COCONUT-ALMOND JAGGERY PUDDING


This is another addition to my innovated

recipes.

It’s akin to the ‘wattalapam’recipe, and the only

difference is the addition of ground almonds

and white poppy seeds paste.This tasted like a

creamy wattalapam.

One of my friends had a recipe with white

poppy seeds ground into a sugar watallapam.

So,this is where I got the idea to add khus khus

or white poppy seeds.Adding almonds was

purely my idea.So, that’s how this lovely

creamy dessert was created .

To the recipe now

INGREDIENTS

150 gm jaggery

50 gm brown sugar or plain sugar

6 eggs

20-25 almonds

1 tsp white poppy seeds ( optional)

A pinch of salt

1.5 cups thick coconut milk

1/2 tsp cardamon powder

1/4 tsp nutmeg powder

1 tsp vanilla essence

METHOD

•Add the jaggery,sugar and half coconut milk

into a mixer jar and pulse till jaggery and

sugar are well blended.

•Strain the mixture .

•Grind the almonds and poppy seeds to a fine

paste,and set aside.

•Beat the eggs with the remaining coconut milk.

•Mix in the paste,and the rest of the

ingredients.

•Mix well and pour into a mould and steam for

30-40 minutes or till done .

•This can be baked in a bath in the oven too.

TEA CARAMEL PUDDING


This is made with Earl Grey Tea infused milk .

I made it still more flavourful with cardamon

powder,and ginger powder.( like a malai tea )

I have made cakes with malai tea.Click to know

the recipe https://calinskitchen.com/2016/11/08/tea-muffins-chai-muffins/

So do try these recipes and post in your views!

To the recipe

INGREDIENTS

2 cups milk

1/2 cup cream

5-6 eggs

6-7 tbsp sugar or to taste

1/2 cup water

2 tea bags

1 tsp cardamon powder

1/2 tsp dry ginger powder

For the caramel

2 -3 tbsp sugar

1 tbsp water

METHOD

Boil water with the tea bags till you get a nice

deep colour.

Add half cup milk and boil once . Cover and

allow to cool.

Beat eggs with sugar and flavouring .

Add milk and cream and beat well and set

aside.

To caramelise

Heat the sugar and add water .

Cook till you get a nice golden brown colour.

Add the beaten egg mixture to the set caramel .

Steam / bake in a *water bath ( 35 minutes or

till set).

First bake covered for 15 minutes .

Remove cover and bake for another 20-25

minutes.

You could serve warm or after refrigeration.

*A water bath is to keep the prepared dish in

a bigger dish containing water in the oven

PEAR’N’CHOCOLATE PUDDING


This is a pudding baked in a bath with pears

caramelised with brown sugar.

A milk pudding with a little cream,cocoa

powder and eggs .Simple but elegant dessert !

Do try this recipe and send in your feedback!

To the recipe now

INGREDIENTS

1 cup milk

1/2 cup cream

2 eggs

2 tbsp cocoa powder

1/2 cup sugar or to taste

1 tsp cornflour / custard powder

1/2 tsp vanilla essence

1/4 tsp nutmeg powder

METHOD

•Add cornflour ,cocoa powder to a bowl and

pour milk gradually.

•Mix well without lumps.

•Beat eggs, sugar ,cream together lightly in

another bowl and add to the cocoa mixture.

•Add in the rest of the ingredients.

•Pour over prepared pears and bake in a water

bath for 30 minutes.

Note : You could steam this pudding too .If you are opting to steam , caramelise the sugar and pour over sliced pears .


Ingredients to caramelise

2 pears peeled cored and sliced

Brown sugar to sprinkle on the pears

1/2 tsp ginger powder to sprinkle

4-5 ramekins

Method

•Place the cut slices of pears on each

ramekin ,sprinkle sugar and ginger powder ,

and place in oven for few minutes till the

sugar is melted (10 minutes).

•Remove and pour the milk mixture .

•Place the ramekins in a water bath and bake

in a preheated oven 180C for 30 minutes .

VARIATION: The same recipe could be tried

with apples.

PINACOLADA MERINGUE PUDDING


Another sweet pineapple recipe .This again is

my innovated recipe ,and can be listed as quick

desserts .This dessert was over within minutes .

The taste was excellent! Custardy centre with

coconut milk and pineapple and a meringue ,

served warm it was really a satiating dessert .

Pineapple mixed with coconut milk is an

unique blend in taste !

Now to the recipe

INGREDIENTS

1 cup coconut milk

3 egg yolks +1 egg

3 egg whites

A pinch of cream of tartar

3 tbsp icing sugar /powdered sugar

1/2 tsp vanilla essence

1 cup pineapple chopped

3 tbsp flour

Coarsely ground cashews 1/4 cup

a pinch of salt

METHOD

•Beat the yolks + 1 egg with sugar and essence

•Add coconut milk and pineapple

•Fold in the flour and mix .

•Pour into a baking dish .

•Bake in a preheated oven for 25-30 minutes .

•Remove from oven

•Spread meringue on top

•Return to oven ( reduce the heat to 170 C), and

bake for another 20-25 minutes or until brown

on top .

•Allow to sit in oven , with oven door slightly

open for another 20 minutes.

•This is done to keep the meringue in shape

without becoming soggy .

For the meringue

•Beat the 3 egg whites with cream of tartar

until stiff peaks form.

•Fold in icing sugar , a few drops of vanilla

cashews and spread over pudding and bake .

