Arrowroot Pudding
A classic pudding recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 quart Milk
- 3 1/2 tablespoonfuls Arrowroot powder
- 4 Eggs
- 1 cupful Sugar
- 1 teaspoonful Royal Extract Nutmeg
- 1 teaspoonful Cinnamon
- as needed Water
- as needed Butter
- 2 tablespoonfuls Sugar
More recipes using Arrowroot
Arrowroot Custard
A rich and firm Parsi-style custard pudding featuring the smooth texture of arrowroot and the richness of fresh eggs and milk. This traditional dessert is aromatic with fresh nutmeg, vanilla, and a hint of almond, creating a comforting sweet treat that can be baked or steamed. The arrowroot provides a unique, glossy consistency that sets this dish apart from flour or cornstarch-based custards.
Arrowroot Sauce
A simple, clear dessert sauce thickened with arrowroot. This versatile sauce can be flavored with lemon, vanilla, or rum, and optionally colored pink for presentation. It serves as a light accompaniment to puddings.
Arrowroot Jelly
A soothing and translucent dessert, this Arrowroot Jelly is a traditional recipe valued for its light texture and digestibility. Made by thickening sweetened water with arrowroot starch, it transforms into a delicate, trembling jelly flavored with aromatic rose, berry, or vanilla. Ideally served chilled, it offers a refreshing and gentle treat suitable for all ages, particularly as a light restorative dish.
Arrowroot Porridge (Kanji)
This soothing Arrowroot Porridge, known as Kanji, is a delicate and translucent comfort food valued for its digestive properties and smooth texture. The traditional preparation involves creating a lump-free arrowroot slurry that is tempered with boiling water or milk to create a light, warming gruel suitable for all ages. While simple in its base form, the adult version is elevated with aromatic grated nutmeg and a splash of sherry or brandy for a sophisticated finish.
Instructions
- 1In a saucepan, bring the milk to a boil. In a small bowl, dissolve the arrowroot in a little water.
- 2Add the dissolved arrowroot and the sugar to the boiling milk. Let it reboil.
- 3Remove from the heat. Beat in the eggs, which have been whipped a little, and the Royal Extract Nutmeg and Cinnamon.
- 4Pour the mixture into a well-buttered earthenware dish. Bake in a preheated oven at 425°F (220°C) for 30 minutes. A few minutes before taking from the oven, sift 2 tablespoonfuls of sugar over it, and set back to glaze.
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Arrowroot Custard
A rich and firm Parsi-style custard pudding featuring the smooth texture of arrowroot and the richness of fresh eggs and milk. This traditional dessert is aromatic with fresh nutmeg, vanilla, and a hint of almond, creating a comforting sweet treat that can be baked or steamed. The arrowroot provides a unique, glossy consistency that sets this dish apart from flour or cornstarch-based custards.
Lemon Arrowroot Custard Pudding
This traditional Parsi custard pudding combines the richness of egg yolks with the delicate thickening power of arrowroot for a silky, smooth texture. Infused with fresh lemon peel and sweetened just right, it offers a refreshing citrus aroma that cuts through the creamy base. A classic comfort dessert that requires gentle cooking to achieve its perfect, velvety consistency without curdling.
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This delicate, aromatic dessert cream is thickened with arrowroot rather than eggs, resulting in a light and glossy texture perfect for accompanying fruit tarts. Infused with the bright zest of fresh lemon and the warmth of cinnamon, the milk-based custard offers a sophisticated flavor profile that complements sweet preserves. The traditional preparation involves a careful tempering process to ensure a silky, lump-free consistency that melts in the mouth.