PRUNE CUSTARD
This comforting Prune Custard recipe offers a delightful blend of sweet and creamy textures, perfect for a satisfying dessert. The custard is infused with the rich flavor of stewed prunes, creating a unique and appealing taste. This simple recipe is easy to make and provides a classic, comforting treat that's perfect for any occasion.
Ingredients
- 1 1/2 cups Whole milk
- 1 tablespoon Butter
- 1/4 teaspoon Nutmeg
- 1 cup Stewed prunes
- 2 tablespoons Heavy cream (optional) (Quantity estimated (not specified in original recipe))
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STEWED PRUNES
Stewed prunes offer a comforting and naturally sweet treat, perfect for a light dessert or a breakfast side. This simple recipe highlights the natural flavors of the prunes, enhanced with a touch of sugar and optional additions like lemon or wine. The result is a tender, flavorful, and satisfying dish, best served cold with a dollop of cream.
Instructions
- 1Cleanse prunes thoroughly. Soak in water for ten to twelve hours. Add a little granulated sugar when soaking. After soaking, the fruit will assume its full size. Simmer the prunes on the back of the stove. Do not boil. Keep the lid on. Shake gently; do not stir. When tender, they are ready. (See notes for serving suggestions).
- 2Heat 1 1/2 cups of whole milk to the boiling point. In a separate bowl, whisk together a tablespoon of butter and 1/4 teaspoon of nutmeg with a little cold milk until smooth. Gradually stir the cold milk mixture into the hot milk. Let this just come to a boil. Pour into a buttered pudding-dish, first adding one cup of stewed prunes with the stones taken out. Bake in a moderate oven at 350°F (175°C) for fifteen to twenty minutes, or until the custard is set.
- 3Serve warm or cold. A little cream improves it when it is served in the saucers.
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This comforting Prune Pudding recipe, a delightful dessert from a bygone era, features a creamy custard base layered with sweet, stewed prunes. The combination of the rich custard and the tender, fruity prunes creates a satisfying and nostalgic treat. Serve it chilled with a dollop of plain cream for an extra touch of indulgence.
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