Chocolate brioche bread pudding
Chocolate brioche bread pudding
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 15 minutes | Serves 9 to 12
Ingredients
3 cups heavy cream 3 cups milk 1/2 vanilla bean or 1/2 teaspoon extract 12 egg yolks 3/4 cup sugar
Preparation

Step 1 In a large heavy-bottom pan, bring the cream, milk and vanilla to a strong simmer. While the liquids are heating, combine the egg yolks and sugar in a large bowl and whisk well to combine.

Step 2 Slowly ladle about 2 cups of the heavy cream mixture into the bowl with the eggs, whisking constantly to combine and temper (carefully heat) the eggs. Tempering will help to keep the eggs from curdling as they cook to form the custard sauce.

Step 3Slowly whisk the egg mixture into the pan with the cream, and heat again over medium heat. Continue heating, stirring constantly, until the mixture is thickened to a heavy sauce consistency. Be sure to scrape the bottom of the pan while stirring to prevent the eggs from curdling at the bottom.

Step 4When the sauce is thickened, immediately remove the pan from heat, and strain into a wide bowl set over a larger bowl of ice water; don’t press the custard through the strainer, but let it drain naturally to sift out any solids. Discard any solids in the strainer, and stir until the sauce is just warm. This makes about 1 1/2 quarts of sauce, which will keep, covered and refrigerated, up to 5 days; warm the sauce in a bowl set over a pan of simmering water, stirring gently, until heated through.

Description
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