Cool Little Gadget and Almond Custard Pudding
January 1, 2009 by Marye Audet
Filed under Desserts
A few weeks ago when I was in Home Depot I picked up a small butane torch with the idea that it would be great for meringues and creme brulee. Plus, you know…playing with fire is fun.
I have been intrigued since I found out that Honey Baked Ham does their glaze with a torch, and I used one at the restaurant to help finish dishes.
So, last night I wanted to make a creamy pudding but not go to the trouble/time of creme brulee. I made a microwave custard and then sprinkled the top with turbinado sugar and torched it.
Perfect!
The turbinado sugar has larger crystals and so when it melts and caramelizes it ends up better than regular sugar. It has a different taste as well.
I know, the lighting in the image is pitiful but my kitchen lighting is pitiful and it is now dark when I take most of my pictures..sigh. Trust me on this one..you want a propane or butane torch for your kitchen.
We had pasta with a hearty mushroom and tomato sauce, kalamata olive bread, salad with balsamic dressing and this almond pudding that is so rich it is unbelieveable that it is simple and microwaveable.
Oh..the other thing I wanted to mention. If you don;t do custards and puddings in the microwaves you are missing out..they come out so creamy and they are so quick to do with no scorching or curdling!
Creamy Almond Pudding with Caramelized Sugar
- 2 cups half and half
- 1 cup whole milk
- 1/4 cup flour
- 4 egg yolks
- 3/4 cup sugar
- 1 tsp good vanilla or a 1/4 inch piece of vanilla bean
- 1/2 tsp organic almond extract
- pinch of salt
- 1/4 cup unsalted butter
- 1/4 cup turbinado sugar crystals
- Mix the flour, sugar, and salt
- Whisk in the milk and half and half making sure that there are no lumps
- Beat in the egg yolks
- Microwave on high for about 5 minutes, stopping to whisk every minute or so.
- When it begins to thicken change the power level to 5 and continue to microwave, whisking every minute, until the mixture thickly coats a spoon.
- Remove from microwave and stir in butter. Allow to cool for 10 minutes.
- Stir in the extracts.
- Sprinkle with the turbinado sugar and flame with the torch until sugar bubbles and melts.
Makes 6-8 servings
Image:Marye Audet
You know I never thought of getting one at a hardware store. Most chefs go there for nifty tools rather thena ht epricey kitchen stores. I have to check it out. Happy New Year. I hoipe you had a Merry Christmas.
I did…
and I spend more time in hardware stores than pricey cooking stores. sigh.
Marye,
I enjoy your blogs very much. Recently my husband and I were given some really bad news. We both have digestive problems and our natural doctor said we need to make what is called soaked or sprouted bread and also to soak our beans for 12 to 24 hours instead of the overnight soaks. My question is have you ever made a soaked wheat bread? I have a recipe but I am still looking at it like it is in another language. I still have to look for sourdough noodles that I can make or sprouted noodles???? We cant have tofu or soy as I am allergic to that! Please anything you have or any references to books you might know would be great! We really do not want to give up our bread, pasta and treats!
{{{{Jonica}}}}} It will be o.k.! I do have some recipes…Let me find them and make them so I can give you the details…If I don;t post something by Monday would you please email me and give me a nudge? I have some stuff going on right now that keeps my memory a bit fuzzy.
I never thought of using one of these little torches for meringues… that would save time in the oven now wouldn’t it!!
Thanks for your help. Looking up sprouting so I can get an idea of how and what to do. I also got some kefir grains and our doctor said that would help with our digestive system. The good thing is I have a raw dairy and meat farmer near us who we order from. He hates the taste of goat milk so I use cow. Not too bad. But I may use goat milk for myself. Doctor also suggested Kombucha tea. I will get a starter for that the next pay. We did try the ezekial bread. Was wondering if I can make that for myself since I grind my own flours.
Thanks so much,
Jonica
It’s been 24 hours and I am still trying to wrap my mind around the idea of having Richard and a torch in the same room.
Your boys must not be like Richard. LOL
The custard sounds wonderful.
Happy New Year!
Pro- it is awesome. I love it.
Jonika- Yes, you can make ezekial bread
Ginger..LOL!
Cynthia- You too! Thanks for stopping by.
Nifty idea! I bought a small one in a sale but I guess it’s not fierce enough. Bet yours does the job!
I love my little torch!!!
May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life’s passing seasons bring
the best to you and yours!
BakingSoda- I find that like many things, the cheap industrial version works better than the pretty specialized version.
Valli, thank you!