I imagine my recipe testing may follow a completely different process in a few months. For my early followers joining me in my raw journey, you will be witness to my past, present and who I’m yet to become.
Okay that was a little deep…. but really let’s take this recipe as an example, Budin has always been part of my family’s traditional desserts, like holiday cookies might have been a part of yours. It’s one of those foods that really seems to mirror my cooking style, which really is to make the most with what I have on hand. I do not like food waste and since I love to cook, this can be a point of deterance sometimes. In my household, it can be a challenge to get others to eat leftovers, so I find ways to incorporate any leftovers into a “NEW” meal (wink, wink). This mini challenge of reproposing leftovers becomes a game for me. And I love games! For this recipe, I used extra Sweet Potato Chancay Rolls and poached pears left over from my earlier harvest.
Poached Pear Budin
- Thermometer- Optional
- Bundt Pan
- Hotel Pan- or other baking pan
- 12 Rolls Sweet Potato Chancay (Cubbed) Can substitute with any bread.
- 1 Can Evaporated Milk Or use other milk alternative (12oz)
- 1 C Poaching liquid Okay to use milk
- 4 Poached Pears
- 5 Eggs
- ½ 1/2 Candied Pecans Or non-candied
- 3 Pods Cardamom (toasted) Or ¼ tsp ground Cardamom
- 1 Tbl Mulling Spice (Savory Spice Shop) mix of cinnamon, allspice, cloves, and mace
- 2 C Sugar
- Preheat the oven to 350° Add water to a baking pan (hotel pan) filling it about half way. You will use this for your bane marie (water bath) where your bundt pan will sit. Place it in the oven while you prepare the recipe. Also place your Bundt pan in the oven to keep warm.
- Gather and measure your ingredients.
- Add 1 cup of sugar and a ½ cup of water to a pan on medium low heat. Once it starts to boil keep a close eye on it. When it turns a medium dark caramel color, remove from heat so it does not burn. Quickly add it to your baking pan (typically a Bundt pan). Move it around to cover the bottom and sides and set aside.
- In a small sauce pan add milk, poaching liquid, 1 cup of sugar and cardamom pods. Bring to a simmer then remove from the heat and allow to steep for 5 minutes.
- Add the milk infusion to the cubed bread in a large mixing bowl. Mix the bread around making sure all is coated and let it soak for 20 minutes.
- Once all of the liquid has been absorbed, add the eggs. Mash the bread with your hands until there are no large chunks visible and the egg is fully incorporated.
- Then add in 2 diced poached pears. Stir to evenly distribute the pear chunks. Now, add it to your Bundt pan and place it in the center of your bane marie. Bake until the internal temperature is 160° or an inserted knife comes out clean from a central part of the Budin. About 1 hour.
- Once cooked through, remove from the oven and let it cool. To remove from the pan you will need to run a knife around the edges to loosen it. Then use a large plate to on top of your Bundt pan to flip it over onto the plate. you can serve this warm or cold. You may also choose to add some sliced poached pears on top with some whip cream or for a real sweet tooth, add caramel. It is also delicious on its own.