Cereal Milk Pudding Recipes

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CEREAL MILK PUNCH



Cereal Milk Punch image

Provided by Trisha Yearwood

Categories     beverage

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

4 cups whole milk
3 cups frosted corn cereal, such as Frosted Flakes, plus a few flakes for garnish
1 cinnamon stick
1/2 cup brandy or dark rum
1/3 cup freshly squeezed orange juice, plus strips of orange peel for garnish
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 teaspoon freshly grated nutmeg, plus more for garnish

Steps:

  • Stir the milk and cereal together in a large bowl or pitcher and add the cinnamon stick. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • When you are ready to serve, strain the milk through a fine-mesh strainer into a punch bowl or pitcher, making sure to squeeze out as much milk as possible. Stir in the brandy, orange juice, sugar, vanilla, nutmeg and enough ice to fill the pitcher. Pour the punch into rocks or punch glasses filled with ice. Run a strip of orange peel over the rim of each glass and add to the punch. Grate over a little nutmeg, sprinkle a few cereal flakes over the glasses and serve immediately.

MILK AND HONEY PIE WITH CEREAL CRUST



Milk and Honey Pie With Cereal Crust image

This pie's crunchy toasted cornflake crust and honey-sweetened pudding may inspire new pie-centric breakfast routines, especially when topped with juicy plums. Feel free to play around with nectarines or peaches, too. Because cornflakes (and other not-too-sweet cereals) don't have as much fat and sugar as packaged cookies and crackers, they need more sugar and butter to bind them into a sturdy crust. The extra butter here can sometimes cause the crust to puff or shrink while it bakes. If that happens, don't worry: gently press the crust back into place while still warm with a flat bottomed measuring cup and proceed.

Provided by Dawn Perry

Categories     pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 15

6 ounces/170 grams cornflakes (about 5 cups)
3 tablespoons granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
8 tablespoons/115 grams unsalted butter, melted and cooled
4 large egg yolks
1 large egg
1/4 cup/60 milliliters honey
1/4 cup/50 grams granulated sugar
5 tablespoons/40 grams cornstarch
1/2 teaspoon kosher salt (Diamond Crystal)
1 cup/240 milliliters whole milk
1 cup/240 milliliters heavy cream
1 cup/240 milliliters heavy cream
1 pound/454 grams ripe plums, pitted and sliced
1 to 2 teaspoons honey (optional)

Steps:

  • Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
  • Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
  • Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight.
  • To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.

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