PUDDING A LA GRANDE BELLE
This elegant pudding is a delightful combination of textures and flavors, perfect for a comforting dessert. The creamy custard base, infused with the subtle sweetness of sugar and the delicate aroma of currants, creates a satisfying treat. This classic recipe is easy to make and offers a taste of history with a touch of modern simplicity. Serve warm with a simple sauce for an unforgettable experience.
Ingredients
- 2/3 cup Bread, crumbed (Quantity estimated (not specified in original recipe))
- 1/4 cup Dried English currants (Quantity estimated (not specified in original recipe))
- 3 whole Eggs
- 1 pint Milk
- 4 tablespoons Sugar
- 1 tablespoon Butter (For greasing molds. Quantity estimated (not specified in original recipe))
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Instructions
- 1Brush small molds with butter to prevent sticking.
- 2Fill the prepared molds with crumbed bread and dried English currants.
- 3In a bowl, beat the eggs. Add the milk and sugar, and whisk until well combined.
- 4Pour the custard mixture carefully over the bread in the molds. Let stand for 5 minutes to allow the bread to absorb the custard. Place the molds in a baking pan with boiling water and bake in a preheated oven at 350°F (175°C) for 30 minutes, or steam for half an hour, until the pudding is set.
- 5Serve warm with a liquid pudding sauce.
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