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Pistachio bread pudding with warm caramel sauce

Chef's Skillet

Great for a dinner party. (Serves 12)

For the pudding

1 quart manufacturing cream
1 teaspoon pure vanilla extract
1 cup granulated sugar
5 whole eggs
3 egg yolks
1 cup coarsely ground pistachios
1 brioche bread loaf
Pinch of salt

In a pot bring the cream, vanilla and half the sugar to a boil. In a separate mixing bowl combine the eggs and the remaining half of the sugar and salt. Grind the pistachios and dice the bread.

Combine all the ingredients in a half hotel baking pan and incorporate all the ingredients. Bake at 350 degrees, covered with foil, for up to an hour. Pick the custard to readiness it should come out clean. Cool for three hours before cutting.

For the caramel sauce

You will have extra but I assure you this is the perfect sauce!
1⁄2 cup water
35 1⁄4 ounces granulated sugar
1 quart manufacturing cream
3 1⁄2 ounces unsalted butter
1⁄4 ounce Grand Marnier
2 big pinches of salt

Place the water into a pot and evenly pour the sugar on top. Cook at mid-high on the range. The sugar takes two forms- first it crystallizes then cooks back down (changing in color). You can briefly shake the pan to ensure even cooking but do not stir! Let it do its thing! Once you start to get an even golden color (shaking the pot in a circular motion) and all of the sugar crystals are dissolved and it looks like a caramel sauce, then add your hot cream. Do not add cold fat to hot sugar! Whisk and let it steam out the water from the cream. By then it should look even and no longer bubbling. Finish with butter, Grand Marnier and salt.

BY ELI FREEBAIRN
Executive Chef
West Coast Tavern
2895 University Ave.
San Diego, CA 92104
619-295-1688
westcoasttavern.com



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Posted by LGBT Weekly on Jun 30, 2011. Filed under Chef's Skillet. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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