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服务:5至6

If you can find 15 minutes and know how to use a whisk, this comforting dessert is within reach any day of the week. Rich and creamy, and smooth as silk, it’s perfect on its own, with a dollop of whipped cream and granola, or if you’re craving something extra special (see tip below on turning it into a pie). Some like their pudding warm, but it’s also fantastic well chilled.

亚搏手机版官方

  • 1杯牛奶
  • 1-1/2杯一半
  • 1/3杯纯枫糖浆
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 5个蛋黄
  • 1/4茶匙。盐
  • 1-1/2茶匙。纯香草提取物
  • 2汤匙。无盐黄油,切碎

营养信息

  • 卡路里(KCAL):336
  • 脂肪卡路里(KCAL):162
  • 脂肪(g):18
  • Saturated Fat (g): 10
  • 多不饱和脂肪(G):1
  • Monounsaturated Fat (g): 6
  • 胆固醇(MG):226
  • 钠(MG):196
  • 碳水化合物(G):36
  • 纤维(g):0
  • Sugar (g): 28
  • Protein (g): 7

Preparation

在中等不锈钢或不粘锅中,将牛奶,半半和枫糖浆混合(请勿使用铝,因为它可能会变色布丁)。几乎将其慢火煮,当您看到蒸汽敏时从热量上取出。

在一个大碗中,将玉米淀粉,糖和蛋黄结合在一起。搅拌直至混合物变稠并浅色,约2分钟。将热牛奶混合物慢慢搅拌到糖混合物中。在盐中搅拌。

将混合物倒入锅中,煮沸,不断搅拌5至7分钟。布丁开始沸腾时,减少热量,然后搅拌1-1/2分钟。是时候确定了。

Immediately remove from the heat, and whisk in the vanilla and the butter, one piece at a time, until melted. Spoon the pudding into 5 or 6 dessert cups or ramekins. Lightly press plastic wrap on the surfaces to prevent a skin from forming.

将布丁加热或冷却到室温,然后冷藏直至食用。

小费

如果需要的话,您可以将其变成9英寸的派。当布丁从热量中取出时,转移到碗中,然后轻轻按下表面上的一块保鲜膜,以防止皮肤形成。冷却至室温,然后在继续之前冷藏至少3至4个小时。一旦覆盖,就不要搅拌或搅拌布丁,否则它将开始分解并失去其搁浅。为了好好触摸,请在煮熟的馅饼外壳上淋上一点dulce de leche或焦糖酱。将馅料倒入外壳中,然后再加上淡淡的甜奶油,然后在上面撒一些烤的核桃或山核桃。在鲜奶油上轻轻淋上纯枫糖浆,然后食用。

评论

费率或审查

评论(7个评论)

  • Pinelady|08/13/2021

    非常简单,非常适合快速甜点。但是 - 在这里,我说的是每年春季使用大约30加仑的枫糖浆的人 - 您真的想要以前所谓的“ B级”糖浆,但现在可能被标记为“ Dark Amber”之类的东西在商店。可能很难找到,但值得这样的甜点,在这种甜点中,希望更健壮的枫木风味。淡糖浆不值得打扰。

  • Susanrc|03/18/2021

    *校正 - 驱动器代替癫痫发作

  • Susanrc|03/18/2021

    Halfscouse。这不正是一个通常会ce the authenticity of original developers with a dream and vision are removed and the drive derives from the seizure to make money more than anything else? ie did you expect anything more?

  • 半镜子|01/24/2021

    Thank you to "Butterscotch" who also left a review for this pudding. Cutting the cornstarch down to 2.5 TBS definitely is better.
    布丁是“还可以的”,我认为它的味道真的像香草布丁一样,还有一些枫树笔记。一个很好的香草布丁,但我真的希望枫木风味能够考虑到我使用了相当数量的非常高质量的纯枫糖浆。

    Are any of my other Fine Cooking reviewers noticing that ever since the magazine was sold late last year that the quality of recipes have suffered? I have been a print subscriber for many years and had very few recipe failures. It seems that now, the recipes are a little too pedestrian and I don't think the staff is testing them like they used to? I don't know, it just seems odd that the last couple of issues basically went into the recycling instead of saved like the previous issues. I am getting a little disappointed.

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