| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | Desserts, Fruits, Cheese/eggs | 4 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | c | Water |
| 1 | c | Sauterne |
| 1 1/4 | c | Heavy cream |
| 5 | Egg yolks | |
| 2 | Whole eggs | |
| 1 1/2 | c | Sugar |
| Heavy cream (in Australia, they have double cream, which is thick) | ||
| 1 1/2 | c | Passion fruit, spooned from shells and chilled |
INSTRUCTIONS
In saucepan, combine 1 cup sugar and 1 cup water. Boil until mixture reaches a golden brown color. "Arrest" the caramel by placing the pot in cold water. While hot, pour caramel into individual pudding molds (4 to 6, depending on size), running the caramel up the sides. In a saucepan over medium-high heat, reduce sauterne to half; cool. In mixing bowl, mix 1 1/2 cups sugar, egg yolks, whole eggs with cooled sauterne and cream. Pour evenly into prepared molds. Bake in water bath 30 to 40 minutes at 350 degrees, until set. Cool then chill (make day before serving). To serve, unmold puddings on individual serving plates. On one side, spoon heavy cream. On the other, spoon passion fruit. Makes 4 to 6 servings. Preparation time: 15 minutes Baking time: 30 to 40 minutes From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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