CookEat Recipe
Pudding Saxonne
Individual vanilla puddings served with warm sabayon sauce.
Method
Steps
Step 1
Bring 240 mL pudding milk with half a vanilla bean to a boil and stand on the range corner.
Step 2
Gradually pour into 57 g sifted flour while stirring with a wooden spoon; add half the 57 g sugar and half the 57 g butter.
Step 3
Cook five minutes or until well thickened, then transfer to a bowl and cool.
Step 4
Remove the vanilla bean.
Step 5
Use four whole shell eggs for the pudding: four yolks and three of their same whites, with one unused white kept outside this dish.
Step 6
Add the remaining half sugar and half butter and the four yolks one by one, briskly mixing.
Step 7
Beat the same three whites to a froth and lightly fold for one minute.
Step 8
Fill six clean individual moulds, stand in a tin of hot water to half mould height outside the food, and bake in the 180°C oven for about twenty-five minutes.
Step 9
Continue baking until each pudding reaches 74°C in the centre.
Step 10
For the sabayon, beat two additional pasteurized yolks with 28 g sugar for two minutes.
Step 11
Boil 120 mL milk with 120 mL cream and seven drops vanilla essence. Gradually stir into the yolks.
Step 12
Stir over gentle heat for about three minutes without boiling, until the sauce reaches 74°C. Strain through cheesecloth.
Step 13
Unmould the six puddings onto a warm, deep dish and pour the warm sauce over them.
Step 14
Refrigerate any unused sauce promptly.
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