Andalusian aniseed pudding with croutons
A milk and flour pudding scented with aniseed and topped with golden croutons.
Active time25 min
Cooking15 min
Total35 minResting : 10 min
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Ingredients
- 1 lemon
- 700 ml pasteurised whole milk
- 2 g aniseed
- ½ tsp ground cinnamon
- 70 g plain wheat flour
- 120 g olive oil
- 70 g white sugar
- 25 g plain stale wheat bread
Preparation
Wash and dry the lemon. Peel off yellow strips without the white pith and weigh out 3 g.
1 lemon- peeler
Cut the bread into small even cubes. Weigh 30 g oil into a small frying pan and heat gently. Fry the bread for about 5 minutes, turning, without letting the oil smoke. Lift onto kitchen paper with a slotted spoon.
120 g olive oil25 g plain stale wheat bread- knife
- board
- small frying pan
- slotted spoon
- kitchen paper
Put milk, sugar, zest and aniseed in a saucepan. Heat for about 5 minutes, stirring, until just simmering. Turn off the heat, cover and steep for 10 minutes. Strain into a jug and discard seeds and zest.
700 ml pasteurised whole milk2 g aniseed70 g white sugar- saucepan
- spoon
- lid
- fine sieve
- jug
Heat the 90 g oil reserved for the pudding in a saucepan. Add flour and whisk for 2 minutes without browning. Gradually whisk in the strained milk. Simmer for about 3 minutes, stirring, until thick and smooth with no raw flour taste.
70 g plain wheat flour- saucepan
- whisk
Spoon into bowls. Dust with cinnamon and add croutons just before serving so they stay crisp. Serve hot or warm.
½ tsp ground cinnamon- bowls
- ladle
- small sieve
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration