1/2 cup whipping cream
2 egg yolks
3 Tbsp. sugar
1/2 tsp. vanilla
3 oz. white chocolate, chopped
2 Tbsp. butter, melted
2 egg whites
1/3 tsp. cream of tartar
Heat oven to 350 degrees. Grease six inch round mold with butter; sprinkle with sugar. Set aside. Soak bread in cream to soften. In small bowl, whisk egg yolks, 2 Tbsp. sugar and vanilla until well-blended. In small sauce pan melt white chocolate over low heat, stir in melted butter. Cool slightly. Stir chocolate mixture into yolk mixture. In medium bowl, beat egg whites, 1 Tbsp. sugar and cream of tartar until soft peaks form. Fold meringue into bread mixture; pour into prepared mold. Place mold in water bath. Bake 35 to 40 minutes or until set in center. When baked, cool slightly and unmold. Prepare a custard sauce to serve with pudding, or serve with Vanilla ice cream and Caramel Sauce.
CUSTARD SAUCE (CREME ANGLAISE)
2 cups Half 'n Half
1/3 cup sugar
5 large egg yolks
2 tsp. vanilla
Fill a large bowl with ice and water; set aside. Place Half 'n Half in a saucepan; bring to a boil over medium high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of the hot milk mixture into egg yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon. Do not boil, or the eggs will curdle. Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Add vanilla. Allow to cool, stirring occasionally. Cover surface with plastic wrap and store in an airtight container up to 2 days in the refrigerator, until ready to use.
From the Carnival Cruiselines Cookbook. Donald and I had this on the cruise we took on the Paradise. It was wonderful. (The cruise and the bread pudding.)
2 cups Half 'n Half
1/3 cup sugar
5 large egg yolks
2 tsp. vanilla
Fill a large bowl with ice and water; set aside. Place Half 'n Half in a saucepan; bring to a boil over medium high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of the hot milk mixture into egg yolk mixture, whisking constantly. Return to pot with remaining milk mixture, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon. Do not boil, or the eggs will curdle. Remove from heat; pour through a very fine strainer into a bowl set over the ice bath. Add vanilla. Allow to cool, stirring occasionally. Cover surface with plastic wrap and store in an airtight container up to 2 days in the refrigerator, until ready to use.
From the Carnival Cruiselines Cookbook. Donald and I had this on the cruise we took on the Paradise. It was wonderful. (The cruise and the bread pudding.)
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