Pudding | Ayesha Jamal

Tres Leches means “Three milks”. We make this flan from three milks, namely condensed milk, evaporated milk and regular milk. This flan is super perfect in every way from taste to texture. It’s better than the Spanish flan and the other kind of flans I’ve made in our kitchen. From now on it’s going to be my top go-to dessert recipe.

Ingredients

5 large eggs
1 teaspoon vanilla extract
The zest of 1/2 orange
A pinch of salt
1 can evaporated milk (12 oz / 354 ml)
1 can condensed milk (14 oz / 397 grams)
500 ml (a little more than 2 cups) of regular milk
Caramel Ingredients: 1 cup of granulated white sugar
Boiling water for baking the flan

Directions

Put all the ingredients for flan in a blender and blend

Remove the foam from the top of the blended flan ingredients

After this put sugar in a non stick pan to make caramel.

Initially the sugar will harden.Do not worry,eventually it will all melt

Caramel is now readyImmediately pour caramel into a bowl.

Otherwise it will continue to cook and will burn.

First Pour caramel into the baking pan(Put in hot caramel otherwise it will harden as soon as it begins to cool)
On top of this pour the flan
Put this baking pan in a larger baking pan
Put this in the preheated oven.
AFTER putting the baking pan in oven, pour the boiling water in the larger pan till it goes half way up the smaller pan.
Bake the flan for an hour or so. The flan will still be jiggly(Slide in a knife to see if it comes out clean)
Refrigerate for 2 hours,before un-molding.

recipe adapted from cookingwithalia.com

Sweet rice pudding is a wonderful dessert that is made from minimum ingredients and is therefore uncomplicated. I loved it as a kid and still adore it at 18. P.s Its so easy to make yet tastes so amazing especially when garnished with almonds and crushed cardamom.And since I like to celebrate my lazy days with minimum effort and lovely food, I am super infatuated with this dessert 😛

Ingredients:

2.5 litre milk
1/4 kg rice
15 cardamom crushed
300 g white granulated sugar
15- 20 almonds for garnishing (Crush half of them)

How to go about it

Soak rice in 2 cups water for 1.5 hrs
After having soaked them for 1.5 hrs, blend them in a blender(along with the water in which they were soaking)
Bring the milk to boil in a large saucepan
Put blended rice into the boiling milk. Stir for 5-7 minutes to incorporate rice into milk.(Stirring is important as the mixture can get stuck to the bottom of the pan)
Reduce heat levels. Leave this mixture to simmer for 1 1/4 hr. HOWEVER keep stirring on regular intervals all this while, to prevent sticking and burning.
When the rice and milk mixture has reached thick almost homogeneous consistency, add sugar and stir to incorporate it.
Put crushed cardamom and almonds into it. Stir.
Pour the mixture into pudding bowls.
let it cool in fridge for 1 hour or more.
Garnish it with whole almonds.
Serve.