Calatrava Bread Pudding Recipe - Pan de Calatrava

Ingredients:

• 1/2 cup granulated sugar
• 8 anisette-flavored toasts or biscotti
• 2 cups (1/2 liter) milk
• 1 cinnamon stick
• 1 whole egg
• 4 egg yolks
• 2/3 cup (125 gr) granulated sugar

Preparation:

To prepare the caramelized sugar sauce, put a heavy bottom skillet or saucepan over medium heat for 30 seconds. Add 1/4 cup sugar. With the back of a wooden spoon, keep sugar moving constantly in pan until sugar is completely melted, and has a rich medium brown color (caramelized). Quickly pour caramelized sugar into a large baking dish or mold. Place the anisette toasts or biscotti on the bottom of the baking dish. Set aside.

Pour milk into a large saucepan with cinnamon stick. Heat on high just until milk boils. Remove pan from heat and cover. In a separate pan, heat 4 cups of water for the water bath.

Heat oven to 360F (180C).

Place 1 whole egg and the 4 yolks into a bowl with the sugar and beat with hand mixer. Remove the cinnamon stick and gradually pour the milk into the egg mixture, stirring constantly.

Slowly pour the milk-egg mixture into the baking dish or mold. Place the dish into a 9” x 13” baking dish and carefully pour the hot water from pan into the larger dish for the water bath. Be sure that the water reaches about 3/4 of the way up the side of the dish with milk-egg mixture. Carefully pour more warm water into dish if needed.

Bake uncovered in the water bath at 360 degrees for approximately 45 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish.

Carefully remove dish from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour.

When ready to serve, un-mold by running a knife around the edge of the baking dish. Place a plate or platter on the top of the baking dish. With one hand under the dish and the other on top of the plate, turn over. Tap the dish and the custard should drop onto the plate. If it does not, carefully “prod” the flan out of the dish with a small paring knife.

Garnish with ground hazelnuts or a sprig of mint if desired.

Almond pudding

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest

Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Ingredients
200 g blanched almonds
200 g sugar
600 ml milk
5 sheets of gelatine
Orange zest
Preparation
Soak the gelatine in cold water.
Blend almonds and a little milk to a fine paste.
Heat milk, sugar and almond paste in a saucepan, until all the sugar has dissolved.
Remove the saucepan from the heat. (Strain the mixture through a piece of cloth, and throw away the almond remains, if you don’t want the almond layer)
Add some finely grated orange zest.
Squeeze water from the gelatine and stir it in the almond-sugar-milk mixture.
Pour the mixture into portion sized ramekins (I use silicone cupcake pans) and leave it in the fridge to set for 3-6 hours.
Decorate with strips of orange peel before serving.
- See more at: http://italiannotes.com/white-almond-pudding-recipe/#sthash.0wdyFT71.dpuf

Mango Rice Pudding

ingredients

2 1/2 tablespoons butter

1 cinnamon stick

3 tablespoons sugar, divided

1 ripe mango, peeled, seeded and diced

1 teaspoon vegetable oil

1 cup jasmine rice

1 cup whole milk

1 1/2 cups evaporated milk

2 cups water

Zest of 1 lime

Pinch ground nutmeg

Directions

Heat a medium-sized pot over medium heat. Melt the butter. Add the cinnamon stick and 1 tablespoon sugar, and stir to dissolve. Add the diced mango, and saute until the mango caramelizes slightly. Remove the mango mixture, leaving the cinnamon stick in the pan, and set the mango aside in a bowl.In the same pan drizzle in the vegetable oil. Add the jasmine rice, and stir to coat the grains in the oil.
Pour in the whole milk, evaporated milk, water, lime zest, and remaining 2 tablespoon sugar, and stir to combine. Simmer the rice for 20 minutes. Once the pudding is cooked, season it with the nutmeg, stir and remove the heat. Add half of the mango mixture back to the pan, and mix.
To serve, ladle the pudding into a bowl and garnish with the reserved mango mixture.