Ingredients with Measurements:
- 1 cup Sirop de Liège
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 eggs
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- 6 ramekins or pudding cups
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, whisk together Sirop de Liège, milk, heavy cream, sugar, cornstarch, and salt.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
4. Remove the saucepan from heat and whisk in vanilla extract.
5. In a mixing bowl, whisk together eggs until light and frothy.
6. Slowly pour the hot Sirop de Liège mixture into the eggs, whisking constantly.
7. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil again.
8. Remove the saucepan from heat and let the mixture cool for 10 minutes.
9. Grease 6 ramekins or pudding cups and place them in a baking dish.
10. Pour the Sirop de Liège mixture into the ramekins or pudding cups.
11. Cover the baking dish with aluminum foil and place it in the oven.
12. Bake for 30-35 minutes or until the pudding is set.
13. Remove the baking dish from the oven and let the pudding cool to room temperature.
14. Serve the pudding chilled or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 309
Total fat: 10g
Saturated fat: 6g
Cholesterol: 97mg
Sodium: 170mg
Total carbohydrates: 51g
Dietary fiber: 0g
Sugar: 43g
Protein: 4g
Substitutions for ingredients:
- Sirop de Liège can be substituted with any fruit jam or jelly.
- Heavy cream can be substituted with half-and-half or whole milk.
- Cornstarch can be substituted with all-purpose flour or arrowroot powder.
Variations:
- Add chopped nuts or dried fruits to the pudding mixture before baking.
- Top the pudding with whipped cream or fresh fruits before serving.
Tips and tricks:
- Whisk the pudding mixture constantly to prevent lumps.
- Let the pudding cool to room temperature before refrigerating.
- Serve the pudding with a drizzle of Sirop de Liège on top.
Storage instructions:
Refrigerate the pudding in an airtight container for up to 3 days.
Reheating instructions:
Microwave the pudding for 30 seconds or until warm.
Presentation ideas:
Serve the pudding in the ramekins or pudding cups with a dollop of whipped cream on top.
Garnishes:
Garnish the pudding with fresh fruits or chopped nuts.
Pairings:
Serve the pudding with a cup of coffee or tea.
Suggested side dishes:
Serve the pudding as a dessert after a main course meal.
Troubleshooting advice:
- If the pudding is too thick, add more milk or cream to thin it out.
- If the pudding is too thin, add more cornstarch to thicken it.
Food safety advice:
- Use pasteurized eggs to prevent foodborne illness.
- Refrigerate the pudding immediately after serving.
Food history:
Sirop de Liège is a traditional Belgian syrup made from apples and pears. It is commonly used as a spread on bread or as a condiment in savory dishes.
Flavor profiles:
Sirop de Liège has a sweet and tangy flavor with a hint of caramel.
Serving suggestions:
Serve the pudding as a dessert after a main course meal.
Related Categories
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Region: Belgian
Taste: Sweet, Creamy, Rich, Caramelized, Nutty