This delicate dessert is prepared very quickly and simply. And this is one of the few times when I used the microwave not only for heating, but for preparing a full meal.
Making no-bake curd pudding couldn't be easier. Grind the eggs with sugar, add vanillin, lemon juice, salt, cottage cheese and semolina. Stir thoroughly, pour into molds and place in the microwave at maximum power for 3 minutes. Let the pudding rest for a couple of minutes without opening the door, and then turn on the microwave for another 2 minutes. The finished pudding can be served immediately or refrigerated. Pour berry syrup over the finished dish and the pudding will become even tastier. Bon appetit!
Number of servings: 4
A simple no-bake homemade curd pudding recipe step by step with photos. Easy to prepare at home in 1 hour. Contains only 293 kilocalories.
- Preparation time: 20 minutes
- Cooking time: 1 hour
- Calorie Amount: 293 kilocalories
- Number of servings: 4 servings
- Occasion: Afternoon snack
- Complexity: Simple recipe
- National cuisine: home kitchen
- Type of dish: Desserts, Pudding
Ingredients for four servings
- Cottage cheese - 100 grams
- Egg - 1 piece
- Sugar - 1 tbsp. spoon
- Semolina - 1 tbsp. spoon
- Vanillin - 1 Pinch
- Salt - 1 pinch
- Lemon juice - 3 Drops
- Berry syrup - To taste (for serving)
Step-by-step preparation
- Grind the egg with sugar.
- Add vanilla, salt and lemon juice, stir.
- Then add cottage cheese and semolina. Mix thoroughly until smooth.
- Place the pudding in the molds and place in the microwave at maximum power for 3 minutes. Let the pudding rest for a couple of minutes without opening the door, and then turn on the microwave for another 2 minutes. The finished pudding can be served immediately or refrigerated. Pour berry syrup over the finished dish and the pudding will become even tastier.
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Pudding is a traditional English dessert based on eggs, cereals, milk, cottage cheese, flour and fruit. There are many variations of this dish, differing in combinations of ingredients and cooking methods. Only its delicious taste remains unchanged.
website shares the most interesting pudding recipes, which are also easy to make.
Blackcurrant and cherry pudding
Ingredients:
- ½ cup cherries
- ½ cup black currants
- 2 tbsp. l. corn starch
- 2 tbsp. l. sugar (preferably cane)
Preparation:
- Rinse currants and cherries with water. Remove pits from cherries.
- Mix cherries with sugar. Add black currants. Place the mixture on the stove and bring to a boil.
- Dilute corn starch in water and pour into the mixture. Stir and cook for about 1 minute until thickened.
- Pour into molds, cool and refrigerate until set. To serve, decorate the pudding with any dark berries.
Semolina with raisins
Ingredients:
- 80 g semolina
- 500 ml milk
- 120 g sugar
- 1 egg
- 120 g raisins
Preparation:
- Soak raisins in a bowl of warm water. Boil milk, adding 65 grams of sugar, add semolina and cook for 5 minutes over low heat, stirring constantly. Remove from heat.
- Add raisins, but leave some for decoration. Beat the egg in a separate bowl, adding a little of the mixture from the pan. Pour this mixture into the pan and mix thoroughly.
- Prepare the caramel by melting the remaining sugar in a saucepan over low heat. Pour it into a baking dish. Pour semolina porridge with egg on top and bake in an oven preheated to 140°C for 25 minutes.
- Let the pudding cool slightly before turning it out onto a plate. Garnish with raisins or pieces of fruit.
Crimson
Ingredients:
- 300 g rice
- 2 glasses of milk
- 50 ml cream
- 25 g gelatin
- 100 g ice cream
- 2 cups raspberries (you can use frozen)
- 1 cup of sugar
Preparation:
- Soak the gelatin. Rinse the rice and boil until tender in three glasses of water. Cool and mix with milk, cream and melted ice cream.
- Place the mixture on low heat and heat for 15 minutes.
- Strain the soaked gelatin, mix with half the sugar and pour into the rice-milk mixture. Stir, pour into molds and put in the refrigerator.
- Grind the raspberries with the remaining sugar. If desired, you can add a little cognac to the sauce. When serving, pour raspberry sauce over the frozen pudding and garnish with fresh berries.
Chocolate
Ingredients:
- 400 ml milk
- 2 tbsp. l. Sahara
- 2 tbsp. l. cocoa
- 2 tbsp. l. ground hazelnuts (optional)
- 2 tbsp. l. starch (preferably corn starch)
Preparation:
- Heat the milk over low heat until it is very warm, but not yet hot.
