WEEK 8 - BREAD BUTTER PUDDING, VANILLA SAUCE, CHOCOLATE PUDDING AND CREME ANGLAISE


For this I would like to share the recipe of Bread butter pudding, Vanilla sauce, Chocolate pudding and Creme anglaise . Hope you guys to try this recipe, its so each to do with the recipe that given. 

BREAD BUTTER PUDDING RECIPE 

375 ml – Milk

250 ml – Heavy Cream

44 gm – Butter; melted

2 nos – Eggs

300 gm – Bread; sliced

100 gm – Castor Sugar

50 gm – Raisin

25 gm – Almond; grounded



METHOD


 1.      Put the sliced of bread into the ovenproof dish.

2.      Beat the eggs in a bowl. Add the milk, cream, butter, sugar; stir well.

3.      Pour this moisture over the bread and leave it for 30 minute.

4.      Sprinkle almond on top of the pudding. Bake.

5.      The top should be golden brown when the pudding is ready. Serve hot. 
VANILLA SAUCE RECIPE


100 ml – Milk

100 ml – Heavy Cream

25 gm – Castor Sugar

7 gm – Custard Powder

30 ml – Water          

             A drop vanilla essence

METHOD

1.      In a mixing bowl, add all the ingredients. Stir and strain.

2.      Pour the mixture into saucepan, bring to heat and summer. Over low heat, stirring constantly with a wooden spoon until the mixture thickens.

3.      The sauce is done when you can dip a spoon into it, then draw your finger over the back of the spoon and have a track remain that is almost free of sauce.

4.      Remove the sauce from the heat. Serve, or chill and use later.
CHOCOLATE PUDDING RECIPE


Ingredient A

1 ¼  cups – Castor Sugar

½ cup – Cocoa Powder

¼ cup – Cornstarch

½ tsp – Salt

Ingredient B

2 ½  cups – Milk

Ingredient C

¼ cup – Butter/Margarine

2 tsp – Vanilla Essence



METHOD

1.      Mix the ingredient A

2.      Add in ingredient B

3.      Cook – medium heat – boils and thickened

4.      Remove from heat, stir in ingredient C



 CREME ANGLAISE RECIPE


1 tsp – Vanilla Essence

250 gm – Heavy Cream

125 gm – Milk

115 gm – egg yolk

50 gm- Castor Sugar

4 gm – Salt


METHOD

1.      All in one

2.      Heat the ingredient

3.      Whisk until nappe consistency

4.      Strain, cool at room temperature



 

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