Roasted Fig And White Chocolate Noodle Pudding Recipes

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CHOCOLATE AND FIG TART



Chocolate and Fig Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 21

3/4 cup plus 2 tablespoons all-purpose flour, plus more for hands
1/4 cup almond flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
2 large egg yolks
1 teaspoon pure vanilla extract
1 to 2 tablespoons whole milk
8 dried figs, diced
1/4 cup freshly squeezed orange juice
2 tablespoons granulated sugar
1/2 cup bittersweet chocolate chips
3/4 cup whole milk ricotta cheese, at room temperature
1/4 cup sour cream, at room temperature
1 large egg yolk, at room temperature
1/4 teaspoon kosher salt
1/2 cup heavy cream, at room temperature
1 1/2 teaspoons orange zest (from 1 orange)
Powdered sugar, for serving
Lightly sweetened whipped cream, for serving

Steps:

  • For the crust: Whisk together the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Add the butter and, working quickly with the tips of your fingers, work the butter into the flour until the size of chickpeas. Make a well in the center and add the egg yolks, vanilla and 1 tablespoon of the milk (reserving the last tablespoon if needed to moisten). Work the flour into the well until it comes together. Knead one or two times in the bowl for a smooth ball. Flour your hands well and press the dough into a tart pan. Refrigerate for at least 2 hours or up to overnight.
  • For the filling: Preheat the oven to 350 degrees F.
  • Combine the figs, orange juice and 1 tablespoon of the granulated sugar in a small bowl. Set aside for 15 minutes.
  • Melt the chocolate chips over a double boiler. Set aside. Add the ricotta, sour cream, egg yolk, remaining 1 tablespoon granulated sugar, salt, cream and orange zest to a medium bowl. Whisk together until smooth. Add the chocolate and marinated figs with their juice; stir until combined. Pour the filling into the tart shell and spread evenly. Place on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is puffed and beginning to crack, about 40 minutes. Allow to cool to room temperature for 1 hour before refrigerating until fully chilled, about 2 hours.
  • Slice into wedges, dust with powdered sugar and serve with a dollop of whipped cream.

PECAN AND DRIED FRUIT NOODLE PUDDING



Pecan and Dried Fruit Noodle Pudding image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound wide egg noodles
4 large eggs, separated
6 tablespoons unsalted butter
1/2 cup sugar
1 cup sour cream
1 teaspoon vanilla
1/3 cup diced raisins
1/3 cup diced apricots
Cinnamon
Freshly grated nutmeg
1 cup chopped walnuts
2/3 cup apricot preserves

Steps:

  • Preheat the oven to 375 degrees. In a pot of boiling salted water cook the egg noodles until they are al dente. Drain, refresh under cold water and drain again. Transfer to a large bowl.
  • In a bowl whisk together the egg yolks, butter, all but 2 tablespoons of the sugar, the sour cream and the vanilla.
  • In a bowl with an electric mixer beat the whites until they form soft peaks. Add the remaining sugar and beat to firm peaks. Fold the whites into the yolk mixture and fold into the noodles In a buttered shallow baking dish layer the noodles, walnuts, jam and raisins and apricots. Sprinkle with the bread crumbs and bake for 25 to 30 minutes, or until lightly golden.

NOODLE PUDDING



Noodle Pudding image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 10

6 eggs, well beaten
3 1/2 tablespoons sour cream
1 stick melted butter or margarine
2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
1 cup granulated sugar
1 cup golden raisins
3 1/2 large apples, peeled, cored, and thinly sliced
1 pound medium wide noodles, cooked and strained
Cinnamon

Steps:

  • Preheat oven to 350 degrees F. Grease a 13 by 9 by 2 inch pan. In a large bowl whisk the eggs, sour cream, melted butter/margarine, vanilla, lemon juice, and sugar until blended. Gently fold in the raisins, sliced apples, and cooked noodles. Pour the mixture into the greased pan, using a rubber spatula to even out the surface. Sprinkle with cinnamon. Bake 1 hour and twenty minutes or until golden brown. Let cool before cutting into squares. Can be served cold or at room temperature.

AUNT SYLVIA'S NOODLE PUDDING



Aunt Sylvia's Noodle Pudding image

Recipe Courtesy of Lisa Delange

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 4 to 6 side dish serving

Number Of Ingredients 10

1 1/2 cups crumbled corn flakes
3/4 cup sugar, divided
1 tablespoon ground cinnamon
Pinch of nutmeg
12 ounces wide egg noodles
1/3 cup unsalted butter, plus more for buttering the baking dish
1 pound cream cheese
3 large eggs
1 cup whole milk
2 cups apricot nectar

Steps:

  • Preheat the oven to 350 degrees F. In a small bowl, mix together the corn flakes, 1/4 cup of the sugar, cinnamon, and nutmeg.
  • Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 1/3 cup butter.
  • Meanwhile, in large bowl, combine the cream cheese and remaining 1/2 cup sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 9- x 13- x 2-inch baking dish. (Scrap the bowl with a rubber spatula to get all the custard.) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.

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