- Remove milk from heat, add all ingredients. Beat thoroughly for about 5 minutes until the mixture is homogeneous and free of lumps.
- Return the mixture to the heat. Bring to a boil, continuing to stir. Boil for 1 minute, then pour into molds.
- Let cool and refrigerate for 2-3 hours.
Citric
Ingredients:
- ¼ cup flour
- 2 lemons
- 1 glass of milk
- 2 eggs
- ¾ cup sugar
- ½ tsp. salt
Preparation:
- Separate the eggs into yolks and whites. Grate the zest from the lemon and squeeze out the juice. Cut the lemon without zest into rings.
- Mix flour, sugar, lemon zest (2 tbsp), salt, egg yolks, lemon juice (¼ cup), milk.
- Beat the whites so that they do not settle. Add to the dough and mix gently.
- Divide the mixture into 4 portions and pour into portion forms. Place on a baking sheet. Pour about 1 cm of hot water into the bottom of the baking sheet. Place the pudding in an oven preheated to 180 °C for 35-40 minutes.
- Finished puddings can be decorated with lemon zest and lemon rings.
Curd
Ingredients:
- 400 g granular cottage cheese
- 400 ml heavy cream
- 4 eggs
- 1 lemon
- 6 tbsp. l. Sahara
- 4 tbsp. l. flour
- 1 tbsp. l. vanilla sugar
- creamy margarine for mold
Preparation:
- Beat the eggs. Add regular and vanilla sugar to them. Beat again until thick foam.
- Add cottage cheese, cream, flour and zest of one lemon. Mix.
- Grease the molds with margarine. While stirring, pour the mixture.
- Bake the pudding in the oven at 175°C for 40-50 minutes.
- Serve with fresh berries, dried fruits or jam.
Cherry
Ingredients:
- 2-3 cups pitted cherries (can be from compote or frozen)
- 1 cup of sugar
- 1 cup flour
- ½ glass of milk
- 10 g baking powder
- 40 g butter
- 1/4 tsp. nutmeg
- 1 pinch of salt
Preparation:
- Sprinkle the cherries with sugar (2 tbsp.) Add half the flour. Mix carefully with a spoon. Transfer the mixture to a baking dish.
- Sift the remaining flour. Mix it with sugar, baking powder and salt.
- Separately combine milk and melted butter. Stirring constantly, add dry ingredients and beat until smooth.
- Place the dough on top of the berries. Mix the remaining sugar with the nutmeg and sprinkle over the surface of the pudding.
- Bake in the oven at 180°C for about 50 minutes (to form a golden, dense crust).
Lactic
Ingredients:
- ½ l milk
- 1-2 eggs
- 2 tbsp. l. Sahara
- 2 tsp. vanillin or vanilla beans
- 2 tbsp. l. starch
- syrup (to taste)
Preparation:
- Pour 400 g of milk into a saucepan, put on low heat and stir in sugar and vanilla. Boil.
- Dissolve the starch in the remaining cold milk, add the yolk (yolks if the eggs are small) and gradually pour, stirring all the time, the yolk-starch mixture into the pan with milk and sugar.
- Boil. Cook, stirring, 1-2 minutes. Remove from stove. Add syrup for flavor if desired.
- Pour the hot mixture into the molds, after rinsing them with cold water. Cover with foil or film. Place in the refrigerator. Can also be used hot as a cream for sweet dishes.
Rice with strawberry sauce
Ingredients:
- 150 g rice
- 500 ml coconut milk
- 3 tbsp. l. coconut flakes
- 250 g strawberries
- 30 g sugar
Preparation:
- Boil the rice in boiling water until half cooked (about 10 minutes), drain the water.
- Place the rice back into the pan, pour in coconut milk, and add coconut flakes. Cook over low heat, stirring regularly, for 10-15 minutes. The milk should not completely evaporate during this time.
- While the rice is cooking, prepare the strawberry sauce. To do this, grind the strawberries in a blender, add sugar and mix thoroughly.
- Divide the rice pudding into glasses, top with strawberry sauce and refrigerate for at least an hour. When serving, garnish with strawberries.
Pistachio
Ingredients:
- 35 g pistachios
- 50 g brown sugar
- 235 ml milk
- 1 egg
- 1 tbsp. l. corn starch
- 1 tbsp. l. butter
- 1 tbsp. l. water
- 1 pinch of salt
Preparation:
- Grind 25 grams of pistachios in a blender, add 2 tablespoons of sugar and water and continue blending to a paste.
