Most times good things come out of desperation. Well thats what I’ve experienced with my desserts. I get random, silly ideas to infuse my ingredients with and they mostly turn out to be pretty well.
Here’s one of them. I had this supply of milk in my pantry after the Dayfresh Bloggers Meetup. So over the same weekend I tried this delicious pud with the Dayfresh Milk. My special recommendation, out of all the ingredients used here is definitely Dayfresh Milk as its the star product of this recipe.
Sharing with all you foodies, it’s easy, and very yummy to have in winters.
The custard in this flavor bursting pudding is infused with herbs and then baked. Cinnamon and Cardamom are used here, but you could just as easily use bay leaves, ginger, lemon zest or even peach leaves.
1- 600 ml Dayfresh milk
2- 1 teaspoon of ground Cinnamon
3- 4 Cardamom pods, lightly crushed
4- 2 eggs
5- 2 egg yolks
6- 4 tbsp maple syrup
7- 2 teaspoon icing sugar (or brown sugar according to preference and taste).
1- Put the milk, cinnamon, cardamom and sugar in a saucepan and bring them to boil. Remove from the heat and leave to infuse flavors well for 15–20 minutes, then strain.
2- Preheat the oven to 180C/350F.
3- Whisk the eggs with the yolks and maple syrup in a large bowl. Pour on the strained milk, sift in gently.
4- Pour the mix into a 1.2-litre ovenproof dish, or six 7cm ramekins. Place the dish or ramekins in a baking tray filled with enough warm water to reach halfway up their sides. Bake until just set in the oven for 35‑40 minutes for the ramekins or 1 hour if using a larger dish.
This pudding is lovely served cold on its own, with a fruit compote or poached fruit, and lightly dusted with cinnamon for dressing. You guyz can also use crushed chocolate or nutella sauce for dressing.
Serving Size: Serves 6
Since Dayfresh milk I used is whole milk, it adds greatly to the rich flavor and taste. Also generally its the milk I usually do my desserts with nowadays as its rich, creamy and very delicious to have on its own.
Hope you guyz like the recipe, do try it out and let me know!