Creamy Pudding (Yalanci Tavukgogsu)

"A Turkish recipe for dessert that I found at Binnur's Turkish Cookbook. Sounds like a basic vanilla pudding with possible toppings."
 
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photo by Mami J photo by Mami J
photo by Mami J
photo by HokiesMom photo by HokiesMom
photo by katew photo by katew
Ready In:
30mins
Ingredients:
5
Serves:
4-5
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ingredients

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directions

  • Place all the ingredients (except butter) in a large pot. Stir constantly over medium heat. Add the butter when you see the bubbles on the surface. Boil one more minute while stirring. Take it off the stove. Pour into the blender. Blend for about 15 minutes over medium speed. Then pour the mixture into a 2 liter pryrex dish.
  • Let it cool for an hour. Cover the top and place in the fridge. If you like you can sprinkle some pistacchios, coconut flakes or cinnamon on top before serving. This dessert also goes well with ice cream.

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Reviews

  1. I really wanted to try this,I've always made puddings with cornstarch which is smooth.This was creamy. I added some rosewater and served it cold.
     
  2. We really enjoyed this! Sweet and creamy and so easy to make. Thank you very much for sharing! Made for Swizzle Chicks and ZWT6.
     
  3. A very simple recipe to prepare and not overly sweet which is nice. It has the consistency of a thinner pudding which is nice. I do think next time I'm going to try the almond essence like katew did in place of the vanilla. I topped it with a bit of fresh fruit before serving to give it a bit more depth in the flavor aspect too. I could see toasted coconut being a hit on this also (just did not have any to toast this go round!). Thanks for sharing. I made this during ZWT6 tour.
     
  4. This recipe is easy and worked out wonderfully - not a lump to be seen. I used fat free milk and almond essence instead of vanilla - just delicious. Made for ZWT6.
     
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Tweaks

  1. This recipe is easy and worked out wonderfully - not a lump to be seen. I used fat free milk and almond essence instead of vanilla - just delicious. Made for ZWT6.
     

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