Slow Cooker_ The Best Cookbook Ever - Diane Phillips [152]
cover and cook on low for 2½ to 3 hours, until the pudding is set. Remove the cover, stir in the coconut, and cook covered for an additional 30 minutes. Allow the pudding to cool in the insert, then transfer it to a bowl. Cover with plastic wrap and refrigerate until cold.
scoop the pudding into bowls and garnish with whipped cream.
serves 8
Chai Tea Rice Pudding
Flavored with spicy chai tea, this rice pudding has a delicious flavor and a sepia tint to it.
2 cups whole milk
4 chai tea bags
2 cup heavy cream
4 large eggs, beaten
¼ cup granulated sugar
2/3 cup packed light brown sugar
1 teaspoon vanilla bean paste
1½ cups medium-grain rice, such as Arborio, rinsed several times with cold water and drained
Whipped cream or cinnamon sugar for garnishing
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Heat the milk in a small saucepan until small bubbles form at the edges of the pan. Add the tea bags to the milk and let stand for 10 minutes.
remove the tea bags and allow the milk to cool. Whisk together the chai milk, cream, eggs, both sugars, and vanilla bean paste in a mixing bowl, then stir in the rice. Transfer the mixture to the slow-cooker insert.
cover and cook on low for 2½ to 3 hours, until the pudding is set. Remove the cover and cook for an additional 30 minutes. Allow the pudding to cool in the insert, then transfer it to a bowl. Cover with plastic wrap and refrigerate until cold.
scoop the pudding into bowls and garnish with whipped cream.
serves 6–8
Old-Fashioned Tapioca Pudding
My local supermarket has a deli that sells tapioca pudding, and I have to say it’s not very appealing. This tapioca, cooked to creamy richness with vanilla paste and heavy cream, will cure the worst day! I love to serve tapioca with fresh fruit or a fruit purée to cut its richness. The pudding will keep in the refrigerator for up to three days.
3 cups whole milk
1 cup heavy cream
1¼ cups sugar
½ cup pearl tapioca (not instant)
Grated zest of 1 orange
2 large eggs, beaten
1 teaspoon vanilla paste or vanilla extract
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Whisk together the milk, cream, and sugar in a bowl. Pour into the slow-cooker insert, then sprinkle the tapioca evenly over the top.
cover and cook on low for 2 hours; the tapioca should be transparent. Stir the orange zest into the beaten eggs in a small bowl.
remove the cover from the slow cooker and stir the eggs and vanilla paste into the tapioca.
cover and cook for an additional 30 minutes, until the milk is absorbed. Remove the cover and let the pudding cool for 30 to 0 minutes.
serve warm or chilled.
serves 6–8
Peach Melba Bread Pudding
Pêche Melba was created by iconic French chef Auguste Escoffier at the Savoy Hotel in London for Australian opera singer Nellie Melba. His creation of poached peaches and raspberry sauce over vanilla ice cream has become world famous, and this is my way of incorporating all the flavors into one simple dessert. The peaches and raspberries flavor the orange custard, and the resulting dessert is delicious served with berry sauce or whipped cream.
Two 16-ounce bags frozen unsweetened raspberries, defrosted and drained
1 cup superfine sugar
2 teaspoons fresh lemon juice
8 cups torn stale egg bread, challah, or croissants
12 medium peaches, peeled, pitted, and coarsely chopped, or three 16-ounce packages frozen peaches, defrosted, drained, and coarsely chopped
3 cups heavy cream
8 large eggs
Grated zest of 1 orange
¼ cup Grand Marnier or other orange-flavored liqueur or 1 teaspoon orange extract
1½ cups granulated sugar
coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer