Apricot Bulgur Pudding with Custard
Baking and Desserts • European
Description
Apricot Bulgur Pudding with Custard
Ingredients
- Dried Apricots 5 oz
- Granulated sugar ½ cup
- Orange juice concentrate 1 cup
- Water 1 cup
- Citrus Zest Mix 1 teaspoon
- Bulgur ½ cup
- Large eggs 2 pieces
- 1% Kefir 1⅕ cups
- Brown Sugar 2 tablespoons
- Chopped almonds 0 oz
- Whole egg 1 piece
- Grand Marnier Liqueur 1 teaspoon
Step-by-Step Guide
Step 1
In a metal bowl, mix ½ cup of milk, the egg yolk, and 1 tablespoon of granulated sugar. Place it over a water bath and cook until the sauce is well heated (until steam appears) and thickens, about 6–8 minutes, stirring constantly. Then quickly strain the sauce through a sieve and stir in the liqueur. Cool for about 1.5 hours.
Step 2
Meanwhile, combine finely chopped dried apricots, the remaining sugar, orange zest, juice, and water in a saucepan. Bring to a boil and cook, stirring, for about 10 minutes until the apricots are soft. Add the bulgur, increase the heat, bring to a boil again, then reduce the heat and cook for 20 minutes until the bulgur is ready. Remove from heat and let sit for 10 minutes, uncovered.
Step 3
Preheat the oven to 355°F.
Step 4
In a large bowl, whisk the 2 egg yolks with the remaining milk (⅔ cup). Then gradually stir in the bulgur.
Step 5
In another bowl, beat the egg whites until stiff peaks form and gently fold them into the bulgur mixture.
Step 6
Pour the batter into a square baking dish (20x20 cm). Sprinkle brown sugar on top.
Step 7
Place the dish in a larger one and fill it with hot water until it reaches about halfway up the pudding dish. Bake for about 30–40 minutes until set and golden.
Step 8
Cool the pudding, serve on plates, and drizzle with custard. Sprinkle with pistachios on top.
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