INGREDIENTS

INSTRUCTIONS

Equipment: 6-cup souffle dish with vertical sides. Ideal dimensions:
6-inch diameter by 4-inch height.
Cut off the domed top and the side and bottom crust of the panettone
leaving about a bit over a pound's worth. Trim the pannettone further
so that it fits very snugly into the dish you have chosen and comes
just to the top edge of the dish. Slice it crosswise into 1/2-inch
thick slices. Leave them exposed overnight to the air or put them on
a cookie sheet in a very low oven for an hour or so, until the
panettone has dried out a bit.
Preheat the oven to 350 degrees. Combine the water with 3/4 cup of the
sugar in a heavy, 2-quart saucepan. Stir over high heat until the
sugar is dissolved and the liquid clears. Cook undisturbed until the
edges start to brown; then swirl the pan continuosly and vigorously
until all the sugar has caramelized to a golden amber color.
Immediately pour the caramel into the souffle dish.
As the caramel cools and hardens, turn the dish in all directions so
that the inside is evenly coated. The caramel will spread further in
baking.
In a saucepan, bring the milk and lemon zest to a simmer, remove from
the heat and allow to cool for a few minutes. In a large bowl, mix
well the remaining 3/4 cup sugar with the eggs. Gradually stir in the
hot milk.
Trim one slice of panettone so that it fits into the bottom of the
souffle dish. Spoon 2 or 3 tablespoons of melted butter over it and
then enough of the custard mixture to cover the panettone. Let it
absorb the custard, adding more if necessary to cover. Repeat with
additional slices of panettone, melted butter, and custard until the
dish is filled to the very top. With each slice (and especially the
last), use your palm to hold down the panettone until it completely
submerged and saturated with custard. Do not compress the panettone,
or the budino will be too dense. Drizzle any remaining butter over
the top.
Place the souffle dish into a larger pan filled with enough very hot
tap water to come three-quarters of the way up the side of the dish.
Bake for about an hour and a half. The top should be puffed and
brown, the pudding should begin to pull away from the sides of the
dish, and the internal temperature should rise to between 160 and 170
degrees. Allow the pudding to cool for at least 15 minutes. Just
before serving, run a thin knife around the inside of the dish and
unmold the pudding by inverting the souffle dish onto a large plate.
Serve warm, cut into wedges.
Yield: 8 servings.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9291
Converted by MM_Buster v2.0l.

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”