- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
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What is rusk pudding, how is it prepared, according to what recipe and how is it served? In fact, this dessert dish is not quite the way many people understand it: instead of a jelly-like tender dessert, we will cook a kind of casserole of breadcrumbs and sweet omelette mass. It turns out very tasty, but everything is done as easy as shelling pears!
I told you how to make vanilla crackers at home in this recipe, but, of course, it's easier to buy ready-made in the store. You can take milk for rusk pudding of any fat content (I used 2.5%), chicken eggs - medium size, and raisins - pitted. Depending on the sweetness of the rusks themselves, determine the amount of sugar (according to this recipe, rusk pudding will be sweet).
I selected the proportions of the necessary ingredients in such a way as to bring them as close as possible to those indicated in the technological chart (No. 820). In total, 6-8 servings of rusk pudding are obtained (in my case, 4 medium-sized ramekin and 2 larger ones). Alternatively, you can bake this pudding in one large pan, and divide it in portions when finished.
Ingredients
Directions
- To make rusk pudding, we need the following ingredients: crackers, milk, chicken eggs, granulated sugar and vanilla sugar, seedless raisins, and butter for greasing the molds.
- First of all, you need to thoroughly wash and dry the chicken eggs. Divide them into whites (put them in the refrigerator for now) and yolks. We transfer the latter to a dish suitable for the volume, add 80 grams of sugar and a tablespoon of vanilla sugar.
- Thoroughly grind the egg yolks with sugar until the sweet crystals are completely dissolved. It is most convenient to use a mixer, but you can also use a hand whisk (longer)
- Pour 470 milliliters of milk (cold or room temperature) into the yellow sugar mass.
- Stir well with a whisk or beat for a short time with a mixer. Let's leave it on the table for now.
- We break crackers into another dish (large in volume). The pieces should not be too large, but you should not grind into crumbs either.
- Fill the crackers with a milk-yolk mass, mix and leave to swell for 15 minutes.
- Then add 90 grams of washed and dried pitted raisins. Stir again so that the raisins partially absorb the liquid and swell.
- In the meantime, let's take care of the egg whites that were in the refrigerator. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the proteins with a mixer at a low speed, and when large bubbles appear (which means we have already broken the protein structure), gradually increase the speed to medium. When the proteins turn into a fine-grained, turbid foam, make maximum turns and beat until a dense snow-white mass.
- Well-beaten egg whites should hold their shape perfectly and not move. This degree of whipping of the proteins is called "hard peaks". To be sure, you can turn the dishes over - with a sufficient degree of whipping, the proteins will not move.
- While we were working on proteins, crackers and raisins absorbed moisture even more.
- For 2-3 doses, mix the beaten egg whites into them. Thanks to this airy mass, the crusty pudding dough will also turn out to be tender and fluffy.
- This is how the preparation for the future dessert looks like.
- Lubricate portion molds or one large form with soft butter (1 tablespoon is enough for such a number of products). We lay out the resulting mass.
- To make it more convenient, I put all the filled forms in one large one.
- Cooking crackers pudding in a preheated oven at 190 degrees for about 20-23 minutes. It is very important to understand that baking times can be very different from those indicated in the recipe! It depends not only on the oven (I have a gas one, and you can have an electric one), but also on its nature, as well as the size of the baking dish.
- We serve rusk pudding, either warm or chilled. Jam, sour cream sauce, condensed milk or berries (like mine) are perfect as an additive. Cook for health, friends, and bon appetit!
Rusk pudding
- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
What is rusk pudding, how is it prepared, according to what recipe and how is it served? In fact, this dessert dish is not quite the way many people understand it: instead of a jelly-like tender dessert, we will cook a kind of casserole of breadcrumbs and sweet omelette mass. It turns out very tasty, but everything is done as easy as shelling pears!
I told you how to make vanilla crackers at home in this recipe, but, of course, it's easier to buy ready-made in the store. You can take milk for rusk pudding of any fat content (I used 2.5%), chicken eggs - medium size, and raisins - pitted. Depending on the sweetness of the rusks themselves, determine the amount of sugar (according to this recipe, rusk pudding will be sweet).
I selected the proportions of the necessary ingredients in such a way as to bring them as close as possible to those indicated in the technological chart (No. 820). In total, 6-8 servings of rusk pudding are obtained (in my case, 4 medium-sized ramekin and 2 larger ones). Alternatively, you can bake this pudding in one large pan, and divide it in portions when finished.
Ingredients
Directions
- To make rusk pudding, we need the following ingredients: crackers, milk, chicken eggs, granulated sugar and vanilla sugar, seedless raisins, and butter for greasing the molds.
- First of all, you need to thoroughly wash and dry the chicken eggs. Divide them into whites (put them in the refrigerator for now) and yolks. We transfer the latter to a dish suitable for the volume, add 80 grams of sugar and a tablespoon of vanilla sugar.
- Thoroughly grind the egg yolks with sugar until the sweet crystals are completely dissolved. It is most convenient to use a mixer, but you can also use a hand whisk (longer)
- Pour 470 milliliters of milk (cold or room temperature) into the yellow sugar mass.
- Stir well with a whisk or beat for a short time with a mixer. Let's leave it on the table for now.
- We break crackers into another dish (large in volume). The pieces should not be too large, but you should not grind into crumbs either.
- Fill the crackers with a milk-yolk mass, mix and leave to swell for 15 minutes.
- Then add 90 grams of washed and dried pitted raisins. Stir again so that the raisins partially absorb the liquid and swell.
- In the meantime, let's take care of the egg whites that were in the refrigerator. We will beat them in a separate bowl, which must be absolutely clean and dry. We begin to beat the proteins with a mixer at a low speed, and when large bubbles appear (which means we have already broken the protein structure), gradually increase the speed to medium. When the proteins turn into a fine-grained, turbid foam, make maximum turns and beat until a dense snow-white mass.
- Well-beaten egg whites should hold their shape perfectly and not move. This degree of whipping of the proteins is called "hard peaks". To be sure, you can turn the dishes over - with a sufficient degree of whipping, the proteins will not move.
- While we were working on proteins, crackers and raisins absorbed moisture even more.
- For 2-3 doses, mix the beaten egg whites into them. Thanks to this airy mass, the crusty pudding dough will also turn out to be tender and fluffy.
- This is how the preparation for the future dessert looks like.
- Lubricate portion molds or one large form with soft butter (1 tablespoon is enough for such a number of products). We lay out the resulting mass.
- To make it more convenient, I put all the filled forms in one large one.
- Cooking crackers pudding in a preheated oven at 190 degrees for about 20-23 minutes. It is very important to understand that baking times can be very different from those indicated in the recipe! It depends not only on the oven (I have a gas one, and you can have an electric one), but also on its nature, as well as the size of the baking dish.
- We serve rusk pudding, either warm or chilled. Jam, sour cream sauce, condensed milk or berries (like mine) are perfect as an additive. Cook for health, friends, and bon appetit!
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