CookEat Recipe
Spanish Bread Pudding with Vanilla Sabayon
A browned bread-crumb and egg pudding steamed in a water bath, unmoulded and served with warm vanilla Sabayon.
Method
Steps
Step 1
Lightly butter the inside of a clean food-safe quart pudding mould.
Step 2
Heat about 56 g clarified butter in a saucepan, stir in about 120 mL fresh bread crumbs by volume and cook until lightly golden.
Step 3
Add about 240 mL hot milk, stirring until thick, then remove from heat and stir for five minutes to begin cooling.
Step 4
Mix in about 56 g powdered sugar, one teaspoon vanilla essence, two whole eggs and the yolks of three additional separated eggs after the base has cooled enough not to scramble them.
Step 5
Beat the three reserved whites to stiff foam and fold them in gently.
Step 6
Fill the prepared mould.
Step 7
Set the mould in a stable oven pan and add hot water around it to roughly half its height.
Step 8
Bake in a preheated 175°C oven for about 30 minutes, extending until the centre is set and reaches 74°C.
Step 9
Lift out carefully and unmould onto a clean warm dish.
Step 10
For the vanilla sabayon, beat two pasteurized egg yolks with 28 g sugar for two minutes.
Step 11
Bring about 120 mL milk and 120 mL cream with seven drops vanilla essence to a boil.
Step 12
Temper the yolks with the hot dairy, return to gentle heat for three minutes without a hard boil, verify 74°C, then strain through clean cheesecloth into a separate warm sauce bowl.
Step 13
Serve the pudding with this sauce.
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