- Place the mixture in a saucepan and add milk. Heat the mixture, stirring constantly.
- In a small bowl, mix 2 tablespoons sugar, egg yolk, starch and salt. Add a little hot milk to make mixing easier. Pour the mixture into a saucepan with milk and pistachio paste.
- Continue cooking, stirring constantly, until the mixture thickens. Remove from heat and add butter. Whisk until butter melts.
- Pour the pudding into the molds and leave to cool for at least 4 hours. Before serving, garnish with remaining pistachios.
Chocolate avocado pudding
Ingredients:
- 4 avocados
- ¼ cup coconut milk
- 4 tbsp. l. cocoa powder
- 60 g dark chocolate (80%)
- 3 tbsp. l. honey
- 1 pinch vanillin
- 1 pinch of salt
- coconut flakes (to taste)
- chocolate chips (to taste)
Preparation:
- Beat the avocado pulp in a blender.
- Melt chocolate and cocoa powder in coconut milk, add vanillin, honey, salt.
- Mix the ingredients until smooth. To make the dessert thicker, put it in the refrigerator for several hours.
- Before serving, decorate the pudding with coconut or chocolate chips.
Banana protein
Ingredients:
- 1 liter of milk
- 4 eggs
- 350 g sugar
- 4 tbsp. l. (with a slide) flour
- 2 bananas
- 50 g milk chocolate for sprinkling
- vanilla or nutmeg to taste
Preparation:
- Mix flour, sugar (150 g) and nutmeg (vanillin is possible).
- Bring the milk to a boil, but do not boil. Turn off and let cool slightly.
- Separate the whites from the yolks. Beat the yolks with a whisk or fork. Mix with ¼ part of warm (but not hot) milk.
- Add the previously prepared dry mixture and stir so that the mass does not clump. Combine it with the remaining milk. Bring to a boil and simmer for a few minutes until thickened over low heat.
- Beat the whites with sugar until thick. Cut bananas into slices.
- Divide some of the pudding into glasses. Place banana slices on top, protein cream on bananas, then bananas again. Finish with the rest of the pudding. Decorate with chocolate chips. Place in the refrigerator for several hours.
Step-by-step recipe for curd pudding without baking with photo.
- National cuisine: home kitchen
- Type of dish: Desserts, Pudding
- Recipe difficulty: Simple recipe
- Preparation time: 15 minutes
- Cooking time: 1 hour
- Number of servings: 4 servings
- Calorie Amount: 169 kilocalories
- Occasion: Afternoon snack
This delicate dessert is prepared very quickly and simply. And this is one of the few times when I used the microwave not only for heating, but for preparing a full meal.
Making no-bake curd pudding couldn't be easier. Grind the eggs with sugar, add vanillin, lemon juice, salt, cottage cheese and semolina. Stir thoroughly, pour into molds and place in the microwave at maximum power for 3 minutes. Let the pudding rest for a couple of minutes without opening the door, and then turn on the microwave for another 2 minutes. The finished pudding can be served immediately or refrigerated. Pour berry syrup over the finished dish and the pudding will become even tastier. Bon appetit!
Number of servings: 4
Ingredients for 4 servings
- Cottage cheese - 100 grams
- Egg - 1 piece
- Sugar - 1 tbsp. spoon
- Semolina - 1 tbsp. spoon
- Vanillin - 1 Pinch
- Salt - 1 pinch
- Lemon juice - 3 Drops
- Berry syrup - To taste (for serving)
Step by step
- Grind the egg with sugar.
- Add vanilla, salt and lemon juice, stir.
- Then add cottage cheese and semolina. Mix thoroughly until smooth.
- Place the pudding in the molds and place in the microwave at maximum power for 3 minutes. Let the pudding rest for a couple of minutes without opening the door, and then turn on the microwave for another 2 minutes. The finished pudding can be served immediately or refrigerated. Pour berry syrup over the finished dish and the pudding will become even tastier.
This delicate dessert is prepared very quickly and simply. And this is one of the few times when I used the microwave not only for heating, but for preparing a full meal.
Description of preparation:
Making no-bake curd pudding couldn't be easier. Grind the eggs with sugar, add vanillin, lemon juice, salt, cottage cheese and semolina. Stir thoroughly, pour into molds and place in the microwave at maximum power for 3 minutes. Let the pudding rest for a couple of minutes without opening the door, and then turn on the microwave for another 2 minutes. The finished pudding can be served immediately or refrigerated. Pour berry syrup over the finished dish and the pudding will become even tastier. Bon appetit!
