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Semolina Pudding

INGREDIENTS

  • 2.46 cup milk, full fat or semi-skimmed
  • 10 tsp semolina
  • 1 tbsp sugar, vanilla
  • 1 tsp cinnamon, ground

 

INSTRUCTIONS

  1. Pour milk into a pan.
  2. Add milk, sugar, and 1/2 tsp cinnamon.
  3. Bring it to boil over a medium heat together.
  4. Add the semolina whisking continuously for about 2 min until the pudding thickens slightly and bubbles.
  5. Remove from the heat.
  6. Transfer to a bowl.
  7. Top it with the remaining cinnamon, or your choice of jam, fresh fruit or nuts.

Notes:  The pudding will not be very thick once you remove it from the heat, but there is no need for more semolina at all.  It will thicken more as it cools. This is for 2 servings so adjust accordingly.

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Blueberry Chia Seed Pudding

INGREDIENTS

  • 1/4 cup Blueberries, Fresh or Frozen
  • 1 cup Milk, Almond, Vanilla-flavored, Unsweetened
  • 1 Pinch Cinnamon, Optional, but recommended
  • 2 to 3 tsp Syrup, Maple
  • 1/3 cup Chia Seed
  • ~ Additional toppings, as desired

INSTRUCTIONS

  1. Add the first 4 ingredients to a Blender or Food Processor.
  2. Combine for 10 to 15 seconds until smooth.
  3. Transfer the “Blueberry Milk” to a seal-able jar or container.
  4. Add in the Chia Seed.
  5. Mix well.
  6. Let sit for 5 min.
  7. Mix the Pudding one more time to ensure no “clumps” are at the bottom.
    Cover.
  8. Place in the fridge for a minimum of 5 hours, preferably overnight.
  9. Top and serve as desired.

Notes:  Blend the entire Pudding (after it has set) in the blender if you don’t like the texture of Chia Seed to make it thick and creamy, with no chunks . Blueberries may be substituted for any other berry you have on hand.  This recipe will also work with mashed banana, but not the harder or more fibrous fruits such as Apples or Oranges.

Champurrado / Mexican Hot Chocolate and Corn Drink

INGREDIENTS

  • 1/2 cup masa harina para tortillas
  • 3 cup water, plus more as needed
  • 1 cup milk
  • 3-1/2 oz dark chocolate, broken into pieces
  • 3 tbsp dark brown sugar
  • 1 cinnamon stick or 1/4 tsp ground cinnamon
  • ~ Kosher salt

 

INSTRUCTIONS

  1. Add masa in a large saucepan.
  2. Set over medium heat.
  3. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps.
  4. Bring to a simmer.
  5. Whisk in milk, chocolate, brown sugar. and a generous pinch of salt.
  6. Simmer about 1 min until chocolate is melted.
  7. Add cinnamon.
  8. Return to a simmer.
  9. Lower heat to low.
  10. Continue to simmer gently for 5 min, whisking constantly.
  11. Discard cinnamon stick, if using.
  12. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste).
  13. Re-heat if necessary.
  14. Taste.
  15. Add more sugar or salt to taste.
  16. Froth with a whisk or immersion blender.
  17. Ladle into mugs.
  18. Serve.

Notes:  Exactly how much water and sugar you add will determine the final consistency and sweetness of the drink. This recipe produces a fairly thick, rich drink that is mildly sweet. Add more water and sugar if you want a thinner, sweeter version.

Homemade Butterscotch Pudding

INGREDIENTS

  • 3 large egg yolk
  • 1 cup sugar, dark brown, packed
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 2-1/4 cup milk, whole
  • 3/4 cup heavy cream
  • 3 tbsp butter, cut into small pieces
  • 2 tsp vanilla extract, pure
  • ~ sweetened whipped cream, to garnish
  • ~ toasted coconut, maple flakes, or cinnamon-sugar, optional

 

