How to Prepare Perfect Jiggly Bean Pudding in the Microwave

Jiggly Bean Pudding in the Microwave. Jiggly Bean Pudding in the Microwave I wanted to make a pudding using the liquid left over from cooking beans! If you aren't able to control the temperature of your microwave, just microwave the milk without letting it come to a boil and then dissolve the gelatin. Jiggly Bean Pudding in the Microwave.

Great recipe for Easy Jiggly Pudding in a Microwave. I wanted to see if I could easily make pudding in the microwave. Make sure the hot water won't go in the pudding mixture, and loosely cover with plastic wrap. You can have Jiggly Bean Pudding in the Microwave using 5 ingredients and 3 steps. Here is how you cook that.

Ingredients of Jiggly Bean Pudding in the Microwave

  1. You need 1 of amounts Ingredients.
  2. You need 300 ml of Milk or soy milk.
  3. It’s 5 grams of Gelatin.
  4. Prepare 100 grams of Cooked beans.
  5. You need 100 ml of Liquid from cooking the beans.

Beat half of hot mixture into the eggs. When the mixture thickens enough to coat a spoon (see picture), remove from microwave and whisk till smooth. The use of both heavy cream and condensed milk makes this pudding more thick and creamy, and the silky smooth texture of this delicious dessert takes it to the next level. Check and see if it's still liquid.

Jiggly Bean Pudding in the Microwave instructions

  1. Add 200 ml of milk or soy milk to a heat-resistant bowl. Warm the milk at 60°C. Dissolve the gelatin into the milk well..
  2. Add the rest of the milk to Step 1. Then add the beans and the juices from cooking the beans and gently stir. Pour into whatever container you wish and let it chill very well for half a day..
  3. I used "My Mashed Sweet Red Kidney Beans".

If desired, drizzle with maple syrup or melted caramel or fudge sauce or. Place syrup in the bottom of pudding basin. Spoon mixture into pudding basin and cover with plastic wrap. My Mother made her banana pudding (ok, it's really vanilla pudding poured over sliced bananas) in the top of a double boiler on the stove. It was always topped with meringue and baked, then served warm.

Author: chef

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