Pecan Pudding Recipe

Ingredients

2 tablespoons butter

1/2 cup white sugar

1 cup all-purpose flour

1 egg

1 1/2 teaspoons vanilla extract

3/4 cup water

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/2 teaspoon grated lemon zest

1 tablespoon lemon zest

3 (3 ounce) packages cream cheese, softened

3 tablespoons milk

1/4 cup chopped pecans (optional)

Directions

In small bowl, mix sugar, flour, egg, lemon zest and lemon zest. Beat in water and sprinkle mixture over bottom of pot. Deep fry, stirring constantly, at low heat for about 10 minutes, turning once, until cracks begin to appear in pecan.

Pour cream cheese and 3 tablespoons milk over pecan layer. Garnish with pecans if desired.

Comments

Jorod writes:

⭐ ⭐ ⭐ ⭐ ⭐

Heated 2 eggs yolks until foamy. At this stage, I could barely stand it. So quickly dumping the yolks made it super easy. Once cool, I fished the egg yolks out of the shells with a spoon. They are SO fragrant! But if I could give more advice, I would have laid them out in layers. Perhaps next time I will make just one package of Italian dressing, and will try to resist the urge to throw everything into a blender. (Next time, I'll add more turmeric, and probably skip the basil, but otherwise a thumbs up!)

Pecan Pudding Recipe

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