INGREDIENTS

INSTRUCTIONS

BOURBON SAUCE
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 17 Aug 1993 01:45:17 GMT
Preheat the oven to 350F.  Place the chocolate in a small heatproof bowl.
Add 3 tablespoons of hot water and set the bowl over a pan of hot but not
simmering water.  Stir with a whisk until the chocolate is melted and
smooth. Remove the bowl from the water and let the chocolate cool to room
temperature.
Coarsely chop the pecan pieces in a food processor.  Remove 1/2 cup of the
pecans and set aside.  Add 1 tablespoon of the sugar to the remaining nuts
and grind to a fine powder. Combine the finely ground pecans, bread crumbs
and cinnamon in a bowl; mix well and set the mixture aside.
In a large mixer bowl, beat the butter with half the remaining sugar until
soft and light. Beat in the cooled chocolate and then the bourbon. Add the
egg yolks, one at a time, beating until smooth. Stir in pecan bread crumb
mixture.
In a large bowl, beat the egg whites with the salt until they form very
soft peaks. Gradually beat in the remaining sugar in a slow stream and
continue beating until the egg whites hold soft peaks. Stir 1/4 of the
beaten egg whites into the chocolate batter, then gently fold in remaining
egg whites.
Pour the batter into a buttered 1 1/2 quart baking dish or 8 inch square
baking pan.  Smooth the top.  Scatter the reserved chopped pecans evenly
over the surface of the batter. Place the baking dish in a larger pan and
pour hot tap water into the larger pan to reach halfway up the sides of the
baking dish. Bake the pudding in the middle of the oven for 30 to 35
minutes, until the pudding puffs and feels slightly firm when pressed with
the palm of the hand; do not overbake.
To serve, spoon the warm chocolate pecan pudding onto dessert plates. Ladle
2 or 3 tablespoons of Bourbon Sauce over. Pass remaaining sauce separately.
Bourbon Sauce: In a medium nonreactive saucepan, combine the milk and
sugar. Bring to a boil over moderate heat.
Beat the egg yolks in a small bowl until liquified.  When the milk boils,
gradually whisk 1/3 of it into the yolks.  Return the remaining milk to a
boil over low heat and whisk in the yolk mixture. Cook, whisking
constantly, until the sauce thickens, 1 to 1 1/2 minutes; do not let boil.
Immediately remove from the heat.
Whisk the sauce constantly for 1 minute to cool.  Strain through a fine
sieve into a bowl and whisk for 30 seconds.  Stir in the bourbon and the
vanilla.  Serve warm.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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