Recipes On Rails: New Recipes tagged with pudding

Chocolate Bread Pudding

2012-05-22 14:11:43 UTC

Ingredients:

Chocolate
0.75 pound chocolate, melted semisweet
1.0 cup Sugar, brown, solidly packed
0.25 pound Butter

Bread soak
2.0 cup Milk
3.0 each Egg
2.0 tablespoon Vanilla
2.0 teaspoon coffee, instant espresso powder
0.5 teaspoon salt
1.0 pound Bread cubed

Instructions:

Melt the chocolate, brown sugar and butter in a pan over low heat. Stir till dissolved.

Preheat oven to 350. Grease a 9 inch springform with butter.

Stir over low heat till dissolved.

Mix the Milk, egg, vanilla, instant espresso and salt.

Add the bread cubes to the the milk mixture and stir until most of the milk mixture is absorbed.

Fold the chocolate mixture into the bread.

Turn the mixture into the greased springform.

Bake at 350 for about an hour or until center springs back when gently pressed.

Servings: 8
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/563

Pana Cotte

2012-05-22 19:08:02 UTC

Ingredients:

225.0 gram Cream, Heavy
500.0 gram Cream, Half-and-half
115.0 gram Sugar
7.0 gram Gelatin, granulated
1.0 teaspoon Vanilla

Instructions:

Mix the gelatin with some of the half-and-half and set aside to bloom.

Put the cream, half-and-half, and sugar into the ThermoMix. Process at 80C for 5 minutes at speed 1 with butterfly. Mixture should just reach 80 at the end of the 5 minutes. (Alternatively, mix in a sauce pan till the mixture reaches about 170 F). Add the gelatin/cream mixture and process another minute or two without heat, or until gelatin dissolves.

Portion into individual cups/ramekins and chill for at least two hours.

My favorite way to serve is to make a sugar syrup with a cup of sugar and a cup of water. Heat and reduce by about 1/3 or until a consistency you like. It can be rather thin. Place the syrup into a blender (or the ThermoMix) and add a handful of fresh basil leaves. Process on high for about a minute. Filter and reserve. Serve the pana cotta with a small ladle of the syrup. Sprinkle with cleaned passion fruit seeds (they are black to make a nice presentation, and crunchy to offset the creamy pana cotta.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/655

Scallop on Corn Pudding

2012-05-18 07:33:35 UTC

Ingredients:

12.0 each scallops, sea large, dry, intact
3.0 tablespoon Oil, Grapeseed

Instructions:

Prepare the pudding, sauce and oil.

Put a portion of the pudding on the plate. NOTE: Pudding recipe uses a mini muffin tin. I've yet to have them pop out of the tin properly. If they fall apart, scoop out what sticks to the tin, and top with the part that did come out. Very little is visible.

Preheat your pan to very hot. Remove the little muscle from the scallops. Season the scallops with salt and pepper. Add oil to the hot pan and then add the scallops. Do not move them. Let them sit till they develop a nice sear. Turn once and cook till done. NOTE: Be carefull here as it is very easy to overcook a scallop. I like about 120 internal temp.

Place one serving of the pudding on the plate. Top that wih 1 tablespoon of the sauce, and then 1 scallop. Drizzle very little of the lemongrass oil on the plate and serve. Be careful with the oil as it is intensely flavored.

Servings: 12
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/583