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Isn’t It Rich? These Desserts Are

February 26, 2014
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Chocolate Hazelnut Swirled Rice Pudding

Save your slow cooker for something sweet! Rich, decadent desserts can be made in the same set-it-and-forget-it way as some of your favorite dinners, enabling you to have a homemade dessert during even the busiest of weeks.

Chocolate Hazelnut Swirled Rice Pudding
(Dairy)
From Women’s Day
1 can (14 oz.) sweetened condensed milk
5 cups whole milk
1 and 1⁄2 cups Arborio rice
1 tsp. pure vanilla extract
2 Tbsps. hazelnut-chocolate spread
sliced strawberries, for serving

In a 5- to 6-quart slow cooker, whisk together the sweetened condensed milk and whole milk. Stir in the rice.

Cook, covered, until the rice is tender and the mixture has slightly thickened, 2 to 3 hours on high. Remove from heat and stir in the vanilla.

(The mixture may be a little runny but don’t worry; it will thicken as it cools. If it is too thick for your liking, just add a little more milk.)

Drizzle the hazelnut-chocolate spread over the rice pudding and gently fold in to create swirls.

Spoon into bowls and top with sliced strawberries, if desired.

Serves 8.

Fig and Cranberry Bread Pudding
(Dairy)
From Delish Family Slow Cooker
1 small loaf of French bread, sliced thickly
1⁄2 cup fig jam (conserve)
1⁄2 cup finely chopped dried cranberries
2 and 1⁄2 cups whole milk
2 and 1⁄3 cups light cream
1⁄2 cup superfine sugar
1 tsp. vanilla extract
6 eggs

Grease 4 and 1⁄2-quart slow cooker bowl.

Spread bread slices with jam. Layer bread, overlapping, in cooker bowl; sprinkle with cranberries.

Combine milk, cream, sugar and extract in medium sauce­pan; bring to a boil. Whisk eggs in medium bowl; gradually whisk in hot milk mixture. Pour custard over bread; stand 5 minutes.

Cook, covered, on low, about 4 hours (do not lift the lid during the cooking process).

Remove bowl from cooker. Let pudding stand 5 minutes before serving. Serve pudding dusted with a little confectioner’s sugar.

Serves 6.

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