Egusi Pudding

Name: Egusi Pudding
Ingredients: 1 cup Egusi seeds; 1 cup Granulated sugar; 1/2 cup All-purpose flour; 1/4 tsp Salt; 2 Large eggs; 1 cup Milk; 1/4 cup Butter; 1 tsp Vanilla extract

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipessweetdessertsoup

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

35 gFat

40 gSugar

1000 mgSalt

Ingredients

1 cup Egusi seeds
1 cup Granulated sugar
1/2 cup All-purpose flour
1/4 tsp Salt
2 Large eggs
1 cup Milk
1/4 cup Butter
1 tsp Vanilla extract

Method

Rinse the egusi seeds and soak them in water for at least 4 hours, or overnight, then drain and grind into a fine paste using a blender or food processor, about 5 minutes.
In a medium saucepan, combine the egusi paste, sugar, flour, and salt, and cook over medium heat, stirring constantly, until the mixture is smooth and hot but not boiling, about 5 minutes.
In a small bowl, whisk together the eggs and vanilla extract, then temper the egg mixture by slowly pouring the warm egusi mixture into the egg, whisking constantly, about 2 minutes.
Return the saucepan to the stovetop and cook over low heat, stirring constantly, until the pudding is thick and creamy, about 10 minutes, or until it coats the back of a spoon.
Remove the saucepan from the heat and stir in the milk and butter, then let the pudding cool to room temperature, about 30 minutes, before covering and refrigerating until chilled, at least 2 hours.
Serve the pudding chilled, garnished with toasted nuts or shredded coconut, if desired.