Recipe By : Bon Appetit, Sep, 1995
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Puddings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Sugar
1/2 c Water
1/4 c Light corn syrup
1 tb Fresh lemon juice
1 1/4 c Whipping cream
1 c Pecans -- chopped, toasted
2 tb Bourbon
Pudding:
2 c Milk (not low or nonfat)
2 c Whipping cream
1 c Sugar
8 oz Semisweet chocolate -- chopped
8 lg Eggs
1 tb Vanilla extract
1 lb Unsliced egg bread -- crusts
- cut into 1" pieces
For Sauce:
Stir sugar and water in heavy large saucepan over medium heat until
sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and
boil without stirring until syrup turns deep amber, brushing down
sides of pan wih wet pastry brush and swirling pan occasionally.
Remove from heat. Pour in cream (mixture will bubble up). Stir over
low heat until caramel is melted and smooth. Increase heat; broil
until sauce is reduced to 1-2/3 cups, stirring often, about
4 minutes. Remove from heat. Mix in pecans and bourbon.
For Pudding:
Preheat oven to 350 F. Combine milk, cream, and sugar in heavy large
saucepan over medium-high heat. Stir until sugar dissolves and
mixture comes to boil. Remove from heat. Add chocolate; stir until
smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk
in chocolate mixture. Add bread cubes. Let stand until bread absorbs
some of custard, stirring occasionally, about 30 minutes.
Transfer mixture to 13x9x2" glass baking dish. Cover with foil. Bake
until set in center, about 45 minutes. Uncover; cool at least
15 minutes.
Serve pudding warm or at room temperature with warm sauce.
