| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Puddings |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 4 |
|
Eggs |
| 1 |
c |
Light brown sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
pn |
Nutmeg |
| 1 |
ts |
Pure vanilla extract |
| 3 |
c |
Heavy cream |
| 1 |
c |
Milk |
| 6 |
c |
Day-old bread cubes; (1/2-inch) |
| 2 |
c |
Crumbled Pralines; see * Note |
| 2 |
c |
Anglaise Sauce; see * Note |
INSTRUCTIONS
* Note: See the "Pralines I" and "Anglaise Sauce" recipes which are
included in this collection.
Preheat the oven to 350 degrees. Grease muffin tins with the butter.
In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla
together. Whisk in the cream and milk. Fold in the bread and pralines.
Cover the mixture with plastic wrap and place in the refrigerator.
Refrigerator for 2 hours. Spoon the filling into each muffin tin. Place the
muffin tin on a baking sheet and bake for about 30 to 35 minutes or until
the center is firm. Serve the pudding with the Anglaise Sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A62 broadcast 10-17-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse
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