Olive oil pudding might sound unusual but it’s a delightful twist on traditional desserts that’s both rich and silky smooth. Originating from Mediterranean cuisine, this pudding highlights the fruity, peppery notes of high-quality olive oil, creating a unique flavor profile that’s surprisingly comforting.
We love how this recipe combines simple ingredients to deliver a luscious texture without relying on heavy cream or butter. It’s a perfect dessert for those seeking something light yet indulgent. Plus, it’s easy to make and can be dressed up with fresh fruit, nuts, or a drizzle of honey for extra flair.
Ingredients
To make our Olive Oil Pudding, we use simple yet high-quality ingredients that highlight the unique flavor and silky texture of this Mediterranean-inspired dessert. Here’s what you’ll need:
- Whole milk — 2 cups (preferably whole for creaminess)
- Granulated sugar — 1/2 cup (for balanced sweetness)
- Cornstarch — 3 tablespoons (to achieve the ideal pudding consistency)
- Extra virgin olive oil — 1/4 cup (choose a fruity, peppery variety for maximum flavor)
- Large egg yolks — 3 (for richness and smooth texture)
- Vanilla extract — 1 teaspoon (to enhance aroma and depth)
- A pinch of salt (to bring out all flavors)
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole milk | 2 cups | Use whole for the best creaminess |
| Granulated sugar | 1/2 cup | Adjust to taste if preferred sweeter/slight |
| Cornstarch | 3 tablespoons | Ensures the pudding sets perfectly |
| Extra virgin olive oil | 1/4 cup | Use high-quality, fruity and peppery style |
| Large egg yolks | 3 | Adds richness and a smooth texture |
| Vanilla extract | 1 teaspoon | Enhances the overall flavor depth |
| Salt | Pinch | Balances and brightens the flavors |
We recommend using a robust extra virgin olive oil to truly make this pudding stand out with its distinctive fruity and peppery notes. This ingredient is the heart of our recipe and transforms a simple pudding into a sublime treat.
Equipment Needed
To achieve the perfect Olive Oil Pudding texture and flavor, gathering the right equipment is essential. Here is a detailed list of all the tools we’ll need to prepare this smooth and velvety dessert:
| Equipment | Purpose |
|---|---|
| Medium saucepan | To gently heat the pudding mixture evenly |
| Whisk | For thorough mixing and preventing lumps |
| Mixing bowls | For combining ingredients meticulously |
| Measuring cups and spoons | To ensure precise ingredient quantities |
| Fine mesh strainer | To strain the pudding for a silky finish |
| Heatproof spatula | For stirring the pudding during cooking |
| Serving ramekins or bowls | To present the pudding attractively |
| Plastic wrap or lids | To cover the pudding and avoid skin formation |
Step-by-Step Equipment Utilization:
- Medium saucepan: We use this for combining milk, sugar, and cornstarch. Its even heat distribution ensures the pudding thickens without scorching.
- Whisk: Whisk vigorously to dissolve cornstarch smoothly into the milk mixture and incorporate egg yolks seamlessly.
- Fine mesh strainer: Once cooked, we strain the pudding through this to remove any lumps or cooked egg bits, guaranteeing the pudding’s signature silky smoothness.
- Serving ramekins: After straining, we pour the pudding into individual ramekins or bowls for perfect portioning and presentation.
- Plastic wrap: Immediately cover the pudding surface with plastic wrap pressing down directly on the surface. This prevents a skin from forming as it cools.
Using these tools thoughtfully helps us execute the olive oil pudding recipe with precision, delivering a refined and luscious dessert every time.
Prep Work
Before we dive into cooking our Olive Oil Pudding, laying out the foundation with proper preparation is essential. This ensures a smooth process and a perfectly textured pudding.
Preparing the Ingredients
We start by measuring and readying each ingredient carefully for consistent results:
- Whole milk: Measure the exact amount and keep it chilled.
- Granulated sugar: Use precisely to balance sweetness.
- Cornstarch: Sift to prevent lumps, crucial for smooth thickness.
- Extra virgin olive oil: Select a robust, fruity variety. Measure carefully to maintain the characteristic flavor.
- Large egg yolks: Separate with care; discard or save whites for another use.
- Vanilla extract: Use a high-quality pure extract for depth of flavor.
- Salt: Just a pinch enhances all other tastes.
| Ingredient | Preparation Tip |
|---|---|
| Whole milk | Keep chilled for optimal texture |
| Granulated sugar | Measure exactly for balanced sweetness |
| Cornstarch | Sift before use to avoid lumps |
| Extra virgin olive oil | Choose robust, fruity types |
| Large egg yolks | Separate carefully to avoid mixing whites |
| Vanilla extract | Use pure extract for richer flavor |
| Salt | Pinch only, to enhance flavor |
Preheating and Greasing the Pan
Since we’re cooking on the stovetop rather than baking, preheating refers to warming the saucepan gently before combining ingredients. This step helps prevent burning and ensures even cooking.
- Place the medium saucepan over low heat and let it warm gradually.
- No heavy greasing is required. Instead, ensure your pan’s bottom is clean and dry to avoid hotspots.
- If using serving ramekins for chilling the pudding, lightly brush the insides with a small amount of olive oil to prevent sticking and emphasize the oil’s flavor within the dessert.
“A perfectly preheated pan is like a warm welcome for our ingredients — it sets the stage for smooth blending and luscious pudding texture.”
By prepping our ingredients with precision and warming our cookware mindfully, we set our Olive Oil Pudding up for delicious success.
Instructions
Follow these detailed steps to create our rich and silky olive oil pudding with perfect texture and flavor every time.
Mixing the Wet Ingredients
- In a medium mixing bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until the mixture becomes pale and slightly thickened.
- Add 2 cups chilled whole milk gradually, whisking continuously to blend smoothly.
- Stir in 1/3 cup extra virgin olive oil slowly, allowing the oil’s fruity and peppery notes to infuse the mixture.
- Finally, add 1 teaspoon vanilla extract and a pinch of salt, mixing well to enhance the pudding’s depth.
This careful blending ensures the wet ingredients are fully incorporated for a creamy, luxurious base.
Combining the Dry Ingredients
- In a separate bowl, sift 1/4 cup cornstarch thoroughly to remove any lumps.
- This step is crucial as it guarantees a smooth pudding consistency, preventing graininess during cooking.
| Ingredient | Amount | Preparation |
|---|---|---|
| Cornstarch | 1/4 cup | Sifted to remove lumps |
Folding Ingredients Together
- Gradually add the sifted cornstarch to the wet mixture while whisking constantly to avoid clumps.
- Pour this combined batter into a medium preheated saucepan set to medium-low heat.
- Stir with a heatproof spatula consistently while cooking, scraping the bottom and sides, until the pudding thickens and coats the spatula smoothly.
- Once thickened (about 7 to 10 minutes), immediately strain the pudding through a fine mesh strainer into a prepared bowl or greased ramekins to remove any leftover lumps.
- Cover with plastic wrap directly on the surface to prevent a skin from forming, then chill for at least 2 hours before serving.
Directions for Baking
Baking Olive Oil Pudding requires precise time and temperature control to ensure a perfectly silky texture. Let’s guide you step-by-step through the essential baking process that unlocks its rich, velvety flavor.
Baking Time and Temperature
We bake the olive oil pudding at a moderate temperature to achieve a delicate custard-like consistency without curdling or drying out the pudding. Preheat your oven to 325°F (163°C). This gentle heat promotes even cooking and silky smoothness.
Place the pudding-filled ramekins in a deep baking dish. Add hot water to the dish until it reaches halfway up the ramekins’ sides. This water bath, or bain-marie, creates a humid environment and prevents the pudding from cracking or baking too quickly on the edges.
| Step | Action | Details |
|---|---|---|
| Oven Temperature | Preheat | 325°F (163°C) |
| Baking Vessel | Ramekins in baking dish | Deep enough for water bath |
| Water Bath | Add hot water to baking dish | Halfway up ramekin sides |
| Baking Duration | Total baking time | 40 to 45 minutes |
Checking for Doneness
The pudding is done when it sets to a soft custard texture. Check by gently shaking the ramekin; the center should wobble slightly but not be liquid.
To confirm:
“Insert a thin knife or toothpick into the center; it should come out mostly clean with a few moist crumbs but no wet batter.”
Avoid overbaking, which causes a dry, rubbery texture, and underbaking, which results in a runny pudding.
We recommend starting to check at the 35-minute mark and continue baking if necessary, in 3 to 5-minute increments. Once done, remove the ramekins from the water bath carefully, then cool to room temperature before chilling for at least two hours.
This baking approach guarantees our olive oil pudding achieves luscious texture and rich flavor that highlights the fruity, peppery notes of high-quality olive oil.
Cooling and Serving
Proper Cooling and Serving are essential to fully enjoy the rich, silky texture and distinctive flavor of our olive oil pudding. Let’s walk through the best practices to ensure each spoonful delights the senses.
Cooling the Pudding
After baking, allow the pudding to cool gradually to lock in its creamy consistency and vibrant flavors. Follow these steps:
- Remove the ramekins from the water bath carefully to avoid disturbances to the fragile pudding surface.
- Place the ramekins on a cooling rack and let them cool at room temperature for 20 to 30 minutes.
- Cover each ramekin lightly with plastic wrap or a breathable lid to prevent skin formation while cooling.
- Transfer the pudding to the refrigerator and chill for at least 2 hours or until completely set. This cooling period is crucial for achieving the signature silky and smooth texture and allowing the extra virgin olive oil flavors to mellow and integrate perfectly.
| Cooling Stage | Action | Duration |
|---|---|---|
| Initial cool down | Remove from water bath, room temperature cool | 20–30 minutes |
| Chill in fridge | Cover and refrigerate | Minimum 2 hours (preferred overnight) |
Serving Suggestions
To showcase the unique olive oil pudding, consider these sophisticated serving ideas that enhance its flavor and presentation:
- Drizzle with honey or a citrus glaze like lemon or orange to add a bright, sweet contrast.
- Garnish with toasted nuts such as pistachios or almonds for a satisfying crunch that complements the creamy pudding.
- Top with fresh fruit, such as ripe figs, berries, or thinly sliced pears, to add natural sweetness and a refreshing balance.
- Add a sprinkle of flaky sea salt to accentuate the subtle fruity and peppery notes of the extra virgin olive oil.
- Serve chilled in elegant ramekins or clear glass dishes to display the pudding’s soft golden hue and inviting texture.
When serving, use a small spoon to scoop the pudding gently, ensuring you maintain its delicate structure. Pair with a light dessert wine or a robust black coffee to enhance the overall tasting experience.
By carefully cooling and thoughtfully serving our olive oil pudding, we highlight its unique characteristics and create a memorable conclusion to any meal.
Storage Tips
Proper storage is essential to preserve the silky texture and fruity aroma of our olive oil pudding. Follow these steps to keep the pudding fresh and flavorful:
- Refrigerate promptly. After baking and cooling, cover the pudding tightly with plastic wrap or airtight lids. Place the pudding in the refrigerator within 1 hour to avoid bacterial growth and maintain freshness.
- Use airtight containers or ramekins to prevent the pudding from absorbing odors from other foods in the refrigerator.
- Store temperature: Keep the pudding at a consistent temperature of below 40°F (4°C) to ensure safety and optimal texture.
- Shelf life: Properly refrigerated pudding will stay fresh for up to 3 days. Beyond this period, the texture may degrade and the olive oil’s delicate notes can become muted.
| Storage Condition | Time Frame | Notes |
|---|---|---|
| Refrigerated (≤40°F / 4°C) | Up to 3 days | Maintain airtight seal for best results |
| Room temperature | Not recommended | Risk of spoilage due to milk and eggs |
| Freezing | Not advised | Olive oil texture becomes grainy |
Important: Avoid freezing the pudding as the oil may separate and the texture will turn grainy upon thawing, detracting from the silky consistency and rich mouthfeel that define this unique dessert.
When ready to serve, let the pudding sit at room temperature for 10 minutes to slightly soften before plating. This step enhances the olive oil’s aromatic qualities and makes the pudding even more luscious on the palate.
Conclusion
Olive oil pudding offers a refreshing twist on traditional desserts with its silky texture and distinctive flavor. Its simplicity makes it accessible for home cooks while still delivering a sophisticated taste experience.
By mastering the preparation and baking techniques, we can consistently create a dessert that highlights the fruity and peppery notes of quality olive oil. With thoughtful serving and storage, this pudding becomes a versatile treat perfect for any occasion.
Frequently Asked Questions
What makes olive oil pudding different from other puddings?
Olive oil pudding uses high-quality extra virgin olive oil, which adds fruity and peppery notes. Unlike many puddings, it avoids heavy cream or butter, resulting in a light, silky texture with a unique Mediterranean flavor.
What ingredients are needed to make olive oil pudding?
The key ingredients include whole milk, granulated sugar, cornstarch, extra virgin olive oil, large egg yolks, vanilla extract, and a pinch of salt.
Why is whole milk important in this recipe?
Whole milk provides creaminess and richness, which are essential for the pudding’s smooth texture and delicate flavor.
How should I prepare the ingredients before cooking?
Keep the whole milk chilled, sift the cornstarch to prevent lumps, preheat your saucepan, and lightly grease the ramekins with olive oil to avoid sticking.
What equipment do I need to make this pudding?
You’ll need a medium saucepan, whisk, mixing bowls, measuring tools, a fine mesh strainer, heatproof spatula, ramekins or bowls, and plastic wrap or lids.
Can I bake the pudding instead of stovetop cooking?
Yes, the pudding can be baked at 325°F (163°C) in a water bath for 40-45 minutes to achieve a silky custard texture.
How long should the pudding chill before serving?
Chill the pudding for at least two hours in the refrigerator to let it set and develop its flavors fully.
What are some good toppings for olive oil pudding?
Try drizzling honey, adding toasted nuts, fresh fruit, or a sprinkle of flaky sea salt to complement the pudding’s flavors.
How should I store leftover olive oil pudding?
Store it in an airtight container in the refrigerator at or below 40°F (4°C). Consume within three days for best freshness.
Can olive oil pudding be frozen?
Freezing is not recommended as it can alter the pudding’s texture and reduce its silky quality.
How can I ensure the pudding has the perfect texture?
Stir constantly over medium-low heat while cooking, strain to remove lumps, and use the water bath baking method if baking to prevent cracking.