HOW TO MAKE LYCHEE PUDDING

STRAWBERRY PUDDING

    When you have a whole batch of Strawberries, what would you do?  Try your hand with your favourite recipes?  I ended up making Milk Shakes, Puddings and my daughter added them in Cakes. During our visit of Cameroon Highlands, my daughter satiated her cravings for Strawberries to the utmost that she recently told me she literally overcame with her craze for Strawberries. When we saw the markets flooded with Strawberries we bought boxes & boxes impulsively only to wonder what to do with them, once we finished eating fresh fruits. I stored them in the freezer and it lasted for several months.
      Fresh Strawberries added an all-natural flavour into the dishes it was added into giving a naturally pink hue making the dishes adorable.  My son is recently in love with Pink coloured food and I saved few Strawberries until he was home to make these Strawberry Puddings. This is an Old-fashioned Strawberry Pudding made with Fresh Cream, Milk, Gelatin and Fresh Strawberries.  This is a perfect dessert as it is rich, creamy and delicious with all-natural flavours from fresh Strawberries.
     If you’re used to buying the instant pudding mixes and then you should try this homemade Strawberry Pudding recipe. I am sure you won’t go back to those packets ever again! Quick & Easy recipe with simple ingredients, which most of us would have in our pantry.
     Strawberry Pudding makes a rich, cool Strawberry-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal.   This is a simple Dessert recipe which can be incorporated into your Party menu within no time.  Also, this Strawberry Pudding isn't overly Sweet. Garnish the Strawberry Pudding with Strawberries or thin Strawberry Slices. For an extravagant and rich dessert, serve this simple Strawberry Pudding with Whipped Cream.  This Strawberry Pudding is a wonderful Dessert, rich, creamy, smooth with a nice Strawberry flavour.

Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours

HOW TO MAKE STRAWBERRY PUDDING

STRAWBERRY PUDDING

INGREDIENTS :

Strawberry Puree - 1/2 Cup(of 10-12 Strawberries)
Fresh Cream/Whipping Cream - 3/4 Cup
Full Cream Milk - 11/4 Cups
Water - 1/2 Cup
Gelatin- 1 Tspn
Sugar - 1/2 Cup
Corn Flour - 3 Tbspn

For Garnishing:

Fresh Strawberry/Strawberry Slices - Few

STRAWBERRY PUDDING

METHOD:

• Hull the Strawberries and cut them into small pieces.
• Puree the Strawberries.
• Strain through a sieve, if you need to remove the seeds. (Optional)
• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
• Pour Fresh Cream/Whipping Cream in a wide bowl and boil it on a low flame stirring continuously for a few minutes.
• Add Sugar to the above and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Pour in the pureed Strawberry to the above mixture and mix well until well combined. 
• Switch on the flame and cook the Strawberry Pudding on a low flame stirring continuously for few more minutes. 
• Can add few small pieces of Strawberry to the pudding and switch off the flame.
• Allow the Strawberry Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Strawberry Pudding for about 4-5 Hours or until you serve the dish.
• Serve the Strawberry Pudding chilled.
• Garnish it with Fresh Strawberry or few Slices of Strawberry.
• If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate.
  
  
  
  

  STRAWBERRY PUDDING

NOTES :

• The trick for smooth & silky-textured Strawberry Pudding is to simply stir, stir & stir! 
• If you leave it unattended while cooking, you will end up with a lumpy mess, so the most important point to remember is, don’t forget to stir!
• I have used Full Cream Milk and Fresh Cream in this recipe.
• Can substitute Fresh Cream with Coconut Cream & Thick Coconut Milk for a dairy-free Strawberry Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/2 Cup of Sugar in this recipe, adjust to suit your taste preference.
• Can substitute Sugar with Honey.
• Good quality Strawberries have a sweetness of its own. So adjust the sweetness accordingly.
• Can use Vanilla Extract/Strawberry Extract to flavour the dessert.
• I have not added any extra flavourings, additives or artificial food colours in this recipe.
• If you like tiny bits of Strawberry pieces in the Pudding can add about 1/4 Cup of Strawberry cut into small pieces.
• Can also Serve the Strawberry Pudding topped with Whipped Cream.

