I split the 1/2 gallon of milk into 1/4 cup milk and 1/4 cup half and half and added an extra egg yolk for and even creamier custardy pudding. Many recipes I’ve seen use a double boiler with precooked rice. The best way is too cool the rice in the milk. Don’t be shy about going a little longer than an hour but stir frequently! Scalded milk flavor is not good. I also like to add lemon peel to the simmer (remove before you cool the pudding).
I did not have enough cherries so I made the clafoutis with strawberries (sliced and floured), raspberries, and cherries (halved with the stones removed). This was a big breakfast hit and I’m sure I’ll be making it again and experimenting with more summer fruits
Great dough! The ratios for ingredients are near perfect as written and are easily halved, quartered, etc. I've made this a few times now, each time making some minor adjustments. Here is what I've settled on as to how I'll be making the dough from now on:
Crispy, chewy, delicious! I baked the crust at 350 for 10 minutes before I left it cool. Add seasonings to the dough (I used an Italian blend) before baking for some added flavor. Very good stuff!
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