Ingredients:
- Cottage cheese – 100 grams
- Egg – 1 piece
- Sugar - 1 tbsp. spoon
- Semolina - 1 tbsp. spoon
- Vanillin - 1 pinch
- Salt - 1 pinch
- Lemon juice – 3 Drops
- Berry syrup - To taste (for serving)
Number of servings: 4
How to make “Curd pudding without baking”
Grind the egg with sugar.
Add vanilla, salt and lemon juice, stir.
Then add cottage cheese and semolina. Mix thoroughly until smooth.
Place the pudding in the molds and place in the microwave at maximum power for 3 minutes. Let the pudding rest for a couple of minutes without opening the door, and then turn on the microwave for another 2 minutes. The finished pudding can be served immediately or refrigerated. Pour berry syrup over the finished dish and the pudding will become even tastier.
If you love cottage cheese, then everything is clear to you. If you are indifferent to it, find out: cottage cheese and curd pudding are not the same thing. It’s impossible not to love cottage cheese pudding. Basically. Although it usually contains only cottage cheese and nothing but cottage cheese (almost), it is a magical food. There are such amazing dishes in which products are transformed during the cooking process.
Here are 5 recipes for curd puddings, so you can choose between delicious, simply delicious, very tasty, incredibly tasty and terribly tasty. Decide for yourself which one is which, but all the recipes for curd puddings are favorites.
Curd pudding - recipe No. 1, basic
The recipe is classic, basic. This is exactly how it is prepared in England, the birthplace of puddings: with eggs and flour. Knowing the basic recipe, you can complicate the composition and preparation technology. But this curd pudding is good on its own, so additional manipulations are not necessary.
Ingredients for the basic recipe
- cottage cheese - 750 grams
- eggs - 3
- salt - a pinch
- flour - 300 grams
- sugar - 120 grams
- vanilla essence or vanilla sugar - a couple of drops or a couple of teaspoons
- baking powder - a quarter teaspoon
How to make curd pudding
Place cottage cheese, sugar and vanilla sugar (or add essence) into a bowl. Separate the eggs into yolks and whites. Add the yolks to the cottage cheese, and place the whites in a separate bowl.
Using a mixer, thoroughly mix the cottage cheese with the remaining ingredients.
Add baking powder and flour and mix well again. The dough will turn out quite stiff, especially if the cottage cheese was dry.
Beat the egg whites, adding salt, until soft peaks form.
Add a third of the whipped egg whites to the cottage cheese. Mix very carefully and carefully with a spatula or spoon, moving them from bottom to top - do not lose the air that enriched the protein and which will give softness and airiness to the future pudding. Next, add the remaining protein and mix gently again.
The curd mass will turn from hard to soft.
Preheat the oven to t 180. Grease a baking dish with butter. Pour the dough into the pan, spreading it evenly.
Bake for 40-55 minutes, check readiness as usual - with a wooden stick. Remove the finished pudding from the oven, let it stand for 10-15 minutes, and then turn it over or remove it from the mold onto a plate.
Delicate curd pudding can be served warm or cold. It just begs for milk and fruit sauce. In addition, it can be served with condensed milk, any jam, or sour cream.
ON A NOTE
Cottage cheese for pudding can be of any fat content. If you use low-fat, you don’t have to add baking powder. You can also combine two types of cottage cheese: pasty and grains, in this case the texture of the pudding will be more tender than if you take only grains.
Don't put a lot of flour, don't overwhelm the curd flavor.
Curd pudding - recipe No. 2, with cherries
By adding fruits or berries to the cottage cheese, we get a completely new taste and texture of the pudding itself. You can make curd pudding with any fruit (berries), but it is advisable that they be sweet. Drier ones, such as cherry, are better so that excess liquid does not interfere with baking and rising during baking.
Cherries are also good because they practically do not change shape after baking, remaining just as elastic and attractive. It is ideal for those who do not like cloying sweetness.
Ingredients for fruit curd pudding recipe
- cottage cheese - 750 grams
- cherries - 400 grams, pitted
- eggs - 4
- semolina - 80 grams
- sugar - 150 grams
- pinch of salt, vanilla optional
How to make curd pudding with cherries
Divide the eggs into yolks (in a deep bowl) and whites (in a not very deep bowl). Beat the yolks with sugar - the sugar should almost completely dissolve, and the yolks should increase in volume and lighten.
Add all the cottage cheese to the beaten yolks and mix thoroughly (you can use a mixer at low speed).
