Wow, the Toasted Vermicelli Pudding (page 441) is a lot of work. If someone is sweet enough to make this for you, then you are indeed a lucky person. This pudding has sugar, saffron, raisins, almonds and rose water which make it very delicious. I opted to boil the milk to reduce it by a third. This process scorched the milk on the bottom of the pan but it did not effect the taste. Next time, I might use a double boiler to see if that will solve the problem. Someone once told me that if you add a few drops of water in the pan before adding the milk it helps minimize any scorching but of course, I didn't think about that at the time.
Sunday, February 28, 2010
Toasted Vermicelli Pudding
Wow, the Toasted Vermicelli Pudding (page 441) is a lot of work. If someone is sweet enough to make this for you, then you are indeed a lucky person. This pudding has sugar, saffron, raisins, almonds and rose water which make it very delicious. I opted to boil the milk to reduce it by a third. This process scorched the milk on the bottom of the pan but it did not effect the taste. Next time, I might use a double boiler to see if that will solve the problem. Someone once told me that if you add a few drops of water in the pan before adding the milk it helps minimize any scorching but of course, I didn't think about that at the time.
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