WARM COCOA PUDDING WITH CANDIED PECANS RECIPE
Makes you wonder why you would ever serve cold pudding again.
Provided by Kelly Fields
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Whisk egg white in a medium bowl until frothy. Whisk in sugar. Add pecans; toss until coated. Spread out on a parchment-lined rimmed baking sheet and bake, tossing every 10 minutes, until browned and dry, 25-30 minutes. Let cool.
- Bring cream, milk, butter, and vanilla to a simmer in a medium saucepan over medium heat. Meanwhile, whisk eggs, sugar, cornstarch, cocoa powder, and salt in a medium heatproof bowl to combine.
- As soon as cream mixture reaches a simmer, remove from heat and, whisking constantly, very gradually add one-third of cream mixture to egg mixture. Whisk tempered egg mixture into cream mixture in saucepan. Cook over medium heat, whisking constantly, until mixture thickens and is bubbling, about 2 minutes. Remove from heat and add chopped chocolate; whisk until chocolate is melted and pudding is smooth. Serve topped with candied pecans.
- Pecans can be candied 1 week ahead. Store airtight at room temperature. Pudding can be made 2 days ahead. Press plastic wrap directly onto surface and chill. Reheat gently in a heatproof bowl set over a pan of simmering water before serving.
- Note: This recipe has been edited to reduce the amount of salt called for when originally published.
COUSCOUS PUDDING WITH CARAMELIZED PECANS
We really love rice pudding, but were out of rice so I decided to substitute couscous and it came out great.
Provided by TK from Long Beach
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Couscous Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat, cover, and let stand until water is absorbed, about 5 minutes.
- Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened, about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking, stirring frequently, until pudding is creamy, about 5 minutes. Remove from heat and stir in vanilla extract.
- Let pudding cool to room temperature, stirring occasionally, about 30 minutes. Spoon into a bowl, cover loosely with plastic wrap and chill until set, at least 1 hour.
- Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook, stirring frequently, until pecans are coated and caramel thickens, about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 62.6 g, Cholesterol 118.3 mg, Fat 22.1 g, Fiber 2.5 g, Protein 11.5 g, SaturatedFat 7.3 g, Sodium 296.5 mg, Sugar 44.4 g
OLD-FASHIONED COCOA PUDDING
"My husband's favorite pudding is this one that my mother used to make," recalls Sue Knapp from her home in Camden, Michigan. "But it gets so many compliments at our family gatherings that I also use it as a pie filling on special occasions!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, cocoa, flour and salt. Gradually whisk in water and egg yolks. Cook over medium heat until mixture comes to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened., Remove from the heat; stir in butter and vanilla until blended. Pour into individual dishes. Refrigerate until set. Garnish with whipped topping and chocolate curls.
Nutrition Facts : Calories 399 calories, Fat 12g fat (9g saturated fat), Cholesterol 114mg cholesterol, Sodium 181mg sodium, Carbohydrate 68g carbohydrate (53g sugars, Fiber 2g fiber), Protein 4g protein.
SPICY COCOA GLAZED PECANS
The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely.
Provided by Sydney Mike
Categories Fruit
Time 30m
Yield 3 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
- In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
- Add pecans & let soak 10 minutes before draining & discarding the water.
- In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
- Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
- Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
- Remove from the oven & let the baking sheet cool completely on a wire rack.
- Store nuts in a tightly covered container, placed in a cool, dry spot.
- Serve as a snack, with beverages, or sprinkle in salads.
BOURBON BANANA PUDDING WITH GLAZED PECANS
Recipe by Andrea Albin from Gourmet magazine March 2009. Cooks' notes: Pudding can be made 1 day ahead and chilled. Glazed pecans can be made 3 days ahead and kept (leave whole), layered between sheets of parchment paper in an airtight container, at room temperature. Cake can be baked and cooled (but not soaked with syrup) 1 day ahead and kept, wrapped in plastic wrap, at room temperature. Brush with syrup before using.Store-bought spongecake can be substituted for homemade. Assembled desserts can be chilled up to 6 hours. http://www.gourmet.com/recipes/2000s/2009/03/bourbon-banana-pudding-with-glazed-pecans *time listed is start to finish including chilling. use a 9inch square cake pan
Provided by Queen Dana
Categories Dessert
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Make pudding and glaze pecans:.
- Lightly beat yolks in a medium bowl.
- Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan. Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes. Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.
- Cover surface with wax paper and chill until cold, about 2 hours.
- Preheat oven to 350°F with rack in middle.
- Warm remaining 2 Tbsp brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved. Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.
- Bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer pecans with a metal spatula to a rack to cool. Coarsely chop, reserving 4 halves for garnish.
- Make spongecake and syrup.
- Preheat oven to 400°F with rack in middle. Butter and flour cake pan. Warm eggs (in shell) in hot water 5 minutes.
- Whisk together flour and salt.
- Beat eggs, 1/3 cup sugar, and vanilla with an electric mixer at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.
- Transfer to a wide bowl. Sift flour mixture, one third at a time, over batter, folding gently but thoroughly with a rubber spatula after each addition. Stir together butter and about 1/4 cup batter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.
- Pour batter into cake pan and smooth top. Bake until golden brown and edges start to pull away from sides of pan, 12 to 14 minutes.
- Meanwhile, bring bourbon, water, and remaining Tbsp sugar to a boil, stirring until sugar has dissolved. Remove from heat.
- Transfer cake in pan to a rack, then run a thin knife between cake and side of pan and cool 5 minutes. Invert cake onto rack.
- Assemble dessert:.
- Cut off one third of cake, reserving for another use. Brush remaining cake with half of bourbon syrup. Carefully turn cake right side up and brush with remaining syrup. Cool completely, about 30 minutes.
- Cut cake into 1 1/2-inch squares. Thinly slice bananas.
- In 4 bowls or 10-oz glasses make 2 layers each of pudding, bananas, cake (use all of it), and chopped pecans, then top with a third layer of pudding, bananas, and chopped pecans.
- Chill, loosely covered, 1 hour. Let stand at room temperature 20 minutes before serving.
- Whip cream with sugar until it holds soft peaks, then dollop on top of each dessert. Garnish with reserved pecan halves.
Nutrition Facts : Calories 948.8, Fat 44.7, SaturatedFat 18.5, Cholesterol 392.8, Sodium 407.1, Carbohydrate 112.8, Fiber 4.4, Sugar 81.1, Protein 14.7
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