Indulge in the irresistible delight of creamy Italian pudding, a classic dessert that effortlessly blends simplicity with exquisite taste. This recipe delivers a luxuriously smooth and subtly sweet pudding, achieving the perfect balance between creamy richness and a delightfully chewy texture. Forget complicated techniques and lengthy preparations; this recipe is surprisingly easy to master, even for novice bakers. The rich flavor profile is achieved through a harmonious blend of simple, high-quality ingredients, making it a perfect treat for any occasion.
This remarkably versatile dessert can be enjoyed on its own, dressed with fresh berries, or used as a base for even more elaborate creations. The subtly sweet taste complements a variety of toppings and flavors, allowing you to customize it to your liking. Ready to experience the creamy perfection of this beloved Italian dessert? Let's dive into the step-by-step instructions to create your own batch of this irresistible pudding.
Tools Needed
- Frying pan
- Pound cake mold (18cm)
- Rubber spatula
- Whisk
- Mesh strainer
- Microwave
- Oven
- Baking tray
- Aluminum foil (optional)
- Kitchen paper
- Thin knife or bamboo
Ingredients
Step-by-Step Instructions
Step 1. Prepare Caramel & Mold
- Add granulated sugar to a frying pan. Pour water, aiming at the sugar, and wait until absorbed. Heat on medium heat until edges slightly change color. Lift the pan and swirl to evenly distribute the color. Continue heating, stirring occasionally, until light caramel color. Reduce heat to low and finish with residual heat. Add hot water, cover to prevent splashing, and shake gently. Let it settle.
- Pour the caramel sauce into the mold and refrigerate.
Step 2. Make & Strain the Pudding
- Put cream cheese in a bowl. Microwave for 30 seconds (or until softened). Add granulated sugar and mix well. Add eggs one at a time, mixing well after each addition. Add warm milk and cream, mixing lightly. Microwave for 1 minute 30 seconds. Mix thoroughly.
- Strain the pudding batter through a fine-mesh strainer.
Step 3. Bake in a Water Bath
- Pour the pudding batter into the prepared pound cake mold.
- Place the mold in a baking tray lined with kitchen paper. Pour hot water (around 80°C) around the mold. Bake in a preheated oven at 140°C for 50-60 minutes, or until the batter stops flowing when shaken. If the surface browns too quickly, cover with aluminum foil.
Step 4. Cool, Chill & Serve
- Remove from the oven and let cool. Refrigerate for at least half a day.
- Run a thin knife or bamboo around the edges to loosen the pudding. Invert onto a plate. Serve and enjoy!
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Tips
- Don't stir the caramel until it starts to change color to prevent crystallization.
- Use residual heat to finish the caramel for even coloring and prevent burning.
- Add eggs one at a time to the pudding base for better mixing.
- Warm the milk and cream slightly to reduce baking time and prevent excessive vinegar.
- Strain the pudding batter for a smooth texture.
- Cover with aluminum foil halfway through baking if the surface starts to burn.
Nutrition
- N/A
FAQs
1. Can I use milk instead of cream?
While you can use milk, it will result in a less rich and creamy pudding. For the best texture and flavor, stick to the recipe's cream recommendation.
2. How can I make the pudding chewier?
Ensure you cook the pudding to the right consistency, allowing it to thicken properly. Slightly overcooking can help achieve a chewier texture. Don't undercook!
3. How long will the pudding keep?
Store leftover pudding in an airtight container in the refrigerator for up to 3 days. It's best served chilled.
So there you have it – a creamy, dreamy Italian pudding that’s surprisingly simple to make and even more satisfying to eat. Enjoy this delightful dessert as a perfect ending to any meal or a delightful treat any time of day. Share your culinary masterpiece with friends and family, and savor the delicious results!