Curd pudding in a pan is a delicious and quick dessert dish that can be prepared even without an oven. How to do this, read this step-by-step recipe with a photo.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Curd pudding in a frying pan turns out to be moderately juicy, and cooks twice as fast as in the oven. Experienced chefs say that the taste is indistinguishable from traditional oven baked goods. This recipe will help out those housewives when you want to enjoy a delicious and sweet dessert, but there is no oven or you don't want to turn it on in the summer heat. But before we start cooking, we will learn important secrets shared by experienced housewives.
- To prevent the pudding from burning and easily come off the pan, grease the bottom and sides of the container with vegetable or butter before baking, or cover with parchment paper.
- Take a thick-walled pan, and preferably cast iron. A cauldron is also suitable for this purpose. Such dishes will provide the best heating of the curd mass.
- Use cottage cheese for the recipe no more than a 3-5 day shelf life. During this period, it can be safely heat treated. Then the product will not harm health, but only replenish the body with proteins and calcium.
- Store baked goods in the refrigerator for 72 hours.
- Caloric content per 100 g - 454 kcal.
- Servings - 1 Pudding
- Cooking time - 1 hour 30 minutes
Ingredients:
- Cottage cheese - 500 g
- Eggs - 3 pcs.
- Butter - 50 g
- Salt - a pinch
- Sugar - 50 g or to taste
- Flour - 4 tablespoons
Step by step cooking curd pudding in a pan, recipe with photo:
1. Place the curd in a bowl for kneading the dough.
2. Add sugar.
3. Add flour. It is advisable to sift it through a fine sieve so that it is enriched with oxygen. This will make the pudding softer and more fluffy.
4. Add room temperature diced butter to the food. If you use fat-free cottage cheese, you can increase the amount of butter. Accordingly, on the contrary: fatty cottage cheese, homemade - reduce the amount of oil.
5. Carefully break the eggs and separate the whites from the yolks. Place the yolks with the food, and pour the whites into a clean and dry container.
6. Use a blender to whisk the food until smooth and smooth.
7. It is necessary to break all the curd lumps.
8. Add a pinch of salt to the egg whites and use a mixer to beat them at slow speed, gradually increasing the speed.
9. Whisk the egg whites until a firm, white paste.
10. Transfer the egg whites to the curd dough bowl.
11. Gently stir in the whites. Do this slowly in one direction so the squirrels don't lose their airiness.
12. Grease a frying pan with butter and put all the curd mass into it.
13. Turn on the fire on the stove and put a fire divider (flame). It will take over the main heat of the gas and will not give the opportunity to directly affect the pan. Those. it does not allow direct contact of the pan with gas and fire, from which the baked goods will not burn, but will turn out to be evenly cooked.
14. Heat the divider and skillet over high heat for 3-4 minutes. Then make the smallest fire. Cover the pan and cook the pudding for half an hour. Then turn off the heat and leave the baked goods to cool in the skillet, otherwise it may break if removed while hot.
See also a video recipe on how to cook a curd casserole in a pan.
