pudding

Queen of Puddings

 
2 1/2 cups  Milk
1 Lemon, zested and juiced
3 Eggs, medium, separated
1 Sugar, superfine, firmly packed
2 cups Brioche, broken into coarse crumbs
9 Tblsp Blackberry & Wild Blueberry Confiture
  

Preheat the oven to 325°F. Heat the milk with the lemon zest in a saucepan until it comes to a boil.  Meanwhile, whisk the egg yoke and 1/4 cup or the sugar until thick and pale.  Gradually whisk in the hot flavored milk. Stir in the brioche crumbs.  Put six 1-cup ramekin dishes in a roasting pan and divide the custard among them. Bring the pan over to the oven, place on the oven rack and pour boiling water into the pan to come half way up the sides of the dishes. Bake for 30 minutes until just set. Remove the ramekins from the oven and brush the warmed confiture liberally over the top of each pudding. Transfer to broiler pan.  Preheat broiler.  Whisk the egg whites until stiff but not dry. Gradually wisk in the remaining sugar to make a meringue.  Spoon on top of the confiture, taking the meringue to the edges of the dishes.  Broil for 1 to 2 minutes until golden.  Serve immediately.

 



Confiture Bread Pudding

1 1lb loaf challah bread, sliced ½ inch thick
¾cup +3 Tbsp your favorite High Desert Confiture
4 large eggs
½ cup sugar
2 ½ cups +1 Tbsp whole milk or half and half
1 tsp pure vanilla extract
6 Tbsp butter, unsalted, melted
¾ cup confectioner's sugar

Preheat the oven to 375ºF. Butter a 9 x 13 inch glass baking dish. Arrange half of the challah in the dish; tear the slices to fit. Spread ¾ cup of the confiture on top; cover with the remaining challah. Whisk the eggs, sugar, 2 ½ cups of the milk and the vanilla and pour over the challah; press to soak and brush with 4 Tbsp of the butter. Cover with foil and bake for 24 minutes, remove the foil halfway through, until the pudding is set; remove from the oven. Preheat the broiler. Blend the remaining 1 Tbsp of milk with the confectioner's sugar. Add the remaining butter and confiture and stir until the glaze is smooth. Spread all but ¼ cup of the glaze over the pudding and broil until