酥皮布丁 ~ Um Ali

食谱取自 ： Obsessive Cooking Disorder
 

酥皮布丁

材料：
酥皮适量
混合坚果  2杯 (胡桃， 杏仁 ，开心果 ，核桃 ) ~ 切碎
鲜奶   4杯
细砂糖   1杯
淡味奶油  2杯 + 2汤匙糖粉
糖粉适量

 

做法 ：

1. 预热烤箱200度 。酥皮放在烤盘上，烤至金黄色。待冷后撕成碎片，备用。

2. 坚果碎放入烤箱里，以180度烤至香。

3. 将鲜奶和细砂糖倒入平底锅里，以中火煮至滚。

4．把淡味奶油和糖粉放进大碗里，以高速打至硬性。

5．在耐热烤碗里放入酥皮片，坚果碎，酥皮片。然后加入鲜奶和打发的淡味奶油。洒上少许的糖粉。以180度烤23分钟或至金黄色。

6．取出，洒上坚果碎。趁热享用。

 

Recipe source : Obsessive Cooking Disorder

Um Ali

Ingredients :

frozen puff pastry or store-bought croissants
2 cups mixed nuts ( pecans , almonds, pistachios, walnuts)
4 cups milk
1 cup sugar
2 cups heavy whipping cream + 2 tablespoons powdered sugar
powdered sugar for browning

 

Method :

1. Preheat oven at 200c , bake puff pastry until brown and puffy, 10-12 minutes. Crush baked pastry or croissants into pieces and place in a bowl. Set aside .

2. Place mixed nuts in an oven pan and toast in the oven at 180c until lightly golden .

3. Place 4 cups of milk and a cup of sugar in a medium heavy saucepan . Bring to high heat and  until boil .

4. Place heavy cream and powdered sugar in a mixing bowl. Beat cream on high speed for five minutes or until light and fluffy.

5. Fill ramekins half way with crushed pastry, top with a layer of mixed nuts, top with a smaller amount of crushed pastry, pour milk over pastry to cover completely, cover top with cream and dust with powdered sugar. Bake at 180c for 23 minutes or until milk is bubbling and face is a light golden colour.

6. Remove from oven and garnish with nuts and serve immediately.

 

I am submitting this post to Asian Food Fest ( West Asia ) - December month , hosted  by Shannon from Just As Delish