Milk Pudding With Rose Water Caramel And Figs Recipes
MILK PUDDING WITH ROSE WATER CARAMEL AND FIGS
Almost any fresh fruit (pears, apples, berries) can replace the figs.
Provided by Sarit Packer
Categories Milk/Cream Dessert Kid-Friendly Fig Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 Servings
Number Of Ingredients 13
Steps:
- Pudding:
- Whisk cornstarch and 1 cup milk in a medium bowl; set slurry aside.
- Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8-10 minutes. Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute. Scrape into a large bowl and cover with plastic wrap, pressing directly against surface. Chill until cold, at least 4 hours.
- Do Ahead
- Pudding can be made 2 days ahead. Keep chilled.
- Caramel and assembly:
- Bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally (do not stir), until caramel turns golden amber. Remove from heat, add cinnamon stick, and stir in 1/4 cup water (be careful as caramel will bubble vigorously); stir to combine and loosen. Stir in rose water, then gently toss figs in caramel. Remove cinnamon stick.
- Whisk chilled pudding until smooth and creamy. Divide among bowls; serve topped with warm caramel and figs.
RICE PUDDING WITH ROSE WATER
Steps:
- Put the rice in a large pan with the water. Bring it to the boil and simmer for 8 minutes, or until the water is absorbed. Add the milk and simmer on very low heat for 30 to 40 minutes, or until the rice is very soft but there is still quite a bit of liquid left. Stir occasionally with a wooden spoon so that the rice does not stick to the bottom of the pan.
- Put in the sugar and stir until it has dissolved. Add the rose water, turn off the heat, and sprinkle on the gum mastic, stirring vigorously. If you are using vanilla essence, put it in at the same time as the sugar.
- Beat the egg yolks in a small bowl, then beat in a ladleful of the simmering pudding. Add this mixture to the pan, stirring constantly for a few moments only, until the liquid thickens a little (it becomes creamy), but do not let it boil or the yolks will curdle. Pour the pudding into a serving dish-use a heatproof one if you are making the caramel topping-let it cool, and then refrigerate, covered in plastic wrap.
- If you are going to add the caramel topping, the pudding must be chilled before you add the sugar. Sprinkle the top with the 4 tablespoons sugar and put under a preheated broiler. The sugar will bubble and gradually turn into dark caramel. If it is too near the broiler, burnt spots will appear. If that happens, you can just lift them off when the caramel has cooled and hardened. Refrigerate before serving.
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MILK PUDDING WITH ROSE WATER CARAMEL AND FIGS RECIPE
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- Heat cream, honey, sugar, salt, and remaining 2 cups milk in a medium saucepan over medium, whisking occasionally, until mixture just begins to boil, 8–10 minutes. Whisking constantly, gradually add reserved slurry and cook, still whisking, until pudding thickens and comes to a boil, about 1 minute. Scrape into a large bowl and cover with plastic wrap, pressing directly against surface. Chill until cold, at least 4 hours.
- Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally (do not stir), until caramel turns golden amber. Remove from heat, add cinnamon stick, and stir in ¼ cup water (be careful as caramel will bubble vigorously); stir to combine and loosen. Stir in rose water, then gently toss figs in caramel. Remove cinnamon stick.
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