INSTRUCTIONS

  1. Whisk the egg yolk in a small bowl or a 2-cup Pyrex measuring cup. Set aside.
  2. Combine the brown sugar, cornstarch, and salt in a medium-size saucepan.
  3. Stir with a whisk until well blended.
  4. Whisk in the milk and cream.
  5. Place the pan over medium heat.
  6. Continue cooking until the mixture is simmering and thickened, continually whisking.
  7. Remove the pan from the heat.
  8. Quickly whisk about 1 cup of the hot mixture into the egg yolk.
  9. Return the egg yolk mixture to the saucepan.
  10. Put it back over the heat.
  11. Continue cooking until the mixture is simmering once again, continually whisking.
  12. Continue cooking and whisking for 1 min.
  13. Place a fine-mesh sieve over a bowl.
  14. Strain the pudding into the bowl.
  15. Whisk the butter into the pudding along with the vanilla extract.
  16. Ladle the pudding into ramekins or dessert dishes for individual servings.
  17. Place them on a rimmed baking sheet or pan.
  18. Cover each serving with plastic wrap.
  19. Press it onto the pudding to keep it from forming a skin.
  20. Refrigerate until thoroughly chilled.

Notes: Another quick and easy homemade treat.

Basic Vanilla Pudding

INGREDIENTS

  • 3 cup milk, divided
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1-1/2 tsp vanilla extract, pure

 

INSTRUCTIONS

  1. Gather the ingredients.
  2. Scald 2-2/3 cup of the milk.
  3. Mix together the cornstarch, sugar, and salt in a small bowl.
  4. Stir in the remaining 1/3 cup milk.
  5. Add to the scalded milk.
  6. Cook over low heat until thickened and smooth, constantly stirring.
  7. Continue cooking for about 5 min to cook cornstarch thoroughly.
  8. Cool slightly and then stir in vanilla.
  9. Pour into serving dishes.

Notes: Quick and easy method of making pudding.

Espresso Pastry Cream II

INGREDIENTS

  • 2 cup milk, whole
  • 1/2 cup sugar, granulated, divided in half
  • 1 vanilla bean, split lengthwise, seeds scraped
  • 1 pinch salt
  • 2 tbsp espresso powder
  • 4 large egg yolk
  • 1/4 cup cornstarch
  • 2 tbsp butter, unsalted, cut into small pieces
  • 3/4 cup cream, heavy

 

INSTRUCTIONS

  1. Combine milk, 1/4 cup sugar, salt, and vanilla bean pod/seeds in a medium saucepan.
  2. Cook over medium heat until mixture comes to a simmer.
  3. Whisk in espresso powder.
  4. Whisk together egg yolk, cornstarch, and remaining 1/4 cup sugar in a medium bowl.
  5. Slowly pour about 1/2 cup hot-milk mixture into the egg-yolk mixture, whisking constantly,
    Pour mixture back into saucepan, whisking constantly.
  6. Cook over medium heat, whisking, until it thickens and comes to a boil.
  7. Let boil for 2 min.
  8. Remove from heat.
  9. Add butter.
  10. Stir until melted.
  11. Strain through a sieve into a bowl to remove any lumps.
  12. Press a sheet of plastic wrap directly onto surface of pastry cream to prevent the dreaded skin from forming.
  13. Refrigerate until chilled, at least 2 hours or up to 2 days.
  14. Whisk pastry cream until smooth just before using.
  15. Whisk cream until soft peaks form.
  16. Fold into pastry cream.

Notes:  Tempering the egg-yolk mixture in this recipe with some of the hot liquid first keeps the egg from cooking and curdling.

Italian Pastry Cream

INGREDIENTS

  • 3/4 cup milk
  • 3/4 cup cream, whipping
  • 4 egg yolk
  • 1/2 cup sugar, granulated
  • 2-1/2 tbsp flour
  • 1/2 tsp vanilla extract, pure

 

INSTRUCTIONS

  1. Heat over low the milk and cream in a medium pot but do not boil.
  2. Remove from heat and let cool to warm.
  3. Add yolks and sugar, whisk together in a medium pot until combined.
  4. Add flour and vanilla.
  5. Place pot over low heat.
  6. Slowly add warm milk/cream while whisking continuously until thickened.
  7. Remove to a glass bowl.
  8. Cover with plastic wrap.
  9. Make sure wrap touches the cream mixture to keep from developing a skin.
  10. Refrigerate at least 2 to 3 hour.

Notes:  The main secret of not developing lumps is to never stop stirring (with a whisk), this way you will have the perfect lump free pastry cream.  Keep stirring until the pastry cream has thickened.