Cool pudding Receipe

For dessert try these light creamy pudding and custard recipes to finish your meal. Honey coconut flans made eight individual portions making it easy to serve. The Pineapple Bread Pudding goes together quickly and baked for 20 minutes making it quick and easy dessert. Canned peaches are the latest easy recipe because you do not prepare fresh peaches.

Coconut Flan HONEY

4 eggs
2 cups milk
1 cup grated coconut or flaked
1 / 3 cup all-purpose flour
3 c. unsalted butter, softened
1 c. teaspoon vanilla extract
1 / 4 c. tsp salt
Cup honey 1 / 2

Place the eggs, milk, coconut, flour, butter, vanilla and salt in a blender or food processor. Mix until well blended. With the race blender or food processor, slowly pour the honey, stir to combine. Spray eight 4 oz ramekins with nonstick cooking spray. Divide mixture evenly between the cups. Place the cups on a baking sheet. Bake at 325 degrees for 30 to 35 minutes or until the coconut is lightly browned.

Pineapple Bread Pudding

3 slices bread, cubed
1 stick butter, melted
Cup sugar 1 / 2
3 eggs
1 can crushed pineapple, drained

Preheat oven to 350 degrees.

In a saucepan combine the bread cubes with melted butter. Mix sugar, eggs and pineapple together. Combine with pineapple mixture with bread cubes in the casserole. Bake for 20 minutes at 350 degrees.

Pudding with canned peaches peaches

1 stick of butter
1 cup sugar
Milk 3 / 4 cup
1 cup flour
2 c. teaspoon baking powder
1 large can sliced ​​peaches

Preheat oven to 350 degrees.

Melt the butter in a frying pan 9 x 13 inches. Mix sugar, flour and baking powder together. Stir in milk with a whisk. Pour the flour mixture to the butter in the pan. Do not move! Place the peach slices over all. Pour peach juice on top. Bake at 350 degrees for 30 to 35 minutes.

Enjoy!