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Vanilla Pudding & Fruit Tarts (recipes n pics)
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 07, 2006 7:50 am    Post subject: Vanilla Pudding & Fruit Tarts (recipes n pics) Reply with quote

Hello everyone, this is my first post, and I hope you all be kind to accept me to this wonderful forum.

I am sure the pineapple juice is gone by now : lol: but for future reference I will post a recipe which I can never be without.
It is a very simple recipe, I grew up with it, as a child, and there can be made in lots of flavors. Just substitute the milk for any other juice.
Also the quantity of the liquid can be reduced in accordance of the purpose for which this pudding is used.

Vanilla Pudding
400 ml milk or any juice
3 leveled tablespoons of corn starch
5 tablespoons of sugar (more if citric fruits are used)
2 eggs
3 tablespoons of unsalted butter
Vanilla (if other flavors are used, exclude this)
Little of lemon or orange peel

Mix eggs with sugar, cornstarch with cold liquid. Mix together in a pot. Place over medium heat, mixing all the time and bring to a boil. From the first arriving boiling bubble, cook exactly 1 minute. Remove from heat, let stand 5 minutes. Mix in butter and flavors. Place in individual servings or mold as you desire. Serve with fresh fruits as a dietary supplement, or can by topped with whip cream and fruit preserves.

I have used this cream a lot for fruit pies. The combined flavor of the two is just to die for.

I moved the tart picture to the post bellow so I can put the pudding here.



Last edited by MamaC on Tue Feb 14, 2006 12:25 pm; edited 2 times in total
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Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Tue Feb 07, 2006 8:03 am    Post subject: Reply with quote

MamaC wrote:
Hello everyone, this is my first post, and I hope you all be kind to accept me to this wonderful forum.

I am sure the pineapple juice is gone by now : lol: but for future reference I will post a recipe which I can never be without.
It is a very simple recipe, I grew up with it, as a child, and there can be made in lots of flavors. Just substitute the milk for any other juice.
Also the quantity of the liquid can be reduced in accordance of the purpose for which this pudding is used.

Vanilla Pudding
400 ml milk or any juice
3 leveled tablespoons of corn starch
5 tablespoons of sugar (more if citric fruits are used)
2 eggs
3 tablespoons of unsalted butter
Vanilla (if other flavors are used, exclude this)
Little of lemon or orange peel

Mix eggs with sugar, cornstarch with cold liquid. Mix together in a pot. Place over medium heat, mixing all the time and bring to a boil. From the first arriving boiling bubble, cook exactly 1 minute. Remove from heat, let stand 5 minutes. Mix in butter and flavors. Place in individual servings or mold as you desire. Serve with fresh fruits as a dietary supplement, or can by topped with whip cream and fruit preserves.

I have used this cream a lot for fruit pies. The combined flavor of the two is just to die for.

As an example:
This fruit tart has 1 batch of this cream between the short bread and the fruits. A very light desert.




Hi MamaC,

Very pretty and colorful tart! Very Happy
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singapore gal
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Joined: 08 Mar 2005
Posts: 221
Location: Vancouver, Canada

PostPosted: Tue Feb 07, 2006 8:08 am    Post subject: Reply with quote

MamaC, very pretty tart, looks yummy too. Did you make the base (short bread) from scratch or is it store bought? My pineapple juice are all goine now but this look like a very nice party dessert.
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 07, 2006 8:14 am    Post subject: Reply with quote

:lol:
I belive I have an invizible gadget in the kitchen in the form of a large spoon ... every time I put my hand on a can or box, I suddenly have a lump on my head. :lol:

Yes, I made the entire pie from scatch, which comes in so many forms and sizes. I will find the proper forum to post all of them with all the explanations from A to Z.

Thank you Florence.


Last edited by MamaC on Tue Feb 07, 2006 8:16 am; edited 1 time in total
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coxiella
Commis Cook


Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Feb 07, 2006 8:16 am    Post subject: Reply with quote

MamaC, that's a very very gorgeous tart Smile
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Angie
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 07, 2006 8:19 am    Post subject: Reply with quote

Angie... thank you too.

I am going to find the proper forum to post it.
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Feb 07, 2006 8:47 am    Post subject: Reply with quote

MamaC

Thank you for this wonderful recipe..hmm, I am going to split your post and put it as a separate post to be place at International cuisine.
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MamaC
Commis Cook


Joined: 05 Feb 2006
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Location: USA

PostPosted: Tue Feb 07, 2006 8:51 am    Post subject: Reply with quote

Oh... thank you, sorry for posting there, but if it makes more sens at this location ... is fine with me.
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 07, 2006 9:02 am    Post subject: Reply with quote

This is much loved desert at parties and very healthy for young children unless they are allergic to some sort of fruits which can be avoided.

To make the cake:
5 eggs (separated)
5 leveled tablespoons of flour
4 tablespoons of sugar
Vanilla


Last edited by MamaC on Tue Feb 14, 2006 12:23 pm; edited 1 time in total
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Gina
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Joined: 20 Jul 2004
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PostPosted: Tue Feb 07, 2006 9:15 am    Post subject: Reply with quote

mamaC

good gracious! your cakes are so professional looking. Are u a professional baker? coffee
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Gina

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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 07, 2006 9:19 am    Post subject: Reply with quote

Thank you, Gina.
No I am not, I guess, I have the same gift you have :lol:, thats why I become a member of you forum, I feel good here.

The fact is, I started baking about 5 years ago... and all, started with a simple bread maker which I received for Christmas as a present. From there I got loose and went wild :lol:
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Gina
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PostPosted: Tue Feb 07, 2006 9:23 am    Post subject: Reply with quote

MamaC wrote:
From there I got loose and went wild :lol:


ahh..! we have the same traits. Have fun here..we (actually I think its more like me alone) do a lot of experiments with food and kitchen gadgets.

