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Print Recipe
Pudding with Topping of Caramelized Persimmon Recipe
If you don't like rice porridge, then cook this! By ingredients, this thing is very similar, but the taste is very different! It's something incredibly gentle, soft! Great Breakfast or dessert for kids and adults! If you do not know that there is rice, and not guess) the Pudding turns out very fragrant, you can smell the Christmas!
Cook Time 50 minutes
Servings
Ingredients
Pudding:
Persimmon topping:
  • 2 pieces Persimmons or Your favorite fruit
  • 2 tablespoons Sugar with brown sugar will be even tastier!
  • 20 gram Butter
Cook Time 50 minutes
Servings
Ingredients
Pudding:
Persimmon topping:
  • 2 pieces Persimmons or Your favorite fruit
  • 2 tablespoons Sugar with brown sugar will be even tastier!
  • 20 gram Butter
Instructions
  1. In a saucepan with a thick bottom, add the butter and put on medium heat. The butter should melt.
    In a saucepan with a thick bottom, add the butter and put on medium heat. The butter should melt.
  2. When the oil melts, add the dry rice. The rice should ozolotilsya (because of this, he will not turn into a paste). While the rice is frying, put the milk on the next burner. It should come to a boil.
    When the oil melts, add the dry rice. The rice should ozolotilsya (because of this, he will not turn into a paste). While the rice is frying, put the milk on the next burner. It should come to a boil.
  3. When the rice is Golden and the milk is warm, they need to be combined. Pour the milk into the rice and add the lemon zest, cinnamon stick, vanilla sugar and salt. Leave the rice to cook over medium heat for 10 minutes. Longer - no need! The pudding will thicken in the oven when baked! In the meantime, let him be thin!
    When the rice is Golden and the milk is warm, they need to be combined. Pour the milk into the rice and add the lemon zest, cinnamon stick, vanilla sugar and salt. Leave the rice to cook over medium heat for 10 minutes. Longer - no need! The pudding will thicken in the oven when baked! In the meantime, let him be thin!
  4. While the rice is cooking, divide the eggs into whites and yolks. Add the sugar to the yolks and whisk lightly until the ingredients combine (no need to whisk until fluffy).
    While the rice is cooking, divide the eggs into whites and yolks. Add the sugar to the yolks and whisk lightly until the ingredients combine (no need to whisk until fluffy).
  5. When the rice has boiled for 10 minutes, remove it from the stove and allow to cool slightly. After that, you need to add the yolks with sugar. Take your time and do not add the yolks immediately, otherwise you will get porridge with an omelet) Return the mass to the stove on low heat. Yolks need to brew. There are already plates is not to retreat, otherwise you risk again to scrambled eggs) Constantly stirring the mass, do not boil! It should thicken a little. When the mass thickens slightly, remove it from the stove and transfer to a cold bowl (if left in a hot saucepan, the yolks can still brew). Take out the cinnamon stick, it has already given its flavors! At this point, you can add your favorite fruits and dried fruits to the pudding (dried fruits first need to be soaked in water until soft), as well as nuts.
    When the rice has boiled for 10 minutes, remove it from the stove and allow to cool slightly. After that, you need to add the yolks with sugar. Take your time and do not add the yolks immediately, otherwise you will get porridge with an omelet)
Return the mass to the stove on low heat. Yolks need to brew. There are already plates is not to retreat, otherwise you risk again to scrambled eggs) Constantly stirring the mass, do not boil!
It should thicken a little.
When the mass thickens slightly, remove it from the stove and transfer to a cold bowl (if left in a hot saucepan, the yolks can still brew). Take out the cinnamon stick, it has already given its flavors!
At this point, you can add your favorite fruits and dried fruits to the pudding (dried fruits first need to be soaked in water until soft), as well as nuts.
  6. Whip the egg whites. It is important that the proteins were not a drop of water or fat! Otherwise they will climb badly! And don't overdo it)
    Whip the egg whites. It is important that the proteins were not a drop of water or fat! Otherwise they will climb badly! And don't overdo it)
  7. Add the whites to the yolks in several stages, each time gently kneading with a spatula folding movements. Thanks to this pudding will be very airy! If suddenly all the pieces of the protein will dissolve, do not worry, in the oven, they will dissolve!
    Add the whites to the yolks in several stages, each time gently kneading with a spatula folding movements. Thanks to this pudding will be very airy! If suddenly all the pieces of the protein will dissolve, do not worry, in the oven, they will dissolve!
  8. Transfer the pudding to heatproof molds and send in the oven at 180 degrees for 30-40 minutes. Readiness is determined by the Golden crust!
    Transfer the pudding to heatproof molds and send in the oven at 180 degrees for 30-40 minutes. Readiness is determined by the Golden crust!
  9. While the pudding is cooking, prepare the topping of persimmons. Add the sugar and butter to a thick-bottomed frying pan (or to the same skillet) and place over medium heat. Wait for the sugar to dissolve completely.
    While the pudding is cooking, prepare the topping of persimmons.  Add the sugar and butter to a thick-bottomed frying pan (or to the same skillet) and place over medium heat. Wait for the sugar to dissolve completely.
  10. Add peeled and cut into small pieces persimmons to the butter and sugar. Wait a bit and persimmon will give juice-this is what you need! You can also add cinnamon or star anise! Then the aroma will be even more pleasant and interesting! When the persimmon starts to juice, turn off the stove! Topping is ready!
    Add peeled and cut into small pieces persimmons to the butter and sugar. Wait a bit and persimmon will give juice-this is what you need!
You can also add cinnamon or star anise! Then the aroma will be even more pleasant and interesting!
When the persimmon starts to juice, turn off the stove! Topping is ready!
  11. Take the pudding out of the oven! It's ready and sooooo delicious!
    Take the pudding out of the oven! It's ready and sooooo delicious!
  12. Pour persimmon topping! Ready! You can serve! By the way, the pudding will remain very tasty and when it cools down! So you can safely prepare it in advance)Bon appetit!
    Pour persimmon topping!
Ready! You can serve! By the way, the pudding will remain very tasty and when it cools down! So you can safely prepare it in advance)Bon appetit!

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