More Than Just Dinner.

Cart:

0 item(s) - $0.00
You have no items in your shopping cart.

Peach and Pear Pudding with Vanilla Wafers




Difficulty:Easy
Prep Time:15 Minutes
Cook Time:45 Minutes
Serves:12

Nutritional Information

This is a recipe for a light and fluffy pudding with grilled fruit and from scratch vanilla wafer cookies.

Ingredients

  • 1 3/4 cups whole milk
  • 1/2 cup whole milk
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • vanilla or other flavoring, as desired
  • 1 cup sour cream
  • 1/2 pound peaches, peeled and pitted
  • 1/2 pound pears, peeled and cored
  • 1 orange, zested and juiced
  • 1/2 cup brown sugar
  • salt to taste
  • For the Wafers:
  • 1 stick unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 cup sugar
  • vanilla, to taste
  • 1 egg white
  • 1 1/2 teaspoons vanilla bean paste
  • 1 tablespoon milk
  • 1 1/3 cups all purpose flour
  • 3/4 teaspoon baking powder
  • whipped cream, for garnish, if desired

Directions

  • 1. In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.
  • 2. Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.
  • 3. Whisk hot milk mixture, then gradually whisk into egg yolk mixture, stirring constantly. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 5 minutes. Remove from heat, add the flavoring and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)
  • 4. For the Wafers: With an electric mixer, cream butter, salt, sugar and vanilla seeds until light.
  • 5. Beat in egg white until well incorporated, scraping sides and bottom of mixing bowl to insure that all white has been incorporated.
  • 6. Beat in extract and milk until well incorporated.
  • 7. Whisk together flour and baking powder and add to butter mixture. Mix just to incorporate, scraping down sides and bottom of mixing bowl to insure that all flour has been incorporated.
  • 8. Using a scoop, divide the cookies into nickel sized cookies on a parchment lined baking sheet.
  • 9. Preheat the EGG to 350º using indirect heat. Bake for about 15-20 minutes, until cookies are lightly browned, rotating trays as needed for even coloring. Cool completely before storing. Cookies will keep in an airtight container for at least a week.
  • 10. For the Fruit: Preheat the EGG to 400º using direct heat and a cast iron grate. Grill the fruit on all cut sides until char marks form, about 5 minutes. Remove from the grill and chop into bite size pieces.
  • 11. Combine the fruit with the remaining ingredients and refrigerate for about 15 minutes, or until ready to serve.
  • 12. Layer the dessert with the pudding, cookies and fruit. Garnish with whipped cream if desired.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review

Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828