Sorry for making u wait so long to enter KC. Embarassed
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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coxiella
Commis Cook


Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Tue Feb 07, 2006 9:29 am    Post subject: Reply with quote

Gina wrote:
MamaC wrote:
From there I got loose and went wild :lol:


ahh..! we have the same traits. Have fun here..we (actually I think its more like me alone) do a lot of experiments with food and kitchen gadgets.



Me too, I think after joining KC last year, I've baked more than I have in the past few years added up together. Not forgetting spending more $$ on gadgets, now I'm eyeing the pasta machine, still got no 'heart' to buy as I think I bake cakes and stuff more than preparing main meals Embarassed
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Angie
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MamaC
Commis Cook


Joined: 05 Feb 2006
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PostPosted: Tue Feb 07, 2006 9:30 am    Post subject: Reply with quote

Thank you, for your fast response.
I really love absolutely everything you do. I was eager like a child when I saw what a wonderful forum you have here.
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Gina
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PostPosted: Tue Feb 07, 2006 9:36 am    Post subject: Reply with quote

mamaC

how did you come to know of Kitchen Capers?
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Gina

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MamaC
Commis Cook


Joined: 05 Feb 2006
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Location: USA

PostPosted: Tue Feb 07, 2006 9:37 am    Post subject: Reply with quote

coxiella wrote:

Me too, I think after joining KC last year, I've baked more than I have in the past few years added up together. Not forgetting spending more $$ on gadgets, now I'm eyeing the pasta machine, still got no 'heart' to buy as I think I bake cakes and stuff more than preparing main meals Embarassed


My biggest problem right now is the space... the thing is, I have double and triple exemplars of my huge collection of baking gadgets. I am afraid to open any cabinet
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MamaC
Commis Cook


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PostPosted: Tue Feb 07, 2006 9:38 am    Post subject: Reply with quote

Gina ... it was you on chef2chef that got me here :lol:
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Gina
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PostPosted: Tue Feb 07, 2006 9:45 am    Post subject: Reply with quote

oh..! let's see, the men are already here (SliverCliff_46, Piroshok, Chinese Cook) coffee

and so far, I have spoken to Piroshok and Chinese Cook(on the phone!) Lee aka Chinese Cook was supposed to come to my place last December for a potluck gathering. then he had to go overseas for work.
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Gina

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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 07, 2006 9:50 am    Post subject: Reply with quote

The following tarts are made with "puff pastry", butter dough. It has it's provenience in France. This I buy it ready made.

All you need is lay the dough... on a baking tray lined with baking paper.
Take a fork and make holes all over the pastry.


Then cut the margins out, about 3 cm (1 1/2 inch) wide.
Beat an egg and brush the whole surface but not the very end (when margin is touched by the egg the dough will not fluff very high). Place the cuts on site of the pastry, forming sort of a basket.





Carefully brush with egg too.



Bake at 200


Last edited by MamaC on Tue Feb 14, 2006 12:38 pm; edited 2 times in total
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 07, 2006 10:00 am    Post subject: Reply with quote

Gina wrote:
oh..! let's see, the men are already here (SliverCliff_46, Piroshok, Chinese Cook) coffee

and so far, I have spoken to Piroshok and Chinese Cook(on the phone!) Lee aka Chinese Cook was supposed to come to my place last December for a potluck gathering. then he had to go overseas for work.


I've notice their presence on Chef2Chef but I only had the honor to exchange couple of mesages with Piroshok, to whom I owe a recipe for polenta. Didn't forget, I was just very busy.
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coxiella
Commis Cook


Joined: 31 Oct 2005
Posts: 673
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PostPosted: Tue Feb 07, 2006 10:06 am    Post subject: Reply with quote

MamaC, you must be a great baker. All your pies look like tose they serve in cafes, if not even better coffee I notice you like to decorate with fruits? Very pretty and colorful.
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Tue Feb 07, 2006 11:19 am    Post subject: Reply with quote

MamaC wrote:
I have used this cream a lot for fruit pies. The combined flavor of the two is just to die for.


Sorry if this sounds a little stupid. Is this suppose to be a pudding or cream (sauce)? If I make this, can I unmold it like a jelly?
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Tue Feb 07, 2006 11:49 am    Post subject: Reply with quote

Alannia wrote:

Sorry if this sounds a little stupid. Is this suppose to be a pudding or cream (sauce)? If I make this, can I unmold it like a jelly?


It sounds just fine, I am glad you ask.

It is not a cream (sauce), it is pudding. It does not pour, only when is very hot. Once it gets cold is like jelly. However for molding I would lower the quantity of liquid.

For molding ... I would use only 350 ml of liquid and it would be jelly like, and before you fill up the molds, butter them. Also you could add food coloring for more fun.
For cream ... I would use 450 ml ...and it would be more of a sauce type.

After you make it once, you will see how you like it, solid or softer way.
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MamaC
Commis Cook


Joined: 05 Feb 2006
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Location: USA

PostPosted: Tue Feb 07, 2006 11:59 am    Post subject: Reply with quote

coxiella, thank you.

I love to cook and bake, but not just that. In my humble opinion, food must be as they say "My eyes are bigger than my stomach".
To look good and delicious. If I don
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Alannia
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Location: Petaling Jaya, Malaysia

PostPosted: Tue Feb 07, 2006 3:01 pm    Post subject: Reply with quote

Thanks, MamaC. Now I know what to do. :lol:
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