pudding – StyleNectar

Lemon Drop Pudding Cakes

Lemon Drop Pudding Cake tantalizing the weary photographer with all it's deliciousness!

At last, the day is here to reveal the third star of my wintertime pudding trio…

Lemon Drop Pudding Cakes!

These individual cakes provide a contrasting burst of sunshine in the middle of winter- or any other time of year- complete with a decadent pudding surprise inside.

Easy. Light. Refreshing yet satisfying… perfect whenever your sweet tooth is calling your name:-)

Oh wait, I hear my name being called, gotta go!

Visit the other two wintertime pudding stars here: Mint Chocolate Pots de Creme & Maple Tapioca Pudding with Maple Walnut Brittle.

Fluffy Lemon Drop Pudding Cake Batters heading into the oven…I can barely wait~ that batter is SO delish!

Recipe for Lemon Drop Pudding Cakes (Serves 8)

Ingredients

1/2 cup Zsweet sweetener, divided (or feel free to use all raw granulated sugar [1 cup total] in this recipe)
1/2 cup raw granulated sugar, divided
1/3 cup gluten-free all-purpose flour (or feel free to use regular AP flour)
1/8 teaspoon sea salt
1 cup milk of choice (I use almond milk)
2 teaspoons freshly grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons organic butter, melted
2 large pastured egg yolks
3 large pastured egg whites, at room temperature
Powdered raw sugar for dusting (or feel free to whiz up xylitol or coconut sugar in a spice grinder for a healthy alternative)

Method

Preheat oven to 350°F. Spray eight, 4-6 ounce ovensafe custard cups with canola spray; place in a large deep roasting or baking dish. Turn a kettle of water on to boil for water bath.
Whisk together 1/2 cup Zsweet & 1/2 sugar, then measure out 3/4 cup of the combined sweeteners. Whisk 3/4 cup sweetener mixture, gluten-free flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
Beat egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup sweetner mixture and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be a thin, light batter and it’s fine if it’s a little lumpy as you don't want to combine so thoroughly as to deflate the eggwhites). Ladle the mixture among the prepared dishes placed in the roasting pan.
Carefully pour enough boiling water to come almost halfway up the sides of the dishes. Carefully place the roasting pan in the oven.
Bake pudding cakes until golden brown & the sides pull away slightly from the edges of the ramekins, 25 to 30 minutes. Remove the dishes from the water bath & transfer to a wire rack to cool for 15 minutes.
Dust each pudding cake with powdered sugar & ENJOY!

Recipe adapteded from eatingwell.com

The last, creamy bite of sunshiny decadence… divine!

Food

Maple Tapioca Pudding with Maple Walnut Brittle

Maple Tapioca Pudding with Maple Walnut Brittle

Presenting the second in my trio of wintertime puddings…

Maple Tapioca with Maple Walnut Brittle!

This luscious, wintery treat comes together in a snap. And the magic of turning an itty bitty amount of tapioca into a voluminous dessert never fails to impress me. My love affair with tapioca began when my Mom had her brief yet highly impactful tapioca phase when we were little kids. Something about that creamy texture- not quite rice pudding yet a step up from plain custard- it delights me every time! This version is spiked with maple syrup and served with a bonus maple walnut brittle to be crumbled over top or suspended as mini abstract sculptures in each dish. Maple Tapioca Pudding is an updated, old-time favorite your family will devour! Enjoy!!

Recipe for Maple Tapioca Pudding with Maple Walnut Brittle

(Serves 4)

Ingredients (As always, using organic, best quality ingredients will make a huge impact on the tastiness of your final product.)

