Caramelized Milk Pudding With Pecans Recipes

KAZAN DIBI (CARAMELIZED MILK PUDDING)

Steps:

• Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch).
• Sprinkle with sugar.
• Put baking pan in hot oven, until sugar turns a light caramel colour, take out of oven set aside.
• Combine flour, cornflour and milk in a saucepan.
• Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon.
• Stir in sugar blending well.
• Simmer for 1 minute over low heat stirring gently and constantly.
• Remove from heat.
• Add vanilla; stir well.
• Spread into baking pan.
• Bake in a moderately hot oven for 15-20 minutes.
• Remove from oven.
• Place in a cold water bath.
• Let stand for 10 minutes.
• Remove from water bath; chill.
• Dust with cinnamon when ready (optional).

COUSCOUS PUDDING WITH CARAMELIZED PECANS

Steps:

• Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
• Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
• Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
• Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.

CARAMEL PECAN BREAD PUDDING

Steps:

• Spray a microwave safe 2-quart square casserole dish with nonstick cooking spray. Place bread cubes in casserole; sprinkle in pecans, then pour melted butter over all. Toss lightly.
• Preheat oven to 425 degrees.
• Whisk together half and half, eggs, sugar, cinnamon and nutmeg.
• Pour evenly over bread cubes and let stand 5 minutes.
• Microwave on Medium (50% power) 10-12 minutes, until mixture is just beginning to set.
• Place in preheated oven 12-15 minutes until pudding is puffed and golden brown.
• Remove from oven to wire rack; let stand 15 minutes to cool slightly.
• Soften caramel topping in microwave to a pourable consistency; drizzle over warm bread pudding.
• To serve, cut into squares or spoon into dessert dishes.
• Serve, if desired, with whipped cream or thawed non-dairy whipped topping.