CUSTARD PUDDING

    Just a Custard Pudding!!! A recipe I would never attempt to make and using just the Custard Powder is out of question.  Few years back my kids happened to eat this Custard Pudding at our friend's place in Malaysia. A locally popular Malaysian Dessert prepared with custard & sweet corn kernels.  Since then they had been pestering me to make this Custard Pudding.  The simplest form of a pudding, the basic.
     I usually prepare this Custard Pudding for Fruit Salad, but I have never served it as such before.  Even if it is Custard Pudding I would love to prepare the one from Scratch like the one for Creme Caramel. But if you are craving for something sweet and simple then this Custard Pudding is sure to appease your Sweet Tooth.  If you are looking for an easy dessert, then nothing could be better than this Custard Pudding.  This Custard Pudding can also be served along with Fruit Salad, or simply cook it up with Caramel for a simple Caramel Custard Recipe.
     This is a basic recipe prepared with ready made Custard Powder, Milk & Sugar.  Few ingredients, less cooking time and few hours of setting time in refrigerator - there you go with one of the simplest but tastiest Dessert.  Serve this Custard Pudding topped with few Cherries or Strawberries for an old fashioned treat.

For more DESSERT RECIPES, Click here...


Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours


For more PUDDING RECIPES, Click here...

HOW TO COOK CUSTARD PUDDING

CUSTARD PUDDING

INGREDIENTS :

Milk - 21/2 Cups
Custard Powder - 4 Tbspn
Sugar - 6 Tbspn

For Garnishing:

Cherry/Strawberry - few

METHOD:

• Whisk the Custard Powder along with 1 Cup of Cold milk.
• Whisk to make a smooth paste and make sure there are no lumps.
• Boil rest of the Milk in a saucepan along with Sugar.
• Stir and boil until the Sugar is well dissolved.
• Remove the saucepan from the flame and gently add the Custard Paste into it.
• Keep stirring the milk constantly while adding the paste otherwise the custard mix would form into lumps,
• Put the saucepan again on the flame and cook for few minutes on a very low flame.
• Stir the ingredients continuously while cooking the Custard.
• Switch off the flame.
• Immediately pour the Custard Pudding into Pudding moulds/ bowls.
• Let it cool. Once the Pudding is cooled, transfer the pudding moulds to the refrigerator.
• Chill the Custard Pudding in the Refrigerator for about 2-3 hours or until set.
• Serve Custard Pudding Chilled.

Serving Suggestion:

• Just before serving the Custard Pudding, take it out from the refrigerator.
• Gently invert the mould onto a serving plate.
• Serve Custard Pudding Chilled, decorated with a Cherry/Strawberry on top.
• Or serve Custard Pudding on top of a combination of Fruits for a delicious Fruit Salad with Custard Sauce.

RECIPES WITH CUSTARD PUDDING:

CREME CARAMEL

FRUIT SALAD WITH CUSTARD SAUCE

NOTES:

• Adjust the amount of Sugar to suit your sweet preference.         
• This Custard Pudding is mildly sweetened.
• I have used ready made Vanilla Custard Powder in this recipe.
• Can make the same recipe from scratch.  Just follow the instruction as for Creme Caramel Recipe, skip making Caramel for the Pudding and there you go with a simple Custard Pudding.

COCONUT PUDDING - TEMBLEQUE

     An Old-fashioned Coconut Pudding made with fresh Coconut Milk, Gelatin and Fresh Coconut Slices.  This is a perfect dessert as it is rich, creamy and delicious. I love things made with Coconut, Coconut Milk, Tender Coconut or in Coconut Oil.  The Malayalee in me secretly pops out to reach my hands on anything prepared in the name of Coconut.  My kids always tease, saying that it reflects the true Keralite sense in me that I am genetically made up to like the ingredient.  Coconut has always been my favourite ingredient ever. Needless to say, that I use Coconut and Coconut products lavishly in my kitchen.
      This Coconut Pudding is truly a Tropical dish found throughout the world where Coconut is found in abundance.  This wonderful Coconut Pudding is called as Tembleque, which means "wiggly," is famous throughout Puerto Rico. Coconut Pudding/Tembleque recipe makes a rich, cool coconut-flavoured dessert that comes together within minutes! Simply cook the pudding, chill it in the refrigerator until firm, and unmold for an elegant, sweet ending to any meal. For this Coconut Pudding, I used freshly extracted thick coconut milk with some coconut cream instead of Fresh Cream and have flavoured it with Pandan/Screwpine essence for a tropical touch.
     This is a simple Dessert recipe which can be incorporated into your Party menu within no time.  Also, this Coconut Pudding wasn't overly Sweet. Garnish the Coconut Pudding with tender Coconut Slices or for a much-flavoured version serve it with Toasted Coconut. For an extravagant and rich dessert, serve this simple Coconut Pudding with Whipped Cream.  This Coconut Pudding is a wonderful Dessert, rich, creamy, smooth with a nice Coconut flavour.

