Ingredients with Measurements:
- 8 Baicoli biscuits, crushed
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch baking dish
- Large mixing bowl
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, heat the milk, cream, and sugar over medium heat until the sugar dissolves.
3. In a large mixing bowl, whisk the eggs, vanilla extract, and salt together.
4. Slowly pour the warm milk mixture into the egg mixture, whisking constantly.
5. Add the crushed Baicoli biscuits to the mixture and stir until well combined.
6. Pour the mixture into a 9-inch baking dish.
7. Place the baking dish in a larger baking dish filled with hot water to create a water bath.
8. Bake for 45-50 minutes or until the pudding is set.
9. Remove from the oven and let cool before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 305
Fat: 16g
Carbohydrates: 31g
Protein: 8g
Sodium: 155mg
Sugar: 28g
Substitutions for ingredients:
- Baicoli biscuits can be substituted with any other dry, crunchy biscuit.
- Whole milk can be substituted with any other type of milk.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Granulated sugar can be substituted with brown sugar or honey.
Variations:
- Add 1/2 cup of chocolate chips to the mixture for a chocolate Baicoli pudding.
- Add 1/2 cup of chopped nuts for a crunchy texture.
- Add 1/2 cup of dried fruit for a fruity twist.
Tips and tricks:
- Make sure to crush the Baicoli biscuits into small pieces to ensure they mix well with the pudding.
- Use a water bath to prevent the pudding from cracking or curdling.
- Let the pudding cool before serving to allow it to set properly.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or oven until warm.
Presentation ideas:
Serve the Baicoli pudding in individual ramekins or bowls, topped with whipped cream and crushed Baicoli biscuits.
Garnishes:
Whipped cream, crushed Baicoli biscuits, fresh fruit, or chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the pudding cracks, it may have been overcooked or not cooked in a water bath.
- If the pudding curdles, it may have been cooked at too high of a temperature or not mixed well enough.
Food safety advice:
Make sure to use pasteurized eggs and milk to prevent any risk of foodborne illness.
Food history:
Baicoli biscuits are a traditional Italian biscuit that originated in Venice in the 18th century. They are long, thin, and crunchy, and are often served with coffee or tea.
Flavor profiles:
The Baicoli pudding has a creamy, vanilla flavor with a crunchy texture from the crushed biscuits.
Serving suggestions:
Serve the Baicoli pudding as a dessert after a meal or as a sweet treat with coffee or tea.
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