Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup unsalted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup chopped hazelnuts
- 1/2 cup chopped almonds
- 1/2 cup chopped pistachios
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup chopped macadamia nuts
- 1/2 cup chopped cashews
Special Equipment Needed:
- Large saucepan
- Whisk
- Measuring cups and spoons
- Mixing bowl
- 9-inch square baking dish
- Plastic wrap
Step-by-Step Instructions:
1. In a large saucepan, combine the heavy cream, whole milk, granulated sugar, cornstarch, unsalted butter, vanilla extract, and salt. Whisk until smooth.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
3. Reduce the heat to low and continue to cook, whisking constantly, for 2-3 minutes until the mixture is very thick.
4. Remove the saucepan from the heat and stir in the chopped nuts.
5. Pour the mixture into a 9-inch square baking dish and smooth the top with a spatula.
6. Cover the dish with plastic wrap and refrigerate for at least 2 hours or until set.
7. Once set, remove the plastic wrap and cut the pudding into squares.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Cook over medium heat and refrigerate until set.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 14g
Cholesterol: 70mg
Sodium: 160mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 25g
Protein: 8g
Substitutions for ingredients:
- You can use any combination of nuts you prefer or have on hand.
- You can use almond milk or coconut milk instead of whole milk.
Variations:
- Add a layer of chocolate ganache on top of the pudding before refrigerating.
- Top each square with a dollop of whipped cream and a sprinkle of chopped nuts.
Tips and Tricks:
- Be sure to whisk the mixture constantly while cooking to prevent lumps from forming.
- Use a sharp knife to cut the pudding into squares for clean edges.
Storage Instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Serve the pudding chilled.
Presentation Ideas:
Serve the pudding on a platter with a sprinkle of chopped nuts on top.
Garnishes:
- Whipped cream
- Chopped nuts
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Port wine
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the pudding is too thick, add a splash of milk to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food Safety Advice:
- Be sure to refrigerate the pudding promptly after cooking.
- Use clean utensils and cookware to prevent contamination.
Food History:
Marjolaine is a French dessert made with layers of meringue, buttercream, and nuts. This pudding is a simplified version of the classic dessert.
Flavor Profiles:
The pudding has a rich and creamy texture with a nutty flavor and a hint of vanilla.
Serving Suggestions:
Serve the pudding as a dessert after a dinner party or as a sweet treat for a special occasion.
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Region: French