Aunt Petunia’s Baked Custard Pudding

February 25th, 2010 by

Since our current theme is books about food, Nancy and I knew we couldn’t let this topic go without a… FOOD FIGHT! Well, sort of. In this case, we mean a Kidsmomo cooking competition:

Nancy and I each tried our hand at a recipe based on a children’s book. Then we presented both of our dishes to a panel of judges without saying who made which recipe. Whose cuisine reigned supreme? To find out, you’ll just have to tune in on Monday, when we bid farewell to our food theme with a special KidsmomoMO video of the judging and results.

In the meantime, you can whet your appetites (literally) by following along on our culinary journeys. Today, you can see how I transported my kitchen to Number 4 Privet Drive. And then on Saturday, check back for Nancy’s cooking adventures.

So, let’s get to the actual food, shall we?

Aunt Petunia’s Baked Custard Pudding

With all the amazing edible concoctions in J.K. Rowling’s wizarding world, I surprised myself by choosing a Muggle recipe. But remember the dessert that Dobby splattered all over the Dursleys’ guests in Harry Potter Book 2? How could I possibly resist replicating that? (The dessert, not the Hover Charm, unfortunately…)

Click on my photos to see my step-by-step pudding process:

Want to try baking your own custard pudding? Put on an apron, grab your parent to help you, and use this recipe:

Aunt Petunia’s Baked Custard Pudding

Inspired by Harry Potter and the Chamber of Secrets
Recipe from The Book Lover’s Cookbook

1 8-ounce package cream cheese, cut into chunks
2 cups half-and-half
1 cup sugar
1/2 teaspoon salt
4 eggs, beaten
1 teaspoon vanilla

Combine all the ingredients in a blender and process for about 2 minutes on high speed or until very smooth. Strain the mixture and pour into a 2-quart glass casserole coated with cooking spray. Place the casserole in a larger pan and fill with boiling water, to within 1 inch of the top of the dish.

For individual custards, strain mixture and pour the strained mixture into 8 custard cups (6 ounces each) coated with cooking spray. Place individual custard cups in 2 cake pans. Fill pans with boiling water to within 1 inch of the cup tops.

Steam in a 325 degree oven for about 70 minutes for individual puddings and about 90 minutes for a large pudding. Pudding is done when it is firm and a knife inserted into the center comes out clean. Chill thoroughly. Serve with whipped cream and garnish with sugar cake decorations.

And don’t forget to check back on Saturday to see what Nancy’s got cooking!

— Karen

5 Responses

  • Hahaha me writes:
    February 25th, 2010 at 4:35 pm

    Doesn’t look bad!!! (But I kinda was hoping it was on a real food fight–you know, with food for ammo. Reminds me of the food fight in Operation Yes)

    • Nancy from Kidsmomo writes:
      February 25th, 2010 at 4:40 pm

      The problem with REAL food fights is that a lot of food gets in our hair and not in our tummies. And I know Karen would NOT be okay with that, since she her tummy has a serious <3 affair with food.

      • Hahaha me writes:
        February 26th, 2010 at 5:36 pm

        Couldn’t there also be another food fight: people arguing over who gets more cookies?

      • Karen from Kidsmomo writes:
        February 26th, 2010 at 6:27 pm

        @Hahaha me: HAHAHA, that’s hilarious! 🙂

  • Hahaha me writes:
    February 25th, 2010 at 4:39 pm

    But in the meantime let…uh? Karen AND Nancy rule??

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