Couscous Pudding with Caramelized Pecans You Have To Try

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Couscous Pudding with Caramelized Pecans

"We truely love rice pudding, but had been out of rice so I decided to alternative couscous and it came out incredible."

Ingredients :

Couscous Pudding:
2/3 cup water
half of cup couscous
1/four teaspoon salt
2 cups fat-free milk
1/four cup white sugar
2 eggs
1/2 teaspoon vanilla extract
Caramelized Pecans:
three tablespoons butter
half of cup chopped pecans
1/2 cup white sugar

Instructions :

Prep : 10M	Cook : 4M	Ready in : 2H15M

Bring water to a boil in a big saucepan over medium warmness. Stir in couscous and salt. Remove from heat, cover, and permit stand until water is absorbed, about five mins.
Stir milk and 1/four cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is barely thickened, approximately 10 minutes. Remove from warmness and whisk in eggs. Return to stovetop and continue cooking, stirring often, till pudding is creamy, about 5 mins. Remove from warmness and stir in vanilla extract.
Let pudding cool to room temperature, stirring every now and then, about half-hour. Spoon into a bowl, cover loosely with plastic wrap and sit back until set, at the least 1 hour.
Melt butter in a small saucepan over medium-low heat. Add pecans and half cup white sugar. Cook, stirring regularly, till pecans are coated and caramel thickens, approximately 5 minutes. Serve pecans and caramel sauce on pinnacle or alongside the pudding.

Notes :

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