Ingredients with Measurements:
- 1 cup Gamalost cheese, grated
- 1 cup heavy cream
- 1 cup whole milk
- 3 eggs
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Whisk
- Saucepan
- Ramekins or pudding cups
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth.
3. In a saucepan, heat the heavy cream and whole milk over medium heat until it comes to a simmer.
4. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to combine.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
6. Remove the saucepan from the heat and stir in the grated Gamalost cheese and vanilla extract until the cheese is melted and the mixture is smooth.
7. Pour the mixture into ramekins or pudding cups and place them in a baking dish.
8. Fill the baking dish with enough hot water to come halfway up the sides of the ramekins or pudding cups.
9. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the pudding is set.
10. Remove the baking dish from the oven and let the pudding cool to room temperature.
11. Chill the pudding in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 450
Fat per serving: 32g
Carbohydrates per serving: 28g
Protein per serving: 12g
Substitutions for ingredients:
- Gamalost cheese can be substituted with any strong-flavored cheese, such as blue cheese or Roquefort.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped nuts or dried fruit to the pudding mixture before baking.
- Top the chilled pudding with whipped cream or fresh berries before serving.
Tips and tricks:
- Be sure to whisk the egg mixture thoroughly to prevent lumps.
- Keep an eye on the pudding while it's cooking to prevent it from boiling over.
- Let the pudding cool to room temperature before chilling in the refrigerator to prevent condensation from forming on the surface.
Storage instructions:
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the chilled pudding in the ramekins or pudding cups with a dollop of whipped cream and a sprinkle of chopped nuts or fresh berries.
Garnishes:
Whipped cream, chopped nuts, fresh berries.
Pairings:
This pudding pairs well with a glass of red wine or a cup of black coffee.
Suggested side dishes:
Serve this pudding as a dessert after a hearty meal, such as roast beef or grilled salmon.
Troubleshooting advice:
- If the pudding doesn't set, try baking it for an additional 5-10 minutes.
- If the pudding is too thick, add a splash of milk to thin it out.
Food safety advice:
- Be sure to use pasteurized eggs to prevent the risk of foodborne illness.
- Store leftover pudding in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Gamalost cheese is a traditional Norwegian cheese that is made from sour milk and has a strong, pungent flavor. It has been used in Norwegian cuisine for centuries and is often used in savory dishes, but it can also be used in desserts, such as this Gamalost Pudding.
Flavor profiles:
This Gamalost Pudding has a rich, creamy texture and a strong, tangy flavor from the Gamalost cheese.
Serving suggestions:
Serve this pudding as a dessert after a hearty meal, such as roast beef or grilled salmon.
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Region: Norwegian