| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cyberealm, Desserts |
8 |
Servings |
INGREDIENTS
| 8 |
sl |
Pumpernickel bread, crusts removed |
| 1/4 |
c |
Currants |
| 1 |
c |
Milk |
| 1 |
oz |
Unsweetened chocolate, fine- ly chopped |
| 3/4 |
c |
Sugar |
| 1/4 |
ts |
Vanilla |
| 1/4 |
c |
Butter, melted |
| 2 |
c |
Whipping cream |
| 3 |
oz |
Semisweet chocolate, finely chopped |
| 9 |
|
Egg yolks |
INSTRUCTIONS
1. Lightly brush bread slices with melted butter. Place bread in
greased 2 1/2 quart 4 inch deep baking pan or souffle dish. Sprinkle
bread with currants and set aside.
2. Bring whipping cream and milk to a boil in a small saucepan. Whisk
in chopped chocolate until melted. Whisk together sugar, egg yolks,
and vanilla. Beat cream/chocolate mixture into egg mixture. Blend
well.
3. Pour over bread slices and currants. Let stand 30 minutes to allow
bread to soak up liquid. Cover pan with buttered foil and place in a
larger pan filled halfway with warm water.
4. Bake at 350F for 45 minutes - 1 hour, or until knife inserted in
pudding comes out clean. Cool slightly. Serve with whipped cream,
if desired.
Source: Michael Roberts, Chef/Co-Owner Trumps Restaurant, Los Angeles
Typed in MM format by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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