Tuesday, September 7, 2010
In times of having too many egg yolks in storage, one has to think of a way out. Especially when egg yolks have been sitting in the air-tight container inside the fridge for more than 2 days. I have to do something about them or else they will be wasted... and I won't let it happen!
Well, many food bloggers have come out with an ice cream solution. That means after producing lots of cute macarons or an appealing pavlova or whatever that uses up the egg whites and abandons the egg yolks, one should quickly think of the ice cream to accompany his first baking. What if one refuses to do so, let's say he is bored of ice cream or in worse case, he doesn't have an ice cream maker to process the ice cream itself? What is he going to do?
There should be a recipe to run to.... quickly!
After churning out a lot of meringue in my last session of Pavlova, I was in the middle of this exact situation and I told myself I had to find a solution. Anything but not ice cream, I just had too much ice cream lately and I could see the grin in T's face everytime I offered him ice cream.
After flipping through baking books and browse the internet, I found my super duper recipe. It simply consumes my entire bowl of yolks in one go. Call it a miracle for someone who is in need!
MINI RAISIN AND CRANBERRY BREAD PUDDING
Makes 12-16 mini pudding
Prepare: one 8.5 inch square cake mould and one 2 inch cake ring.
- Egg yolks > 6
- Granulated sugar > 100 grams
- Lime zest > 3 teaspoons
- Whipping cream > 450ml
- Whole milk > 150ml
- Vanilla essence > 1 teaspoon
- Raisins > 100 grams
- Dried cranberries > 100 grams
- 4 inch square bread slices, thickness 1.5cm, crust in tact > 8 slices
- Combine raisins and dried cranberries in a bowl. Set aside.
- Preheat oven to 170C.
- Grease and line the bottom and sides of a 7inch square cake mould.
- Beat egg yolks and sugar until pale and thick. Add lime zest and beat briefly. Set aside.
- Separately boil whipping cream and vanilla essence in a saucepan.
- Immediately pour the hot mixture into the egg mixture while whisking constantly. Set aside.
- Scatter half of the dried fruits throughout the cake mould.
- Dip 4 bread slices, one at a time, into egg mixture and toss it gently to cover completely. Place these slices of coated bread on top of the scattered fruits. Press firmly.
- Spread the rest of dried fruits on bread layer.
- Dip other 4 slices of bread in the egg mixture and lay them on top of the fruits.
- Pour the remaining egg mixture into the cake mould.
- Bake at 170C for one hour or until the pudding is firm.
- Remove from oven and leavepudding to cool in the mould.
- Refrigerate overnight.
- The next day, invert cake mould on a baking tray. Remove the lining paper.
- Use 2 inch cake ring to cut out 12-16 pieces of mini puddings.
- Invert puddings and place on serving plate.