Pudding with something fine, fluffy, and couscous

I started with the idea of using what was already in the cupboard, after a day when I didn't feel like going to the store. I discovered a pack of caramelized cookies, some forgotten raisins in a box, leftover couscous, and a bit of thick sour cream that needed to be used. That's how this pudding came out with a fluffy texture and a sweet cheese flavor, perfect for breakfast or a quick snack.

Quick Info

Total time: 50 minutes (15 minutes preparation, 35 minutes baking)
Servings: 6-8
Difficulty: easy

Ingredients

3 eggs
150 g sugar
1 packet vanilla sugar (8-10 g)
100 g couscous (plain, not instant)
140 g fresh creamy cheese (like 'something fine and fluffy')
100 g thick sour cream (minimum 25% fat)
50 g raisins
100 g caramelized cinnamon cookies
1 tablespoon butter (for greasing the pan)

Preparation Method

1. Boil the couscous in salted water for 7-8 minutes, stirring occasionally. Drain well and let it cool for 10 minutes at room temperature.

2. In a large bowl, mix the eggs with the sugar until creamy and light in color. Add the vanilla sugar, creamy cheese, and sour cream. Mix well until smooth. Add the raisins and gently fold them in.

3. Crush the cookies into medium pieces – they shouldn't be powdered, but leave some larger bits for texture.

4. Add the cooled couscous and cookies to the egg and cheese mixture. Mix until you get a homogeneous composition. Don't overmix, so it doesn't turn into a paste.

5. Grease a 20 cm round pan with butter (or any not very large dish). Pour in the mixture and level it out.

6. Bake in a preheated oven at 180°C for 35-40 minutes. The pudding is done when it is lightly browned, and if you insert a toothpick in the center, it comes out clean.

7. Let it cool in the pan for 10-15 minutes before transferring it to a plate. You can serve it warm or cold.

Why I make this recipe often

It's a good solution for when you have leftover cookies or fresh cheese that needs to be used up quickly. It prepares quickly, you don't need special utensils, and the ingredients can easily vary based on what you find in the fridge or cupboard. The pudding holds up well the next day, it doesn't dry out, and it doesn't become rubbery.

Tips and Variations

Tips

Don't let the couscous cool too much – if it's completely cold and dry, it mixes harder.
Use a spatula or wooden spoon, not a mixer, to keep the texture of the cookies.
Check the pudding after 30 minutes – it depends on the oven.
If you want a moister pudding, add 2-3 tablespoons of milk to the mixture.

Substitutions

Cheese: You can also use ricotta, fresh whey cheese, or fine cottage cheese instead of 'something fine' cheese.
Thick sour cream can be replaced with Greek yogurt for a lighter version.
Raisins can be replaced with dried cranberries, chopped apricots, or dried plums if you want a different flavor.
Caramelized cinnamon cookies can be replaced with plain digestive cookies + half a teaspoon of cinnamon.

Variations

You can add grated lemon or orange zest for flavor.
A pinch of nutmeg or cardamom changes the aromatic profile.
If you want the pudding even fluffier, separate the eggs and beat the egg whites until frothy, then fold them in at the end.
For more texture, add some coarsely chopped nuts.

Serving Ideas

It pairs well with cherry jam, berry sauce, or melted chocolate.
A spoonful of cold sour cream on each slice works just as well.
It can be cut into cubes and packed for school or work.

Frequently Asked Questions

1. Can I use another type of pasta instead of couscous?
I do not recommend it. The texture of couscous is suitable for puddings; other small pastas (like stellini) do not absorb the liquid in the same way.

2. Do I have to use caramelized cookies?
You can use any dry cookies that are not too sweet. Adjust the sugar according to how sweet the cookies are.

3. Can it be made without raisins?
Yes, that's not a problem. You can omit them completely or replace them with other small dried fruits.

4. What kind of cheese works best?
Fresh cow cheese with a fine texture is ideal. Do not use salty or very watery cheeses.

5. Can the pudding be made without sour cream?
You can use fatty yogurt or unsweetened condensed milk, but sour cream provides a creaminess that you don't achieve with other options.

Nutritional Values (estimated/per serving)

Calories: 270 kcal
Protein: 7 g
Fat: 9 g
Carbohydrates: 40 g
Fiber: 1 g
Values vary depending on the cookies and cheese. It's quite a filling pudding, suitable for breakfast or dessert.

Storage and Reheating

The pudding can be stored in the refrigerator, covered, for up to 3 days. If you want to serve it warm, you can heat it in the oven for 10 minutes at 120°C or in the microwave for 30-40 seconds per slice. The texture does not change significantly upon reheating, but if left uncovered, it may dry out on the surface. It is also good cold, especially with a fruit sauce or a bit of whipped cream.

We beat the eggs with sugar well, add vanilla sugar, some fine cream, raisins, and homogenize everything. Separately, we crumble the biscuits not too finely. We put the couscous in boiling water for about 7 minutes, drain it, and let it cool for 10 minutes. We mix the biscuits and couscous into the above mixture... We use a round non-stick mold with a diameter of 20 cm, grease it with butter, and pour the above mixture. We bake it in the preheated oven; it's ready when it passes the toothpick test. Remove it from the mold; it can be served with jam, melted chocolate, whipped cream, each according to preference. I ate it warm, even hot, as that's how I like it.

 Ingredients: 3 eggs 100 g couscous 140 g something fluffy fine 50 g raisins 1 packet vanilla sugar 100 g thick and fatty sour cream 150 g sugar 100 g caramelized biscuits with cinnamon

 Tags:  pudding cheese pudding delaco