2 cups lowfat milk (dairy, almond or soy milk are all fine. Just don't use skim; the equivalent of 1% or 2% will work best.)
2 large eggs, beaten
3 scant tablespoons quick-cooking tapioca
1/4 teaspoon fine sea salt
1/2 cup plus 2 tablespoons organic, pure maple syrup, divided
1 teaspoon vanilla extract (Madagascar vanilla recommended)
1/4 cup tablespoons walnuts, toasted & chopped
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Method

Combine milk, egg, tapioca and salt in a medium-large saucepan. Allow to sit for 5 minutes.
Place saucepan over medium-low heat and cook, whisking continuously, until mixture comes to a boil. Remove from the heat and immediately stir in 1/2 cup maple syrup and vanilla extract.
Divide the pudding evenly between 4 dishes. Allow to cool for 30 minutes or refrigerate until chilled.
In the meantime, line a small plate with parchment or wax paper. Spray the paper with cooking spray. Combine walnuts, the remaining 2 tablespoons syrup, cinnamon and nutmeg in a small saucepan. Heat over medium-low heat, stirring, until most of the syrup has evaporated, about 3 minutes. Spread the nuts out onto the prepared paper and place in the freezer to harden for 10 minutes.
Cut the maple walnut brittle into 4 pieces of bark or crumble into pieces. Serve the pudding topped with the maple walnut brittle.

Enjoy!

Maple Tapioca Pudding with Maple Walnut Brittle

Food

Pecan, Bourbon and Butterscotch Bread Pudding

Butterscotch Bourbon Bread Pudding

Pecan, Bourbon and Butterscotch Bread Pudding is as good as it looks, as good as it sounds. Ultra rich. Buttery. Comforting chunks of rustic farmer's bread and pecans soaked in a poppy seed studded custard, baked, then drizzled with Butterscotch Bourbon Sauce. This luscious recipe by Anita Lo is based on a dessert she serves at her acclaimed restaurant, Annisa.

Had it for breakfast with my coffee this morning…

Making for sweet, sweet memories all day long 🙂

Butterscotch Bourbon Bread Pudding fresh from the oven!

Recipe for Pecan, Bourbon and Butterscotch Bread Pudding (Serves 10)

Ingredients:

Butterscotch Sauce

1 cup (packed) light brown sugar
1/2 cup light corn syrup
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 cup heavy cream
1 tablespoon bourbon (optional)

Pudding

1 pound day-old rustic white bread, crusts removed, cut into 1/2” cubes (12 cups)
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons plus 1 1/2 cups sugar
5 large eggs
4 cups heavy cream
1 1/2 tablespoons poppy seeds
Pinch of kosher salt
3 tablespoons bourbon
1/2 vanilla bean, split lengthwise
2 cups pecan pieces

Method

Butterscotch Sauce

Bring brown sugar, corn syrup, butter, and salt to a boil in a medium saucepan over medium-high heat, whisking to dissolve sugar. Boil until mixture is syrupy and measures 1 1/2 cups, about 3 minutes. Remove from heat; add cream and bourbon, if desired, and stir until smooth. Let cool. DO AHEAD: Can be made 3 days ahead. Let cool completely, cover, and chill. Rewarm before serving.

Pudding

Toss bread, melted butter, and 2 tablespoons sugar in a large bowl and set aside. Using an electric mixer, beat eggs and remaining 1 1/2 cups sugar in another large bowl until pale yellow and fluffy, about 3 minutes. Add cream, poppy seeds, and salt; beat to blend. Place bourbon in a small bowl; scrape in seeds from vanilla bean (reserve bean for another use). Whisk to distribute seeds, then add to egg mixture, whisking to blend well. Pour egg mixture over bread mixture in bowl. Add pecans and toss to coat well. Transfer mixture to a 13x9x2” glass or ceramic baking dish, spreading out in an even layer. Cover with plastic wrap and chill overnight.
Preheat oven to 325°. Remove plastic wrap and bake until top is browned in spots and a tester inserted into center comes out clean, 1 1/4–1 1/2 hours. Serve bread pudding with butterscotch sauce. Enjoy!

Recipe courtesy Bon Appetit Magazine November 2011 ~ Tested & Approved!

Pecan, Bourbon and Butterscotch Bread Pudding

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