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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:15 |
Total Time: |
1:00 |
Ingredients: |
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1 brioche loaf
Ginger preserves
1/2 pint heavy cream
1/2 pint milk
2 tbsp. sugar
4 egg yolks
1 vanilla pod
Butter
2 tbsp. Light muscavado sugar
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Directions:
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Begin by buttering slices of brioche, then spreading with a layer of the ginger preserves.* Cut the slices in half and layer up in a fairly high sided dish.
Make a classic creme anglaise: Bring milk and cream to a boil with the beans from the vanilla pod. Pour onto the cold egg yolks and sugar. Whisk and return to the pan; continue to whisk until the sauce thickens enough to coat the back of a spoon).
Pour the sauce over the brioche layers until the sauce is level with the top layer. Sprinkle the muscavado sugar over the top of the pudding. Bake at about 350°F/180°C until golden (around 20 minutes). The pudding should slightly souffle and remain a little liquid in the centre and thus should produce its own sauce, though I have known people to like a little fresh cream on top.
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Slight twist on a classic dish.
* I like ginger, though any home made preserve works well.
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