Chocolate bread pudding with cream anglaise

3H5A1830

 

 

Baking Temp: 140*c for 15-20min

Portion size: 5 small ramekins

 

Ingredients Quantity
Bread 3 slices
Milk 200ml
Sugar 25gm
Egg 2pc
Vanilla 1tsp
Butter 15gm
Chocolate 55%Lemon zest 50gm1pc
 

Method

  1. Trim the crust of the bread slice, spread butter on to each slice.
  2. Cut it into smaller pieces and place them into the ramekins.
  3. Boil milk with vanilla, lemon zest and sugar. Ones boiled take off the heat and add chocolate.
  4. Mix well and pour the mix over beaten egg.
  5. Beat the egg into separate bowl and pour the boiled milk over it.
  6. Pour the mix over the bread top with pecan nuts and let it soak.
  7. Bake in baine marie at 140*c for 15 to 20 min.
  8. For anglaise-Boil cream with vanilla, Cream egg yolk and sugar till pale.
  9. Pour the boil cream over the egg yolk mixture, mix and pour it back into the pan and cook till thick.
  10. Strain and serve warm with pudding

Vrushali Jadhav

Developing a strong affinity towards cooking food as a child, made her pursue her passion to graduate with a Bachelor’s degree in Hotel Management from IHM Goa and also become the best outgoing student in Culinary Arts. Her dedication and commitment to excel has made her a name in the Culinary Fraternity in the UAE. Her professional career started with the Jumeirah Hotels & Resorts spotting immense talent in her made her a part of the pre-opening team at the prestigious Madinat Jumeirah Hotel in 2004. She has taken challenges and opportunities as they came, moving from the Jumeirah Group to the Dusit Thani and then to The Palace Down Town, where she worked as the Head Pastry Chef, making the hotel a famous F&B offering in Dubai. In her journey as a Pastry Chef she has traveled to Switzerland and Malaysia, to work with world class master-chefs.

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