You may also like
Categories:
armagnac prunes peaches heavy cream vanilla sugar cinnamon sticks vanilla beans orange egg yolks Bread unsalted butter sugar cornstarch salt water unsalted butter lemons lemon juice
Viewed: 57 - Published at: 5 years agoIngredients
- 1 13 cups armagnac
- 7 ounces pitted prunes
- 7 ounces assorted dried fruit (such as peaches, apricots, and pears)
- 5 cups heavy cream
- 2 cups half-and-half
- 34 cup vanilla sugar or 34 cup granulated sugar, plus more for sprinkling
- 2 cinnamon sticks
- 2 vanilla beans, split lengthwise and seeds scraped
- 1 orange, zest of
- 12 large egg yolks
- day-old brioche bread, cut into 1 1/4-inch cubes
- unsalted butter, room temperature, for parchment paper
- 1 12 cups sugar
- 3 tablespoons cornstarch
- 1 pinch salt
- 2 12 cups warm water
- 7 tablespoons unsalted butter, cut into pieces
- 2 lemons, zest of
- 12 cup fresh lemon juice
Method
- In a medium saucepan, combine Armagnac and dried fruits.
- Bring to a simmer.
- Cook, stirring occasionally, until soft, about 8 minutes.
- The fruit should absorb all of the Armagnac.
- Remove from heat.
- Coarsely chop; set aside.
- In a large saucepan, combine heavy cream, half-and-half, sugar, cinnamon sticks, vanilla pod and seed scrapings, and orange zest.
- Bring just to a boil over medium-high heat, stirring occasionally.
- In a medium bowl, whisk egg yolks.
- While whisking constantly, gradually ladle half the hot cream mixture into the yolks.
- Return to saucepan over medium heat.
- Cook, whisking constantly, and scraping the sides and edges of the pan untl thickened enough to coat the back of a wooden spoon, about 5 minutes.
- Strain through a large sieve into large bowl, discarding the cinnamon sticks, vanilla pods, and orange zest.
- Preheat oven to 350F Place brioche cubes in a large bowl.
- Add dried fruit, reserving 1/2 cup.
- Pour custard over brioche cubes; toss to combine.
- Divide brioche cubes evenly between two 2-quart ovenproof bowls; the cubes will mound on top.
- Sprinkle reserved fruit over the top of each pudding.
- Sprnkle tops of puddings with sugar.
- Let stand until bread is saturated, about 20 minutes.
- Brush two 12x12-inch pieces of parchment paper with butter.
- Place parchment paper, butter side down, over bread.
- Cover parchment with aluminum foil to seal.
- Place puddings in a large, deep roasting pan.
- Place in oven, and add enough boiling water to roasting pan to come 3-inches up sides of bowls.
- Bake for 1 hour.
- Uncover, and bake until set, 35-45 minutes more.
- Serve warm or at room temperature.
- Will keep refrigerated for 3 days.
- To reheat: Preheat oven to 350F Place puddings in a deep roasting pan.
- Place in oven and add enough water to roasting pan to come 3-inches up sides of bowls.
- Reheat until warm through, about 20 minutes.
