CookEat Recipe
Ginger Pudding with Sabayon
Six baked ginger-crumb puddings with warm vanilla Sabayon custard.
Method
Steps
Step 1
Mix pudding butter, two whole raw eggs and salt five minutes.
Step 2
Add sugar, one level tablespoon grated stem ginger preserved in plain sugar syrup, freely drained before grating without pressing or rinsing, plain breadcrumbs, cold milk and vanilla; mix five more minutes.
Step 3
Divide among six lightly buttered moulds, put in baking pan with boiling water halfway up and bake in hot oven 30 minutes until centres reach 74°C.
Step 4
As puddings approach the end of baking, prepare the following vanilla sabayon sauce for immediate hot finishing.
Step 5
Prepare the vanilla sabayon sauce: beat two pasteurized egg yolks and sugar two minutes, bring milk, cream and seven drops vanilla to boil, temper into yolks, stir on gentle heat about three minutes without hard boil until 74°C, strain through clean cheesecloth.
Step 6
Unmould the puddings onto a warm dish, pour the sabayon over them and serve.
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