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Caramel pudding with passion fruit
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| Artist: |
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| Categories: |
Cheese & Eggs, Dairy, Desserts, Fruits, Puddings & Custards |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Sugar | | 1
| cup | Water | | 1
| cup | Sauterne | | 1 1/4
| cup | Heavy cream | | 5
| | Egg yolks | | 2
| | Whole eggs | | 1 1/2
| cup | Sugar | | | Heavy cream | | | - (in Australia, they have | | | - double cream, which is | | | - thick) | | 1 1/2
| cup | Passion fruit, spooned from | | | - shells and chilled |
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Procedures:
| 1 | In saucepan, combine 1 cup sugar and 1 cup water. | | 2 | Boil until mixture reaches a golden brown color. | | 3 | "arrest" the caramel by placing the pot in cold water. | | 4 | While hot, pour caramel into individual pudding molds (4 to 6, depending on size), running the caramel up the sides. | | 5 | In a saucepan over medium-high heat, reduce sauterne to half; cool. | | 6 | In mixing bowl, mix 1 ?cups sugar, egg yolks, whole eggs with cooled sauterne and cream. | | 7 | Pour evenly into prepared molds. | | 8 | Bake in water bath 30 to 40 minutes at 350 degrees, until set. | | 9 | Cool then chill (make day before serving). | | 10 | To serve, unmold puddings on individual serving plates. | | 11 | On one side, spoon heavy cream. | | 12 | On the other, spoon passion fruit. | | 13 | Makes 4 to 6 servings. | | 14 | Preparation time: 15 minutes baking time: 30 to 40 minutes maggie beers, pheasant farm resturant nuriootpa, south australia, australia (c) salt lake tribune, april 21, 1993 |
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