Tag Archives: pudding

CAROL CONKLIN’S CORN PUDDING

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2 T. butter

2 T. minced onion

2 T. flour

2 T. light brown sugar

1 cup whole milk

2 large eggs

½ tsp. salt

¼ to 1/3 tsp. white pepper

1/8 to ¼ tsp. ground nutmeg

16 oz can whole kernel corn, well drained.

In a medium saucepan melt butter.  Add onion and cook gently, stirring often, until yellowed; stir in flour and sugar until smooth.  Off heat, gradually stir in milk, keeping smooth.  Cook, stirring constantly, over moderately low heat until thickened and boiling.  Remove from heat.  In a small bowl beat eggs with salt, pepper and nutmeg until foamy.   Vigorously stir in about ¼ cup of the sauce; stir back into saucepan.  Stir in corn.  Turn into a buttered round 1-quart casserole; place in a pan of hot water that comes up as high as the corn mixture.  Bake in a preheated 325 degree oven until a metal knife inserted in center comes out clean – 50 – 60 minutes.  Serves 6.

BACON & TRIPLE- CHEESE STRATA BREAD PUDDING

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  • 12 Ounces (1 package) of pancetta or bacon, chopped;
  • 2 Small yellow onions, diced;
  • 1 clove of garlic, minced;
  • 6 Large eggs;
  • 2 ½ Cups of whole milk;
  • 2 Cups of finely grated smoked Gouda cheese;
  • ½ Cup of finely grated Parmesan cheese;
  • ½ Cup of whipping cream;
  • 2 Tablespoons of chopped fresh oregano;
  • ½ Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • 1 Loaf of rustic French or Italian bread, cut in 1-inch cubes; and
  • 2 Cups of grated fontina cheese (about 8 ounces).

Heat a large skillet over medium heat & cook bacon until crisp & transfer bacon to a dish. Drain excess fat from skillet, but don’t wipe out pan. Add the onion & garlic & cook until golden brown & fragrant, about 5 minutes, & than remove from heat.

Whisk the eggs, milk, Gouda cheese, Parmesan cheese, cream, oregano, salt & pepper in a large bowl.

Butter a 13x9x2 inch ceramic or glass-baking dish (about 3 quarts). Spread about 1/3 of the bread in the pan, top with a 1/3 of the bacon, than 1/3 of the onion. Pour 1/3 of the egg mixture over. Repeat layering with remaining bread, bacon, onion, and egg mixture. Cover & leave in refrigerator overnight to allow the bread to soak up the custard.

To cook, heat the oven to 350 degrees. Allow the strata to come to room temperature on the counter. Top with the grated fontina & bake uncovered until golden brown & cooked though in about 50 minutes.

 Serves 8-10

 

LEMON PUDDIDNG CAKES – MEYER LEMON RECIPE

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  • 1 Tablespoon butter for buttering the baking dish

  • 6 large eggs separated

  • 2 cups mile (I use whole)

  • 2.5 Tablespoons grated lemon zest

  • ½ cup lemon juice

  • 1 ½ cups sugar

  • ½ cups all purpose flour

  • ½ tsp salt

Heat oven to 325 degrees.  Butter baking dish or ramekins. I use either a 9×13 baking dish or 10-11 ramekins.    You need a roasting pan large enough to put the baking dish or all of the ramekins inside and then be able to add hot water to the pan.  Separate the eggs and put the whites in a bowl large enough to whip them.  In a medium sized bowl combine the yolks with the milk, lemon zest and lemon juice.  In a large bowl, combine the sugar, flour and salt.  Add the wet mixture (yolks, zest and juice) to the dry mixture and stir until blended.  Using an electric mixer, whip the egg whites until soft peaks form.  Fold the whipped egg whites, about 2 cups at a time, into the bowl with the lemon batter until it is all combined.  Be careful not to over mix so that it goes flat.  Spoon the mixture into the prepared pans.  For the 6 oz ramekins, I fill them up until about ½ inch from the top.  Set the baking dish or ramekins inside the larger roasting pan and add hot water until it reaches about halfway up the sides of the baking dishes.  Bake for about 30-35 minutes or until set.  The top will puff up and become golden, but the bottom will still be very soft.  Remove from the oven and from the roasting pan and set the baking dish(s) on a wire rack to cool for 30 minutes.  Best served warm or at room temperature.

*This recipe works well cut in half if you don’t want to make so much.

LEMON PUDDING CAKE

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  • 2 large lemons

  • ¼ cup all purpose flour

  • Rounded ¼ tsp. salt

  • ¾ cup plus 2 T. sugar

  • 3 large eggs, separated

  • 1 1/3 cups whole milk

Preheat oven to 350 degrees.  Finely grate 1 T. zest from lemons, and then squeeze ¼ cup plus 2 T. of juice.  Whisk together flour, salt, and ½ cup plus 2 T. sugar into large bowl.  Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking until just combined.  Beat whites in another bowl until they hold soft peaks.  Beat in remaining ¼ cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.  Whisk about ¼ of whites into batter to lighten, and then fold in remaining whites gently, but thoroughly.  Batter will be thin.  Pour into a buttered 1 ½ quart ceramic gratin or other shallow baking dish and bake in a hot water bath (water ½ way up sides of baking dish) until puffed and golden, 45-50 minutes.

Transfer to rack and serve warm or at room temperature.

BAKED LIME PUDDING CAKE (MARIA CRANMER)

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  • 1 T. unsalted butter

  • Superfine sugar

  • 2 eggs separated

  • 2/3 cups reduced fat buttermilk

  • 1 T. lime zest

  • 2 T. lime juice

  • ¼ cup flour

  • 2/3 cup superfine sugar

  • ¼ t. kosher salt

  • Lime halves and leaves, for garnish

Preheat oven to 325 degrees.  Butter and lightly sugar four 6 ounce ramekins.  Using paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lime zest, and lime juice on medium speed until well combined.  Reduce
speed to low and slowly add flour, 2/3 cup sugar and salt until just
combined.  Transfer to another large bowl.  Thoroughly wash mixing bowl with
soap and hot water.  Return to stand mixer.  Using the whisk attachment beat
egg whites in the clean bowl until stiff peaks form.  Gently fold the beaten egg whites into the yolk mixture a little at a time.  Divide mixture evenly among ramekins.  Place ramekins in a roasting pan and fill pan with hot water halfway up the sides of the ramekins.  Bake about 1 hour until the top springs back when gently pressed and the cakes have a light golden color.  Remove ramekins from water, allow cooling slightly.  Carefully invert each onto a plate. Serves 4