CookEat Recipe
English Bread Pudding
Stale-bread currant macaroon custard in a quart mould with vanilla Sabayon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2129. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Safe egg74°C in pudding and Sabayon; measure quart-mould filling rather than infer bread/cream/eggs fit. Limites : Cold soaking milk amount, mould filled volume, macaroon size and No102 sauce coverage unprinted.
Method
Steps
Step 1
Cut bread half-inch and soak in a recorded little cold milk five minutes; squeeze out. Mix bread with butter, sugar, THREE pudding yolks, TWO whole pudding eggs, currants, six macaroons, vanilla, salt and two gills cream.
Step 2
Butter a quart mould, fill only to safe measured capacity and record actual excess if any. Bake in half-height hot-water bath forty-minute historical guide to egg custard74°C, unmould hot.
Step 3
Make No102 Sabayon ONCE from its embedded SEPARATE two pasteurized yolks, sugar, milk, cream and vanilla: beat yolks/sugar two minutes, temper boiling dairy, stir three-minute guide to 74°C, strain, measure actual finished sauce and pour recorded amount over pudding.
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