I am back with yet another interesting theme this week. Sweets of similar kind is what I chose for this week and I am going to show you three recipes for puddings. This month, I am so unprepared and I have only this recipe ready. The other two I am yet to make. Pudding can be either sweet or savoury. And even in sweets, every country has a different kind of dish names as pudding. Steamed cakes are called as puddings in Britain whereas creamy milk based desserts are called as puddings in America. Our rice kheer or semolina kheer are also called as puddings when they are made thick. So pudding has some wide variety of dishes. Caramel custard or flan, jellies, agar agar based dishes, tapioca based desserts are also called as puddings. So it was really tough to finalise three dishes for the theme. I ended up doing the first one for myself. If you remember my previous steamed paneer pudding, it had egg and when I posted it on FB, I got so many queries for an egg less recipe. So here is my attempt at making an eggless pudding. The first one I tried turned out very dry as I had it over baked. So I made it again and it turned out perfect.
You can either steam this or bake this pudding. I chose to bake it this time as I love baked dishes. I used to love eggless baking and even though I struggled at the beginning, I got the hang of creating recipes for cakes and other dishes, but with low carb dishes I am clueless. I don’t have any idea how to substitute an egg as there are no other binders in a low carb recipe. For this recipe, I added almond meal and cream cheese along with some milk to give it egg like quality and I was really surprised to see the result. It was creamy and yum. This recipe has to be chilled before enjoying otherwise it would be too gooey. So bake it in a water bath, allow it to cool completely and refrigerate overnight. The next day you will have a wonderful dessert waiting for you. And as all eggless recipes, this one is also very easy to put together.
Makes two Servings
Paneer – 100 gm
Cream Cheese – 3 tbs
Almond Meal – 4 tbs
Stevia – 3/4 tsp / Suagr – 3 tbs
Vanilla Essence – 1 tsp
Milk – 3-4 tbs
Pistachios For Garnish
Preheat oven to 175°C.
In a mixer jar take all ingredients except the pistachios.
Grind to a smooth thick batter.
Take two ramekins and fill them with the mixture.
Top with sliced pistachios and place it inside a tray filled with water.
Bake for 20 – 25 minutes or until the top is golden. The centre will still be soft.
Remove from oven and allow it to cool completely.
Cover the ramekins with cling film and refrigerate overnight.
The next day, remove the wrap and serve it chilled.