Discover a new favorite with this Baked Custard Pudding that ingeniously omits sweetened condensed milk and instead incorporates a savory blend of cheese and coconut. This pudding combines traditional caramel with a unique, rich mixture of eggs, sugar, butter, grated semi-hard cheese, and coconut, creating an intriguing flavor profile that’s both comforting and unexpected.
Why You’ll Love This:
The pudding stands out due to its use of savory cheese and sweet coconut, offering a unique texture and taste that differs from the usual custard puddings. The caramel layer adds a classic sweet touch, balancing the flavors beautifully. This recipe is perfect for those who enjoy exploring different dessert recipes that aren’t overly sweet and provide a delightful culinary surprise.
Perfect Occasion:
This Custard Pudding is great for dinner parties or family gatherings where you want to serve something a little out of the ordinary. It’s a conversation starter and is sure to impress guests with its unusual but delicious flavor combination. It’s also an excellent choice for holiday meals where a hearty, oven-baked dessert is appreciated.
Decoration Tips:
Garnish with a sprinkle of extra grated coconut and a few shavings of semi-hard cheese on top before serving. This not only enhances the flavors but also adds a visually appealing touch. Serve each slice with a drizzle of caramel sauce or a dollop of crème fraîche to enrich the dessert experience.
Ingredients:
- For the Caramel:
- 1 cup of sugar
- 1/2 cup of water
- A tiny pinch of salt
- For the Pudding:
- 4 eggs
- 1 cup of sugar
- 2 tablespoons of butter, softened
- 150g of grated semi-hard cheese
- 50g of grated coconut
- 1 slightly heaped cup of all-purpose flour
- 500ml of milk
Instructions:
- Prepare the Caramel:
- In a saucepan, combine sugar, water, and a pinch of salt.
- Cook over medium heat until the sugar dissolves and turns into a golden caramel.
- Carefully pour the hot caramel into a 22 cm diameter baking dish, swirling to coat the bottom evenly.
- Make the Pudding Batter:
- In a large bowl, whisk the eggs and sugar until well blended.
- Add the softened butter, grated cheese, and coconut, mixing until combined.
- Stir in the flour and then gradually add the milk, mixing continuously to form a smooth batter.
- Bake the Pudding:
- Pour the batter over the caramel in the baking dish.
- Bake in a preheated oven at 180°C (356°F) for about 1 hour and 20 minutes, or until set and golden on top.
- Serving:
- Allow the pudding to cool slightly before slicing. Serve warm to avoid the pudding becoming too firm, as refrigeration is not recommended.
Enjoy this Baked Custard Pudding with Cheese and Coconut, a savory-sweet delight that offers a unique twist on the traditional dessert.
