RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST
Steps:
- For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
- For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
- Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.
RASPBERRY VANILLA PUDDING PARFAITS
I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.
Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
BAKED RASPBERRY CUSTARD
This is a absolutely wonderful, yet easy-to-make dessert which can be simple or elegant. It consists of a 'no fail' baked custard filling with fresh raspberries. The custard is mildly sweet and the fresh raspberries add a fresh tartness to the flavor. This dessert will impress anyone and trust me, everyone will ask for the recipe. Serve plain as a 'simple' dessert or add to the elegance by adding a dollop of creme fresh with a fresh raspberry to really give a nice presentation. Add a little mint leaf on the side, this will impress everyone. Serve warm or allow to cool for a firmer consistency.
Provided by Sweet Pickles Mom
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
- Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
- Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
- Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 50.7 g, Cholesterol 122.9 mg, Fat 7.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 3.5 g, Sodium 153.3 mg, Sugar 38.7 g
BAKED RASPBERRY VANILLA PUDDING
From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish.
Provided by KelBel
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
- Spread raspberries and their syrup evenly over bottom of the dish.
- Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
- Pour over fruit; sprinkle remaining 1 T sugar over top.
- Bake 20-25 minutes until set and golden around the edges.
CONDé NAST CAFETERIA'S RASPBERRY PUDDING
Provided by Jonathan Reynolds
Categories dessert, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Mix the raspberries with the jam and place in the bottom of a greased 9-inch round cake pan.
- Sift together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream the butter for 30 seconds. Gradually beat in the sugar. Beat on high 3 to 4 minutes, until light and fluffy. Set aside.
- In another bowl, beat the egg yolks, vanilla and lemon juice on high until they are thick and pale yellow. Beat into the butter, scraping the sides often. Stir in the flour mixture in 3 parts, alternating with the milk.
- Pour the batter over the berries. Bake until a toothpick inserted into the center comes out without batter on it, about 40 minutes. (Be careful not to overbake.) Serve warm, so that the center melts a bit when you cut the pudding.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 8 grams, Carbohydrate 104 grams, Fat 23 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 290 milligrams, Sugar 59 grams, TransFat 1 gram
QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING
This is probably one of the lightest and most mouth-watering puddings ever invented. This delightful old fashioned British "Pud" consists of layers of baked custard, raspberry jam and is finished with clouds of light, fluffy meringue - truly a Queen in the pudding world. It is a quintessential Nursery dessert, something that Nanny would rustle up for her young charges in the nursery. My mum would often make this for Sunday high tea, and we all loved it. I often use brioche crumbs for a richer custard base, but any white bread crumbs will be fine. There are numerous recipes for this classic dessert; this recipe is by James Martin, one of my favourite British chefs.
Provided by French Tart
Categories Dessert
Time 55m
Yield 1 Queen of Puddings, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 160C/310F/Gas 2.
- For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
- Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
- Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
- Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
- Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
- Remove from the oven and allow to cool.
- Increase the oven temperature to 190C/375F/Gas 5.
- For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
- Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
- Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
- To serve, remove from the oven and serve immediately.
NO-BAKE RASPBERRY CHEESECAKE CUPS
Serve up some elegance with No-Bake Raspberry Cheesecake Cups. No one will believe how simple the prep is for these No-Bake Raspberry Cheesecake Cups.
Provided by My Food and Family
Categories Home
Time 10m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese in medium bowl with mixer until creamy. Gradually add milk, mixing well after each addition.
- Add dry pudding mix; beat 2 min.
- Place raspberries in 10 small dessert glasses; top with cream cheese mixture and chocolate curls.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
WHIPPED RASPBERRY INSTANT PUDDING
This is a very quick and easy recipe the whole texture of the pudding comes from the way you have to whip it. Overall it takes about 20 to 25 minutes to complete.
Provided by July2014
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 25m
Yield 2
Number Of Ingredients 2
Steps:
- Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes.
- Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 33 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sugar 24.6 g
BAKED CRANBERRY PUDDING
This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. -Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.
Nutrition Facts : Calories 402 calories, Fat 10g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 143mg sodium, Carbohydrate 75g carbohydrate (57g sugars, Fiber 3g fiber), Protein 4g protein.
BAKED RASPBERRY CUSTARD
With a prep time that clocks in at just 10 minutes, this fruit-filled dessert is ideal for gatherings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
- In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
- Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.
Nutrition Facts : Calories 254 g, Fat 11 g, Fiber 3 g, Protein 6 g
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