Gingered Creme Anglaise

A new twist on a classic Fall flavor.  To make the Pumpkin Bread Pudding, the only thing you would have to buy would be the heavy cream, everything else you already have.

Pumpkin Bread Pudding Recipe

Pumpkin Bread Pudding

4 cups white bread, cut into cubes

4 eggs

3 egg yolks

1 ½ cups milk

1 ½ cups heavy cream

¾ cup canned pumpkin puree

1 cup sugar

¼ tsp. salt

1 Tbsp. rum or brandy

¼ tsp. nutmeg

1 tsp. cinnamon

¼ tsp.  ground cloves

2 Tbsp. butter, cold and cut into pieces

Preheat oven to 350 F.  Grease a 13 x 9 inch baking pan.  Put dry bread cubes on cookie sheet in oven 10 to 15 minutes.  Place bread cubes in pan.

In large mixing bowl, whisk together all pudding ingredients except butter.  Pour mixture over bread cubes.  Let sit 10 minutes until bread is fully soaked.  Dab butter over top.

Bake 40 to 50 minutes.  Pudding should be set in center, but not dry.

 

(Recipe for Pumpkin Bread Pudding was in Newsday, USA Weekend, 2013)

 

 

Gingered Creme Anglaise

 

Gingered Crème Anglaise

Gingered Crème Anglaise

1 cup milk

1 cup heavy cream

2 tsp. ground ginger

1 tsp. vanilla

5 tsp. egg yolks

½ cup sugar

 

In a medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally.  Remove from heat.

While mixture is heating, in a medium bowl, whisk together egg yolks and sugar until smooth.  Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly.  This is to temper the mixture so that the eggs do not cook when combining two temperatures.  Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly.  Returning pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon.  Do not boil, or sauce will CURDLE (see Quick Tip).  Set aside, uncovered.  Pour over warm pudding, and serve.

Quick Tip:

No stale bread?  Dry bread cubes on a cookie sheet in 350 F. oven for 10 to 15 minutes.

When baking, pudding edges will puff up higher on the sides, but will deflate once it’s removed from the oven.

If sauce curdles, remove from stove and whirl in a blender.  As hot liquids tend to splash, be careful, the sauce DOSE NOT SPLASH OUT OF THE BLENDER WHILE BLENDING.

To store, cover and chill separately in airtight containers for up to 3 days.  Reheat just before serving.

(Recipe for Gingered Crème Anglaise was in Newsday, USA Weekend, 2013)