EGG CREAM PUDDING (PUDIM DA AVO)
This recipe is from the Azorean Greenbean site, dedicated to preserving Azorean cooking. The recipe was the blogger's grandmother's recipe.
Provided by PanNan
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a food processor or a rolling pin, finely crush the tea biscuits and set aside.
- In a double boiler fill the bottom with 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix is smooth. Then using a whisk and stirring a little faster, pour in the milk and beat until it's a frothy creamy consistency. You can use a hand held mixer with a whisk attachment to make it easier.
- Remove from heat and let it cool.
- Meanwhile, in a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form. Set aside.
- To assemble the dessert, use the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream. Last, add just a dusting of the cookie crumbs.
- Refrigerate for at least 3 hours, but overnight is the best.
Nutrition Facts : Calories 860.7, Fat 55.5, SaturatedFat 30.9, Cholesterol 331.2, Sodium 300, Carbohydrate 85.2, Fiber 0.6, Sugar 50.9, Protein 8.8
SAVORY EGG PUDDING
Make and share this Savory Egg Pudding recipe from Food.com.
Provided by DrGaellon
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Set a rack in the middle of the oven and preheat to 375°F Butter a 2 quart ovensafe casserole.
- Combine flour, 1/2 cup of half-and-half, whole eggs and egg yolk in a bowl; whisk until smooth. Add remaining half-and-half and heavy cream and whisk to combine. Season with salt and black pepper.
- Combine potatoes, parsley, tarragon and lemon zest in a bowl; toss to coat.
- Melt butter in a large frying pan over medium-high heat. When it foams, add leeks and season with salt and pepper. Saute until leeks are soft, 5-6 minutes. Add leeks to potatoes and toss to combine; season again with salt and pepper.
- Spread potato-and-leek mixture evenly over the bottom of the casserole; pour eggs over the top.
- Bake in preheated oven until puffy and brown, 30-35 minutes. Let rest at least 20 minutes before cutting. Serve warm, room temperature or cold.
Nutrition Facts : Calories 540.6, Fat 40, SaturatedFat 23.3, Cholesterol 330.2, Sodium 120, Carbohydrate 34.8, Fiber 3, Sugar 3.4, Protein 12.3
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