Recipe Type - Pudding, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 10 -15 Minutes
Cooking Time - 10 -15 Minutes
Setting Time - 4 - 5 Hours

HOW TO MAKE COCONUT PUDDING - TEMBLEQUE

COCONUT PUDDING - TEMBLEQUE

INGREDIENTS :

Fresh Cream/Coconut Cream - 3/4 Cup
Water - 1/2 Cup
Gelatin- 1 Tspn
Sugar - 1/4 cup
Fresh Coconut Milk - 2 Cups(Thick)
Vanilla/Pandan Essence - 1/2 Teaspoon
Corn Flour - 2 Tspn
Fresh Coconut Slices - Few

For a Detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

METHOD :

• Boil 1/2 Cup of Water, add the Gelatin Powder and boil it on a low flame until well combined. Keep it aside.
• Mix Corn Flour along with few teaspoons of cold water without any lumps and keep it aside.
• Pour fresh Cream in a wide bowl and boil it on a low flame stirring continuously for few minutes.
• Add Sugar to the fresh cream and cook on a low flame until Sugar dissolves.
• Add the dissolved Gelatin mix and cook for another few minutes stirring continuously.
• Stir the ingredients well while you cook the mixture.
• This is to ensure that no lumps are formed in the Pudding.
• Pour in the Vanilla Extract/Pandan Essence to the above mixture and mix well.
• Pour in the Corn Flour mixture and cook on a low flame stirring continuously.
• Cook until the mixture thickens and slightly sticks to the ladle.
• Switch off the flame.
• Pour in the thick Coconut Milk to the above mixture and mix well until well combined. 
• Switch on the flame and cook the Coconut Pudding on a low flame stirring continuously for few minutes. 
• Add freshly grated/sliced Coconut to the pudding and switch off the flame.
• Allow the Coconut Pudding to cool down.
• Pour it into the Pudding mould or any other serving bowl of your choice.
• Refrigerate the Coconut Pudding for about 4-5 Hours or until you serve the dish.
• Serve the Coconut Pudding chilled.
• If you need to unmold, run a thin knife around the edge. Invert mould (or moulds) onto a serving plate. 

NOTES :

• I have used freshly extracted home-made thick Coconut Milk and fresh Cream in this recipe.
• Can substitute Fresh Cream with Coconut Cream for a dairy free Coconut Pudding Recipe.
• Can substitute Gelatin with China Grass.
• I have used 1/4 Cup of Sugar in the recipe, adjust to suit your taste preference.
• Pandan flavour in Coconut based desserts go hand in hand.
• Can use Vanilla Extract/Coconut Rum to flavour the dessert.
• Soft and tender Coconut Slices tastes great when garnished in this Coconut Pudding.
• Can also use the tender slices from Tender Coconut.
• Can also Serve the Coconut Pudding with Toasted Coconut Slices/freshly grated Coconut.

COCONUT PUDDING - TEMBLEQUE

TRIVIA - A QUICK NOTE:

How to make Toasted Coconut:

• Toasted, shredded coconut makes a deliciously sweet and crunchy topping for all types of desserts, like Coconut Pudding/Tembleque, Coconut Ice Cream, Cakes etc.,
• To toast shredded coconut, pre-heat an Electric Oven  400°F/200°C. 
• Spread the grated coconut evenly on the pan in a single layer.
• Toast, stirring occasionally until coconut turns golden brown and crisp for about 7-10 minutes. 

Note:

• The high-fat content in coconut can make the shredded pieces go from golden brown to black and charred, within minutes.
• Once the coconut turns into light golden brown in colour, remove the pan from the oven.
• Immediately transfer the toasted coconut from the hot pan to a flat plate.
• This will prevent the pan’s residual heat from over-cooking the coconut.
• Allow the toasted Coconut to cool down before storing it in airtight containers.
• Can use the toasted coconut as a garnish in Coconut Pudding, Coconut Ice Cream, Cookies, Cakes etc.,

Notes:

• It's always advisable to use warm water for caramelizing the sugar.
• Adding corn starch is truly optional.
• Can adjust the cooking time according to your oven settings. 
• Cool it before refrigerating.
• Decorate if desired.
• Use suitable bowls for each method.(double boiling, baking or in microwave) 
• If you turn the caramel custard out immediately, the caramel would stay at the bottom of the pan. 
• Turn them out just before serving or the caramel will lose its colour. 
• Do not use a non-stick pan to make the caramel, it will crystallize.
• For a richer crème caramel, can add two extra egg yolks.(optional)