Pecan Pudding
Submitted by laema
Pecan pudding baked in a custard cup in the microwave: dark corn syrup, egg, and chopped pecans in a buttered cup, dusted with powdered sugar. Pecan pie filling in individual pudding form.
YIELD
2 servingsPREP
25 minCOOK
5 minREADY
30 minThink of this as pecan pie distilled into a single custard cup. Dark corn syrup, a beaten egg, vanilla, and chopped pecans mixed with just two tablespoons of flour and a pinch of baking powder, poured into a buttered cup and microwaved.
The trick is cooking it at 50% power while rotating every minute so it sets evenly without drying out at the edges. When it’s just set in the center, it comes out warm and soft, dusted with powdered sugar and served with a pour of cream.
Five minutes in the microwave. No oven. No fuss.
Kitchen Tips
- Swirl the melted butter to coat the sides and bottom of the custard cup completely, then pour the excess into the egg mixture. It serves double duty.
- Cook on 50% power, not full. High power overcooks the edges before the center sets.
- The pudding is done when it looks just set and no longer shiny in the middle. It firms up as it cools slightly, so pull it when it still has a very slight give.
Ingredients
Directions
In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just until melted.
Swirl the butter in the custard cup, coating sides and bottom.
Pour the excess butter from the custard cup into the beaten egg.
Stir in the dark corn syrup and vanilla.
Stir together flour and baking powder. Stir flour mixture into egg mixture.
Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup.
Micro-cook, uncovered, on 50% power for 3 to 4 minutes or until the pecan mixture is just set, rotating the custard cup a half-turn every minute.
Sift a little powdered sugar atop.
Serve warm with light cream, if desired.
Comments
