Creole pudding

Creole pudding . Sweet made with sponge cake or bread melted in milk, with sugar, eggs. It is called “pudding” especially if it is sweet. It is a creamy preparation that is cooked in the oven or in a bain-marie. It is a popular dessert in the kitchens of various countries around the world. In Malaysia , bread pudding is consumed with pastry cream, and in Hong Kong with vanilla cream sauce. In Argentina and Uruguay it is consumed accompanied with dulce de leche. In Venezuela it is vulgarly known as the burrera cake.

Summary

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  • 1 Ingredients
  • 2 Preparation mode
  • 3 Other modes of preparation
  • 4 Other recipes
    • 1 Pudding with chocolate syrup
    • 2 Coconut pudding
  • 5 Nutritional information
  • 6 Sources

Ingredients

  • 4 balls of bread .
  • ½ liter of milk (enough to wet the bread).
  • 3 eggs
  • 3 tablespoons butter (optional)
  • 1 cup of sugar
  • 1 teaspoon of vanilla
  • 1 teaspoon of cinnamon powder or 1 twig

Preparation method

Put the bread from the previous day, milk, eggs, a teaspoon of vanilla in a mixer or blender (you can add zest of orange, lemon, raisins, pieces of chocolate bars , all this is optional), beat everything, if you want to use a mixer , soak the bread with the milk and beat it by hand until achieving a homogeneous dough, add sugar and continue beating until the sugar slips, beat the eggs as if you were going to make an omelette and link with the previous dough and thus incorporate the vanilla , pour the dough into a caramelized mold beforehand, cook in a water bath in a pressure cooker for approximately 45 minutes, wait for it to cool and unmold in a large pan. Syrup is preparedwith cinnamon , vanilla or orange , chocolate, whatever you want and every time you serve a slice, sprinkle with it to taste.

Other modes of preparation

Bread pudding without milk or eggs : Pour 4 80-gram loaves into a saucepan or deep plate and spread 300ml of water with sugar to taste on the loaves, knead by hand until a homogeneous mixture is observed, add small lemon peels or orange or other flavor (chocolate, vanilla ) can be used artificial flavors of soft drinks. Once mixed, let it rest for 10 minutes.

Put the burner on low heat and pour 1/4 pound of brown sugar without water, leave it until the first boiling point without letting it burn. Once the caramel is made, cool it down quickly by immersing it in cold water or at the same time. Once the mixture is in the mold, cover and cook in a water bath for 35 minutes. It can be done in a rice cooker. Let stand after the cooking time for 10 minutes. Extract on a flat plate and put in the refrigerator.

Other recipes

Pudding with chocolate syrup

Ingredients for 8 servings:

  • 3 units of bread
  • 3 units of Eggs
  • 1½ cups milk
  • 3 tablespoons of brown sugar
  • 1 tbsp butter
  • 2 tbsp. Dry wine
  • ¼ tsp salt .
  • Syrup (for 1½ cups):
  • 1 tbsp of cocoa
  • ½ tbsp butter
  • 6 tablespoons brown sugar
  • ¼ tsp of salt
  • 1/3 cup hot water
  • ¼ cup strong coffee
  • 1 tsp vanilla
  1. Put all the pudding ingredients in the blender
  2. Pour the mixture into a caramel mold.
  3. Cook the pudding under pressure for twenty minutes. Refresh and unmold it.
  4. Besides, put the cocoa in an appropriate container together with the butter; add sugar and salt. Cook for two minutes.
  5. Add water and coffee, and cook for ten minutes.
  6. Cool and add the vanilla. Pour the syrup over the pudding.

Note: Garnish with fruit sticks.

Coconut Pudding

Ingredients for 8 servings: 1½ cups of milk ¾ cup of coconut candy 3 units of bread 1 tablespoon of butter 3 units of eggs 1 tablespoon of dry wine ¼ teaspoon of salt ¼ teaspoon of cinnamon 6 tablespoons of sugar for the mold

  1. Mix all the ingredients of the pudding in a blender, until obtaining a thick mass.
  2. Pour the mixture into an appropriate container, previously caramelized.
  3. Put in a water bath for one hour, until it dries.
  4. Cool and unmold.

Note: Serve accompanied by a custard on top and decorated with coconut shavings. In a pressure cooker, cook for 25 minutes.

Nutritional information

  • Caloric intake : between 350 – 400 Kcal approx. per portion
  • Carbohydrates : 68 grams approx.
  • Fat : 7.50 grams approx.
  • Protein : 12.50 grams approx.
  • Calcium : 190 mg approx.

Regarding the properties of bread, the most abundant component is starch , a complex carbohydrate that provides the body with the energy it needs to function and develop properly. Fat, the other energy nutrient, is present in very low amounts (1%), except for certain commercial varieties of sliced ​​and toasted bread, in which the fat content ranges from 5 to 15%. Provides plant proteins from the grain of the cereal . In the bread obtained from wheat flour, a protein called gluten abounds , which makes it possible for the flour to be baked.

It is a good source of the B vitamins necessary for the use of carbohydrates, proteins and fats, among other functions and of some minerals such as phosphorus , magnesium and potassium . Its caloric value is around 270 calories per 100 grams of food.

As for nutrients, we can find lactose (carbohydrate), proteins of high biological value (mainly casein and lactoglobulin ) and fats are present in a perfect emulsion with a predominance of saturated fatty acids. As for vitamins, milk contains both water-soluble and fat- soluble types , although in amounts that do not represent a great contribution. Among the vitamins that stand the present riboflavin and vitamin A .

 

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