So do try this recipe and post in your

comments!

PINEAPPLE CUSTARD BUNS


In fact,i wanted to make baked custard cream

donuts, but I had to make it like a tart,as the

dough was not sufficient . You could try making

fried or baked doughnuts.

A word about the buns – ‘Yummy’

The link to the dough

https://calinskitchen.com/2020/06/12/paneer-pizza-with-basil-sauce/


To the recipe

INGREDIENTS

3 cups milk

2-3 tbsp custard powder ( vanilla) mixed with a little milk

Sugar to taste

Stewed pineapple or fresh chopped pineapple

pieces.

Heat milk with sugar .

METHOD

Once it starts to boil,add the custard powder

mixture , and the pineapple .

Remove when it is thick and use as filling.

Note . If you are making it like a tart like I did . Sprinkle some brown sugar on the custard , and bake .

BASBOUSA


Basbousa from the Middle Eastern cuisines,

originating from Egypt is a sweet made with

semolina soaked in hot sugar syrup .I have

made this before without any layers.

This time,I found a basbousa recipe with a

custard filling .The outcome was awesome,and

it has become a favourite in my family .

The only change I made was to reduce the

strength of sugar syrup.(random measurement)

Cakes ,sweets ,bread with semolina has,taken a

strong wave presently, trying to submerge ‘the

white flour‘ ,conspired due to gluten scare.

When I was a kid,i didn’t even know the word

gluten.I grew up eating cakes and buns made

with white flour almost daily. Anyway,I love

semolina recipes and today’s recipe is a

dominant semolina recipe !

I shared my experience,not my opinion!

Growing life style changes, have created much

awareness ,and we have to positively accept

facts,and changes.

Moving on to the recipe now..

INGREDIENTS

1 cup fine semolina ( preferably Chirote rawa)

1/2 cup sugar

3 eggs

1/2 cup fresh cream

1 cup oil

1 tsp baking powder

1 tsp vanilla essence/ cardamon powder

1/4 cup milk

For the custard filling

2 cups milk

4 tblsp cornstarch

4 tblsp sugar

1/2 cup cream

METHOD

Beat the eggs ,and mix in the rest of the

ingredients without any lumps.

Pour half of the batter into a greased tray and

bake in a preheated 175C oven for 20 minutes.

Remove from oven .

Spread the prepared custard , and pour the

remaining semolina batter.

Return the tray back to the oven,and bake for

another 20 minutes .

Remove from oven and pour sugar syrup on

the cake , after loosening the sides.

It’s best if served warm !

You could add sliced almonds / nuts on the cake

before baking .

Method for custard

Mix all the ingredients in thick bottomed pan.

Cook till thick . Cool and use.

For the syrup

3/4 cup sugar +1/8 cup of water heated till

sugar dissolves . Add cardamon powder or rose

essence

CHOCO-CARAMEL PUDDING


This dessert was a failure turned success!

As Ken Robinson quotes’If you are not

prepared to be wrong,you’ll never come up

with anything original’.

My idea was choco-caramel molten cake .

My baking time was correct , but I forgot to

take the cake out , and the rest you know .

The syrupy texture settled at the bottom, and

the moist texture added to the flavour.

I used country sugar ( nattu sakarai) unrefined

sugar.

The taste was excellent. You could use

muscovado sugar / soft brown sugar too.

Trust me , all loved the taste . I too loved it very

much .

(The photo shows the unmoulded pieces and one in the cup itself .)

You could serve with cream/ ice cream.

To my original recipe now…..

INGREDIENTS

75 gm butter

3/4 cup sugar

3 eggs +1 yolk

1 tblsp cocoa powder

50 gm all purpose flour

1 tblsp thick curd

1/4 tsp baking powder

1/2 tsp vanilla essence ( optional)

METHOD

Melt the sugar and butter on a double boiler.

Remove from fire ,and add cocoa powder.

After it is slightly cool, add the flour and baking

powder.Add essence.

Beat eggs till frothy and mix in to the batter.

Butter the ramekins and dust with sugar ( for

easy removal)

Pour the batter into the ramekins, and bake in

a hot oven ( 200 degrees) for 12 minutes.

Remove from oven, and unmould if you like.

Do try this and send in your valued comments!

MANGO CREME BRULEE


Mango creme brulee is a thick baked custard ,topped with sugar browned with a blow

torch or a hot hot spoon or  hot cup that fits the ramekin .I’m not a fan of the blow torch

method,so i took a steel cup , heated ,and placed on the sugar after baking.So now for

the recipe.(as i promised a follow up recipe linked to financiers,with remaining egg

yolks)

INGREDIENTS

1-2 ripe mangoes (pureed)

1 cup milk

1 tblsp.custard powder or cornflour.

200 ml fresh cream

5 egg yolks

1/2 cup sugar.

For the caramel

Enough sugar to put on top of each ramekin

METHOD

Heat milk with sugar.Add the custard powder/cornflour(mixed with a little milk.When it

thickens remove from fire. Add the mango puree.Beat the egg yolks,add the fresh cream

and the the custard and mix well.Pour into ramekins and bake till firm in a moderate

oven (180 degrees),and refridgerate for a day or minimum 2-3 hours.

Sprinkle sugar on top ,and brown the sugar on top with a heated spoon or cup ,until the

sugar looks burnt.Serve immediately or after refridgeration.Serve with cream if

preferred or slices of sweet mango.

Note:You have to bake this dessert in a bath.(immersed in a tray half filled with water)