Curd pudding in the oven

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to make curd pudding in the oven? Measure out the required ingredients. Take cottage cheese that is not too dry, but not too wet. Its fat content does not matter; it only affects the total calorie content. Flour - wheat, premium grade. Wash the raw chicken egg well and carefully wipe with paper napkins.

2. STEP 2

   

   Separate the egg into yolk and white into separate bowls.

3. STEP 3

   

   Place cottage cheese, yolk, sugar and vanilla sugar in a mixing bowl.

4. STEP 4

   

   Beat everything with a mixer until smooth.

5. STEP 5

   

   Sift the wheat flour with baking powder through a fine sieve to saturate it with oxygen.

6. STEP 6

   

   Add the flour to the curd mass in parts, beating it with a mixer each time. Try to do this so that the flour does not fly in different directions. It is better to first stir the mixture with a spoon, and only then beat it.

7. STEP 7

   

   Beat the egg whites into a strong foam at high speed. It is easier to beat the whites if they are pre-chilled.

8. STEP 8

   

   Gently, in several stages, mix the whipped egg whites into the curd mass.

9. STEP 9

   

   Place the dough in a greased baking dish and smooth it out. Bake the pudding at 180°C for about 45 minutes. Determine the exact time and temperature based on your oven. Cool the finished pudding, remove from the mold and place on a plate. Top with mint syrup and garnish with mint leaves. You can use any syrup you like. Then cut the pudding into portions. Bon appetit!

Comments on the recipe

Elya

14.09.2023

4.8

Best breakfast! I will also suggest another dish made from cottage cheese - cottage cheese casserole without flour and semolina. Tenderness itself!

Natalia M

14.09.2023

4.7

I had 200g left. cottage cheese, it was necessary to attach it somewhere. I found this recipe for pudding, I just changed the proportions. There was enough dough for two silicone cups. I greased the molds with butter to make the pudding taste more delicate. The products were baked for about 20 minutes, no more. The result was these “mushrooms”) For some reason they acquired such an unusual shape, perhaps I added too much baking powder. But my daughter absolutely loved them! Thanks to the shape of the “mushrooms,” she ate them with pleasure. The inside of the pudding is slightly moist, porous, and soft. Very tender and tasty. Something between a casserole and a soufflé. We liked this pudding, tasty and unusual)

Vitaly Akhremchik

14.09.2023

4.5

I haven't prepared it, but I'll try. Interestingly, at the end of the recipe, pour mint syrup, but how to make it is not indicated.