Apricot bulgur pudding with custard
8 servings
180 minutes
Apricot bulgur pudding with custard is an exquisite dessert that embodies a harmony of textures and flavors. The bulgur, infused with the aroma of dried apricots and orange, gains a pleasant softness, while the airy combination of egg whites and yolks provides a delicate consistency. This recipe resonates with traditional European desserts where juicy fruits are paired with a rich creamy base. The cream with a light hint of liqueur adds depth and sophistication to the flavor. The pudding is served chilled, garnished with pistachios that give it a crunchy textural note. It is perfect as a conclusion to a festive dinner or simply as an elegant treat for true gourmets.
1
In a metal bowl, mix 0.5 cup of milk, egg yolk, and 1 tablespoon of white sugar. Place it in a water bath and cook until the sauce is well heated (until steam appears) and thickens, about 6-8 minutes, stirring constantly. Then quickly strain the sauce through a sieve and mix in the liqueur. Cool for about 1.5 hours.
- Milk 1%: 1.1 glass
- Egg yolk: 1 piece
- Fine white sugar: 0.5 glass
- Grand Marnier liqueur: 1 teaspoon
2
Meanwhile, mix finely chopped dried apricots, remaining sugar, orange zest, juice, and water in a saucepan. Bring to a boil and cook, stirring, for about 10 minutes until the apricots are soft. Add bulgur, increase the heat, bring to a boil again, then reduce the heat and cook for 20 minutes until the bulgur is ready. Remove from heat and let sit for 10 minutes, uncovered.
- Dried apricots: 80 g
- Fine white sugar: 0.5 glass
- Grated orange zest: 1 teaspoon
- Orange juice: 1 glass
- Water: 1 glass
- Bulgur: 0.5 glass
3
Preheat the oven to 180 degrees.
4
In a large bowl, beat 2 yolks with the remaining milk (2/3 cup). Then gradually mix in the bulgur.
- Chicken egg (large): 2 pieces
- Milk 1%: 1.1 glass
- Bulgur: 0.5 glass
5
In another bowl, beat the egg whites into a strong foam and gently fold into the bulgur.
- Chicken egg (large): 2 pieces
6
Place the dough in a square mold (20x20 cm). Sprinkle brown sugar on top.
- Brown sugar: 2 tablespoons
7
Place the dish in a larger one and fill it with hot water until it reaches about halfway up the pudding dish. Bake for about 30-40 minutes until done and golden.
8
Chill the pudding, serve it on plates, and drizzle with cream. Sprinkle with pistachios on top.
- Crushed pistachios: 70 g