Lentil pudding with cream

Posted by bc bc on March 11, 2013 in Uncategorized |

This recipe is really easy to make and very quick and this is what makes it very good comfort food. The lentil and the cream make the pudding more elegant and it becomes a fine dessert for all kinds of occasions! You might be surprised by the inclusion of the lentils – but trust me, it really works.

– 675 milliliters of milk;
– 250 milliliters of table cream with 18% fat content;
-125 milliliters of lentil;
-60 milliliters of sugar;
– a pinch of ground cinnamon;
-a pinch of salt;
-60 milliliters of raisins;
-2 tablespoons of vanilla extract.
Take a heavy saucepan and use it to mix the cream, the milk, the lentil, the sugar, the salt and the cinnamon. Put it on medium heat and let the mixture simmer. Do not forget to stir it often.
Reduce the heat and cover the saucepan. Let it simmer and stir from time to time for about half an hour. Add the raisins and stir once again. Cover the saucepan and let it simmer for another five minutes or until the lentil becomes really tender. Add the vanilla extract and stir. Let it cool or serve it while it is still hot.
The pudding becomes thicker if you let it cool for a while. If you want it to be thinner, add some milk or some cream to it before you serve it.
Using ginger infused whipped cream made with cream chargers is a great accompaniment for this one.

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