Wednesday, November 25, 2015

  Puding roti dengan sos kastard

Kali ini saya nak cuba resepi puding roti yang dibakar dalam remekin pula. Biasanya kalau saya buat puding roti dalam loyang segiempat bersaiz 9inci, masuk hari kedua pun belum tentu habis dimakan. 

Anak-anak saya lebih sukakan savoury berbanding dessert manis. Puding roti bukan pilihan kegematan mereka.  Takpe...kita cuba tukar strategi, nak tengok laku ke tidak puding roti ni. Hehe...

Resepi ini saya salin dari qlkitchen.com.   Banyak resepi yang sedap-sedap dalam website tu.  Resepinya pun nampak mudah dan ringkas aje.
Saya salin semula di sini. resepi asal dari qlkitchen.com
INGREDIENTS / BAHAN-BAHAN
  • Bread pudding (A)
  • 200 g sandwich bread, crust removed and each piece cut into 4 smaller pieces
  • 100 g butter, softened at room temperature
  • 350 g milk (full cream or fresh)
  • 4 QL Omega eggs
  • 100 g sugar (caster or fine granulated)
  • 50 g raisins
  • ½ teaspoon ground cinnamon
  • Custard sauce (B)
  • 250 ml milk (approximately 1 cup) (full cream or fresh)
  • 1 QL Omega egg yolk
  • 2 tablespoons sugar (caster or fine granulated)
  • ¼ teaspoon corn starch
  • 1 teaspoon vanilla essence/extract
INSTRUCTIONS / CARA-CARA
  1. Using a butter knife, spread softened butter on both sides of each bread piece.

  2. Fold and arrange bread pieces spread with butter in a rectangular/square baking tin or 6 ramekins.
  3. Arrange raisins in between the bread slices. Leave some to scatter on top.

  4. Warm milk in a saucepan over medium low heat until you see bubbles on the side of the saucepan (not too hot or it will scramble the eggs later), turn off heat and set aside.
  5. In a mixing bowl, whisk eggs with sugar with a wire whisk until well combined.

  6. Pour in warm milk slowly into the egg mixture while whisking, stir well.

  7. Sieve the mixture into a measuring jug to remove eggy bits.

  8. Pour egg mixture into ramekins/baking tray until almost full. Scatter remaining raisins, sprinkle ground cinnamon and cut about ½ teaspoon butter on the top of the bread puddings.
  9. Arrange the ramekins or baking tin in a roasting pan or a heat-proof tray. Pour hot water into the roasting pan/heat-proof tray until almost half the height of the ramekins/baking tin.

  10. Bake in a preheated 170 C oven in the middle rack for about 45 minutes until the top is golden brown.
  11. Remove from oven, serve immediately with warm custard sauce.
  12. When the bread pudding is almost done, make the custard sauce. (Refer to ingredients in (B))
  13. Heat the milk in a small saucepan on medium low heat for about 3 minutes. Turn off heat when small bubbles appear on the side of the saucepan.
  14. In another small saucepan, whisk the egg yolk with sugar and cornstarch over medium-low heat.
  15. Pour in warm milk while whisking constantly with a wire whisk, until the mixture thickens and resembles the consistency of thick cream. Do not boil the mixture or simmer or the eggs may scramble.
  16. Turn off heat, stir in vanilla essence/extract. Pour the custard sauce into a milk decanter or jug.
oh ya..saya tambah hirisan epal hijau. hehe..saja nak tambah kerangupan puding roti.

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