Print Recipe
 Pudding with Topping of Caramelized Persimmon Recipe
If you don't like rice porridge, then cook this! The ingredients of this thing are very similar, but it tastes completely different! It's something incredibly gentle, soft! Great breakfast or dessert for kids and adults! If you don't know that there is rice there, you won't guess) The pudding turns out to be very fragrant, the smell of Christmas is felt!
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
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
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Dinner Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
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 butter and put on medium heat. The butter should melt.
    In a saucepan with a thick bottom, add butter and put on medium heat. The butter should melt.
  2. When the butter has melted, add the dry rice. Rice should be golden (because of this, it will not turn into paste). While the rice is being fried, put the milk on the next burner. It should boil.
    When the butter has melted, add the dry rice. Rice should be golden (because of this, it will not turn into paste). While the rice is being fried, put the milk on the next burner. It should boil.
  3. When the rice turns golden and the milk is warm, they need to be combined. Pour the milk into the rice and add lemon zest, cinnamon stick, vanilla sugar and salt. Leave the rice to cook over medium heat for 10 minutes. Longer - no need! When baking, the pudding will thicken in the oven! In the meantime, let him be thin!
    When the rice turns golden and the milk is warm, they need to be combined. Pour the milk into the rice and add lemon zest, cinnamon stick, vanilla sugar and salt. Leave the rice to cook over medium heat for 10 minutes. Longer - no need! When baking, the pudding will thicken in the oven! In the meantime, let him be thin!
  4. While the rice is cooking, divide the eggs into whites and yolks. Add sugar to the yolks and beat lightly until the ingredients are mixed (you do not need to beat until fluffy).
    While the rice is cooking, divide the eggs into whites and yolks. Add sugar to the yolks and beat lightly until the ingredients are mixed (you do not need to beat until fluffy).
  5. When the rice has boiled for 10 minutes, remove it from the stove and let it cool down a little. After that, 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 oven on low heat. The yolks need to be boiled. There are already plates - do not retreat, otherwise you risk getting scrambled eggs again) Constantly stirring the mass, do not bring to a boil! It should thicken a little. When the mass is slightly thickened, remove it from the stove and transfer it to a cold bowl (if left in a hot saucepan, the yolks can still infuse). Take out the cinnamon stick, it has already given away its flavors! At this stage, you can add your favorite fruits and dried fruits to the pudding (dried fruits must first be soaked in water until soft), as well as nuts.
    When the rice has boiled for 10 minutes, remove it from the stove and let it cool down a little. After that, 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 oven on low heat. The yolks need to be boiled. There are already plates - do not retreat, otherwise you risk getting scrambled eggs again) Constantly stirring the mass, do not bring to a boil! It should thicken a little. When the mass is slightly thickened, remove it from the stove and transfer it to a cold bowl (if left in a hot saucepan, the yolks can still infuse). Take out the cinnamon stick, it has already given away its flavors! At this stage, you can add your favorite fruits and dried fruits to the pudding (dried fruits must first be soaked in water until soft), as well as nuts.
  6. Whisk the egg whites. It is important that there is not a drop of water or fat in the proteins! Otherwise they will climb badly! And don't overdo it)
    Whisk the egg whites. It is important that there is not a drop of water or fat in the proteins! Otherwise they will climb badly! And don't overdo it)
  7. Add the whites to the yolks in several steps, each time gently kneading with a spatula with folding movements. Thanks to this, the pudding will turn out very airy! If suddenly all the pieces of protein dissolve, do not worry, they will dissolve in the oven!
    Add the whites to the yolks in several steps, each time gently kneading with a spatula with folding movements. Thanks to this, the pudding will turn out very airy! If suddenly all the pieces of protein dissolve, do not worry, they will dissolve in the oven!
  8. Transfer the pudding to heat-resistant molds and place in the oven at 180 degrees for 30-40 minutes. Readiness is determined by the golden crust!
    Transfer the pudding to heat-resistant molds and place 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 persimmon filling. Add sugar and butter to a frying pan with a thick bottom (or in the same saucepan) and put on medium heat. Wait until the sugar is completely dissolved.
    While the pudding is cooking, prepare the persimmon filling. Add sugar and butter to a frying pan with a thick bottom (or in the same saucepan) and put on medium heat. Wait until the sugar is completely dissolved.
  10. Add the peeled and sliced persimmons to the butter and sugar. Wait a bit, and the persimmon will give juice - this is what you need! You can also add cinnamon or star anise! Then the fragrance will be even more pleasant and interesting! When the persimmon starts to release juice, turn off the stove! The sprinkling is ready!
    Add the peeled and sliced persimmons to the butter and sugar. Wait a bit, and the persimmon will give juice - this is what you need! You can also add cinnamon or star anise! Then the fragrance will be even more pleasant and interesting! When the persimmon starts to release juice, turn off the stove! The sprinkling is ready!
  11. Take the pudding out of the oven! Everything is ready and sooo delicious!
    Take the pudding out of the oven! Everything is ready and sooo delicious!
  12. Pour a sprinkle of persimmon! Ready! You can serve! By the way, the pudding will remain very tasty even when it cools down! So you can safely prepare it in advance) Enjoy your meal!
    Pour a sprinkle of persimmon! Ready! You can serve! By the way, the pudding will remain very tasty even when it cools down! So you can safely prepare it in advance) Enjoy your meal!
0 0 votes
Article Rating
       

Related posts:

Dessert Cakes with Amber Topping Recipe Peanut Butter Cookies with Waffle Topping Recipe Chocolate Cake with Persimmon “Admiration” Recipe Brussels Sprouts with Pecan Crumble Topping Recipe Pie with Caramelized Pumpkin Recipe Rice Pudding Recipe Pumpkin Pudding with Cranberry Sauce Recipe Rice and Vanilla Pudding Recipe Hungarian Cheese Cakes with Caramelized Pears Recipe Dessert of Caramelized Pumpkin and Ice Cream Recipe Cheesecakes with Caramelized Apples Recipe Buns “Snail” with Pudding Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments