What do housewives in Poland do when they want a quick and easy dessert? They make homemade Polish budyn! It takes just 5 minutes to prepare.
The dessert is sweet, that’s why kids and adults love it.
Nowadays, many people go for instant budyn which is not healthy at all. The cooking time of instant Polish pudding is exactly the same as when you are making it from scratch. What’s the point in choosing junk food then?
I can’t really understand it. Anyway, let’s go back to the Polish budyn recipe.
Tips For Making Polish Budyn
1. Cook it slowly and stir all the time.
Polish budyn is very easy to make, however, the sugar and egg yolks may stick to the pot if you forget to stir. I will share with you a smart tip to prevent milk from sticking to the bottom of your pot. All you have to do is to spray your pot with a bit o baking oil and it will act like a protecting shell to the bottom and the sides of your pot.
2. Try to use organic ingredients.
It does matter if you are using organic eggs and milk or not. Always choose the healthier option, that’s what traditional Polish housewives do.
3. Choose the flavor you like the most.
I went for the cocoa Polish budyn. If you add vanilla extract instead of cocoa, you will get vanilla pudding.
You can add any other extract you want, to get the desired taste.
4. Decorate your Polish budyn.
I decorated it with cookies, but you can also use fruits, chocolate chips, or whipped cream. Frozen raspberries or blueberries are a good addon, they do not release water as they defrost.
5. Have it cold or warm.
Polish pudding can be eaten straight away when it’s still hot. Warm Vanilla pudding tastes delicious when you add a teaspoon of raspberry jam on top.
You can also pour it into the small jars and keep it in the fridge for up to 2-3 days.
6. The top of the pudding will be covered with a “skin”.
Polish pudding is made of milk, so when it’s getting colder, you will notice the milk skin on the top of the pudding. You can remove it or eat it, depending on your preferences. You can easily prevent it by simply covering the still-warm pudding with plastic wrap, and touching the surface of the pudding. Otherwise, the built-up skin can be removed from the desert, or might as well be eaten.
7. Use a mixer or blender if necessary.
When the pudding is ready and you will notice some lumps, you can use the blender to make it smoother. Blending will give a beautiful velvet look and smoothness to the dessert, however, it will affect the consistency. The dessert will become looser.
8. If the consistency is too watery, add more potato starch.
Dissolve it first in a bit of cold milk and then pour it into the hot pudding. Stir vigorously until all is well combined. Cook for a while and check whether the consistency is ok now.
9. How do I know the budyn is ready?
It might be tricky to tell whether your desert is ready, you can tell it gets thicker as it is cooked, but is ready?… You need to look for the bursting baubles. Simmer and stir your budyn slowly and pay attention to what is happening on the surface. When you see first baubles emerging from the bottom to burst on the surface, that is you sing, the budyn is ready, remove it from the fire.
10 Can I use budyn as filling in cakes?
Yes! Budyn is a great filling for cakes. The most popular use of budyn as a filling in the Polish kitchen is with Karpatka cake. Check out Polish Carpathian Cake Karpatka to and see the recipe for this deliciously creamy cake.
11 What to do with leftover egg whites?
Make meringue cookies or Polish coconut cookies.
Polish Budyn Recipe
Sweet Homemade Polish Pudding - Budyń Recipe
Ingredients
- 1 ½ cups of milk
- 2-3 tbsp of sugar/ xylitol/ any other sweetener
- 4 egg yolks
- 1 teaspoon of flour
- 3 teaspoons of potato starch
- 3 tbsp of cocoa or 1 teaspoon of vanilla extract (optional)
Instructions
- Pour one cup of milk to the pot.
- Add egg yolks, sweetener, and whip it together until you will get a smooth, yellow color.
- Pour half cup of milk to the small bowl.
- Add flour, potato flour, cocoa or vanilla extract. Mix until dissolved.
- Place a pot on the stove, cook slowly, stirring all the time.
- When it nearly boils, add milk with flour and you will get the consistency of pudding.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 192mgSodium: 53mgCarbohydrates: 30gFiber: 1gSugar: 24gProtein: 7g
These data are indicative and calculated by Nutritionix
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Do you like my Polish budyn recipe? Share your thoughts in the comments!