Add semolina, vanilla and a small pinch of salt. Mix well again.
Beat the whites until stable but soft foam.
Add the egg whites to the cottage cheese and stir. Do this carefully, lifting the curd mass from below. Do not use a mixer, only use a spatula or spoon.
Wash the cherries, dry them and remove the seeds. Grease a baking dish with butter. Preheat the oven to t 180.
Place half of the curd dough into the mold. Place cherries on top.
Then pour the second half of the dough and again layer the cherries.
Place in the oven for 50-1 hour. Check doneness with a wooden stick.
Let the pudding cool slightly, remove from the mold and serve. Various fruit and berry sauces, sour cream, jam, fruit, vanilla or plain yogurt are suitable for pudding.
ON A NOTE
If you want to make pudding with cherries or canned fruits, be sure to remove excess moisture (put in a sieve). Sour ones must first be sweetened by sprinkling with sugar and leaving for 20-30 minutes.
Semolina can be replaced with flour or cornstarch.
Curd pudding - recipe No. 3, with sour cream
Undoubtedly, any curd pudding is delicious with sour cream. What if you don’t serve it with it, but make it? Two in one, so to speak. Here's a pudding, for example.
Recipe ingredients
- cottage cheese - 750 grams
- sugar - 150 grams + 6 tbsp. spoons
- flour - 250 grams
- eggs - 4
- sour cream - 500 grams
- vanilla - 1\2 teaspoons
- soda - on the tip of a knife
How to make curd pudding with sour cream
Beat cottage cheese and 150 grams of sugar together, add eggs one at a time, continuing to beat with a mixer.
Add flour and baking soda.
Grease the pan with oil, pour in the dough and bake in an oven preheated to 180 for 45-50 minutes.
Remove and let cool for 15 minutes.
Mix sour cream with the remaining sugar (if you don't like it, add more sugar) and vanilla. Spread over the surface of the pudding.
Place in the refrigerator for 4 hours.
ON A NOTE
Use rich sour cream so that it does not spread.
Bake in a large pan to leave room for the sour cream. Remove the mold after removing from the refrigerator.
Serve the curd pudding with fruit or berries, such as chopped strawberries.
Curd pudding - recipe No. 4, with dried fruits and nuts
When you don’t have fresh fruit on hand, you can make curd pudding from dried fruits, taking, for example, dried apricots, raisins and prunes. And add nuts. Despite such an abundance of additional ingredients, the pudding will turn out airy and tender.
Recipe ingredients
- cottage cheese - 750 grams
- eggs - 3
- sugar - 4 tbsp. spoons
- vanilla sugar - 15 grams
- semolina - 4 tbsp. spoons
- prunes - 50 grams
- raisins - 100 grams
- dried apricots - 60 grams
- nuts (walnuts, almonds, pistachios - to your taste) - 100 grams
- salt - a small pinch
How to make curd pudding with dried fruits and nuts
Separate the whites from the yolks of the eggs. Mix the yolks, sugar (and vanilla too) and cottage cheese into a homogeneous mass.
Add semolina and stir.
Cut prunes and dried apricots into small pieces.
Add nuts (you can chop them a little first), raisins, dried apricots and prunes to the cottage cheese, mix again.
Separately, beat the whites with a pinch of salt until soft peaks form. Add them to the curd mixture (do it carefully).
Grease the mold with oil, place the dough in it and place in the oven preheated to 170 for 50 minutes.
Cool the pudding (first in the pan for about 15 minutes, then remove) and serve.
Curd pudding - recipe No. 5, for children
It’s unlikely that your baby will resist this curd pudding, even if he doesn’t really like cottage cheese. Fragrant, airy, sweet - well, how can you not eat this. If you have silicone children's molds, for example, bears or cars, flowers or others, then bake children's curd pudding in it - the shape also matters when it comes to children.
Recipe ingredients
- cottage cheese - 600 grams
- semolina - 60 grams
- milk - 150 ml
- egg - 3
- sugar - 150 grams
How to make curd pudding for a child
Cook semolina porridge in milk. Cool.
Divide the eggs into yolk and white. Beat the yolk with 100 grams of sugar, then add cottage cheese and porridge, mix well.
Beat the egg whites with the remaining sugar until stiff foam. Add to the curd mass, do it carefully.
Grease the molds (no curly ones, take small portions), add the curd mass, place in the oven preheated to 180 degrees and bake for 20-30 minutes (if in small forms) or 40-50 (if in large ones).
Serve lukewarm with sour cream or berries.
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