ cup water in a small pot. Turn the heat to low and cook, stirringoccasionally until the sugar dissolves.

• Cook for approximately 15 minutes on low until the sugar turns golden brown.

• Immediately remove from heat and pour caramel on the bottom of individual ramekins or 1 baking dish.

• Top with Custard recipe from above. Cook as above.



Vanilla Custard Sauce

1/2 vanilla bean paste scraped from inside.

2 cups milk

2 whole eggs

½ cups sugar

1. Heat milk and vanilla bean paste together in a pot until the milk steams. Cover and let sitfor 15 minutes. (If using vanilla extract skip the 15 minutes and add at the end of cooking).

2. Use an electric mixer or whisk to beat the eggs and sugar together until pale yellow and

thick.

3. Slowly add the hot milk in, whisking all the while.4. Return mixture to pot and cook over low heat until it is slightly thickened (Do not Boil)

5. Remove from heat. Strain if there are lumps in it.

6. Cool and cover and refrigerate for up to 1 day.



Serve over fresh fruit

milk recipes - rice pudding butterscotch pudding

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