Advent-ures in cooking
Dec. 12th, 2010 11:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
blamebramptonI accidentally invented the evilest pudding in the world. Should you wish to feel your arteries seize up, and have your friends thank you even as they clutch at their hearts, here is the recipe.
1 loaf brioche
1 tub chocolate spread (the proper stuff, not Nutella, Belgian for preference)
At least 100g chunks of dark/bittersweet chocolate (more is fine, whatever you have)
300mL cream
450mL whole milk
vanilla pod, split, or 2tsp vanilla extract
6 eggs
85g caster sugar
1. Preheat the oven to 175° C. You can butter your pudding dish at this point, but I never bother. You want a dish that is deep-sided and at least 6-8 cups in volume. Find a larger baking dish that you can sit the first one into, pour water into the outer dish until it comes halfway up the sides of the small, inner dish
2. Pull apart the brioche into medium-sized pieces and slather them merrily with chocolate spread. Cover the base of the inner dish with the brioche pieces and scatter chocolate chunks over and between the pieces.
3. In a 2L saucepan, heat the milk and cream together, with the vanilla. At the same time, beat the eggs and sugar together in a large bowl until the sugar is dissolved. When the milk starts to bubble, remove the vanilla pod if used (you can give it a v quick rinse, pat it dry and pop it into your sugar jar for delicious flavoured sugar if you like). Pour a small amount of milk into the egg mixture and beat in. Add milk to egg little by little, beating after each addition, until it's all in the bowl, then pour back into the saucepan and stir constantly until it heats through. You don't need to thicken this custard mix, just warm up the eggs.
4. Pour the custard mix over the brioche pieces. Squish the brioche down into the custard, helping it to soak into the bread. Pop the two dishes into the oven, on an oven tray if you would like for easier handling. Bake for 45 minutes. Serve hot, or cold, with cream or ice cream if you really and truly hate your arteries. Mmmmmmmm ...
1 loaf brioche
1 tub chocolate spread (the proper stuff, not Nutella, Belgian for preference)
At least 100g chunks of dark/bittersweet chocolate (more is fine, whatever you have)
300mL cream
450mL whole milk
vanilla pod, split, or 2tsp vanilla extract
6 eggs
85g caster sugar
1. Preheat the oven to 175° C. You can butter your pudding dish at this point, but I never bother. You want a dish that is deep-sided and at least 6-8 cups in volume. Find a larger baking dish that you can sit the first one into, pour water into the outer dish until it comes halfway up the sides of the small, inner dish
2. Pull apart the brioche into medium-sized pieces and slather them merrily with chocolate spread. Cover the base of the inner dish with the brioche pieces and scatter chocolate chunks over and between the pieces.
3. In a 2L saucepan, heat the milk and cream together, with the vanilla. At the same time, beat the eggs and sugar together in a large bowl until the sugar is dissolved. When the milk starts to bubble, remove the vanilla pod if used (you can give it a v quick rinse, pat it dry and pop it into your sugar jar for delicious flavoured sugar if you like). Pour a small amount of milk into the egg mixture and beat in. Add milk to egg little by little, beating after each addition, until it's all in the bowl, then pour back into the saucepan and stir constantly until it heats through. You don't need to thicken this custard mix, just warm up the eggs.
4. Pour the custard mix over the brioche pieces. Squish the brioche down into the custard, helping it to soak into the bread. Pop the two dishes into the oven, on an oven tray if you would like for easier handling. Bake for 45 minutes. Serve hot, or cold, with cream or ice cream if you really and truly hate your arteries. Mmmmmmmm ...
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Date: 2010-12-12 01:19 pm (UTC)no subject
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Date: 2010-12-12 01:31 pm (UTC)Now I need a very, very small brioche and a tiny bar of organic chocolate...
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Date: 2010-12-12 01:32 pm (UTC)no subject
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Date: 2010-12-12 01:25 pm (UTC)no subject
Date: 2010-12-12 01:29 pm (UTC)I have half a pud left, if you can get here by tomorrow night.
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Date: 2010-12-12 02:05 pm (UTC)no subject
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Date: 2010-12-12 02:23 pm (UTC)no subject
Date: 2010-12-12 02:28 pm (UTC)no subject
Date: 2010-12-12 03:24 pm (UTC)And, just so you know, I felt an artery almost seize up as I read through the recipe. *lol*
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Date: 2010-12-12 03:31 pm (UTC)However, I recently found a brand from Belgium that tastes just like the ones of mu childhood! Now if I can just find someone who imports Pims Lu biscuits here, the chocolate mousse for preference, but I would settle for the raspberry, my future as a chocaholic will be happily secured!
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Date: 2010-12-12 03:49 pm (UTC)no subject
Date: 2010-12-12 07:27 pm (UTC)no subject
Date: 2010-12-12 03:54 pm (UTC)NNNNNNGN CHOCOLATE + CREAM.
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Date: 2010-12-12 05:30 pm (UTC)no subject
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Date: 2010-12-13 05:38 am (UTC)no subject
Date: 2010-12-13 06:34 am (UTC)no subject
Date: 2010-12-16 12:51 pm (UTC)May have to make a stop at the shops tomorrow...
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Date: 2010-12-21 11:12 pm (UTC)http://www.food.com/recipe/chocolate-bread-pudding-444555