Shahrazad Dessert 🍮 Crowd Pleasing Turkish Milk & Bread Pudding

Ingredients

• 2 pieces Egg (large, room temperature)
• 0.5 cup Coconut Flakes (unsweetened, lightly toasted optional)
• 0.5 cup Granulated Sugar (for cake batter)
• 100 ml Vegetable Oil (neutral oil)
• 10 g Baking Powder (about 2 teaspoons)
• 0.9 cup Breadcrumbs (Galeta Unu) (fine processed Turkish breadcrumbs)
• 1.5 cup Granulated Sugar (for simple syrup)
• 400 ml Water (for simple syrup)
• 70 g Cornstarch (about 1/2 cup, for pudding thickening)
• 110 ml Heavy Cream (full‑fat for silky texture)
• 2 tsp Vanilla Powder (or 1 vanilla bean, split and scraped)
• 2 tbsp Unsalted Butter (cut into cubes)
• 75 g White Chocolate (chopped)

Instructions

1. Preheat Oven

   Set the oven to 180°C and allow it to fully preheat.

   Time: PT5M

   Temperature: 180°C

2. Make Cake Batter

   In a large mixing bowl whisk the 2 eggs with 0.5 cup sugar for about 5 minutes until pale and fluffy. Add 100 ml vegetable oil, 0.9 cup breadcrumbs, 10 g baking powder and 0.5 cup coconut flakes. Stir with a silicone spatula until just combined.

   Time: PT10M

3. Portion Batter

   Using an ice‑cream scoop, divide the batter evenly into 12 ramekin bowls, filling each about two‑thirds full.

   Time: PT5M

4. Bake Cake Bases

   Place the ramekins on a baking sheet and bake at 180°C for 15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

   Time: PT15M

   Temperature: 180°C

5. Prepare Simple Syrup

   While the cakes bake, combine 1.5 cup sugar and 400 ml water in a saucepan. Stir over medium heat until the sugar dissolves, then bring to a boil and continue boiling for 10 minutes until the syrup thickens slightly. Keep the syrup hot.

   Time: PT15M

6. Soak Cakes with Syrup

   Remove the ramekins from the oven (they will be hot). Immediately pour the hot simple syrup evenly over each cake, allowing it to soak completely.

   Time: PT5M

7. Cool and Chill

   Let the syrup‑soaked cakes sit at room temperature for a few minutes, then cover and refrigerate for at least 30 minutes (or overnight) to set.

   Time: PT30M

8. Make Silky Pudding Topping

   In a clean saucepan whisk together 0.75 cup sugar, 70 g cornstarch and 110 ml heavy cream until smooth. Heat over medium, stirring constantly, until the mixture bubbles and thickens (about 7 minutes). Remove from heat and stir in 2 tsp vanilla powder, 2 tbsp butter and 75 g white chocolate until fully melted and glossy.

   Time: PT10M

9. Top the Desserts

   Spoon or pipe the warm pudding onto each chilled cake base, smoothing the surface. Optionally garnish with toasted ground walnuts or hazelnuts.

   Time: PT5M

10. Serve

    Serve the Sehrazat chilled. Enjoy the contrast of the moist crumbly base and the silky vanilla‑white‑chocolate cream.

    Time: PT0M

Nutrition Facts

Calories

500

Protein

5 g

Carbohydrates

70 g

Fat

25 g

Fiber

2 g