Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Delightfully simple, deliciously sweet, luxuriously rich: the words that can be marshaled to describe this delightful basque recipe are many. The combination of walnuts, brandy, and sugar in this pudding recipe makes for a wonderful dessert. Adding in mint leaves as a garnish further improves it with the nice sharpness of mint, and whipped cream only completes the picture. It is extremely easy to make, only needing to be combined together, heated, drizzled with brandy and vanilla, and then put into serving cups.
I personally like quite thick puddings, and the amount of milk in this one is limited, at only 2 cups—actually half the amount of the original recipe that I had adopted this one from, Dungeness Crabs and Blackberry Cobbler by Janie Hibler. If one desires a thinner, larger, pudding, then it is very easy to add back in this quantity of milk.
- 2 cups milk, (4 for those preferring a creamier pudding)
- 1 cup plain breadcrumbs
- 1 cup ground walnuts
- 1 tablespoon brandy
- 1/2 teaspoon vanilla extract
- 1 cup sugar
- Mint leaves, (optional, for garnish)
- Chop walnuts then grind them in a blender until fine. Add together with the milk, bread crumbs, and sugar in a saucepan. Heat over low heat until it reaches a boil and thickens, stirring constantly.
- Add in the brandy and the vanilla. Pour into serving bowls and chill. Top with mint leaves if desired, and serve with whipped cream if possible.
© 2017 Ryan Thomas