Mccormick And Schmick's Brioche Pudding Recipe - Cooking Index
Mccormick And Schmick's Brioche Pudding Recipe - Cooking Index
| 3 | Four-inch brioche - (to 4) | |
| 6 | Egg yolks | |
| 1 teaspoon | 5ml | Vanilla extract |
| 3 cups | 711ml | Whipping cream |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 6 tablespoons | 90ml | Semisweet chocolate chips |
Cut brioche into 1/2-inch-thick crouton-size squares (you'll need about 40). Toast in 350 degree oven 10 minutes. Set aside.
Beat together egg yolks, vanilla and sugar in bowl. Scald cream in medium saucepan over medium heat. Pour 1 cup cream into egg mixture to temper, then return cream and egg mixture to saucepan. Cook over medium-low heat, stirring, until slightly thickened, about 3 to 4 minutes.
Place 1 tablespoon chocolate chips and 6 or 7 croutons in each of 6 (6-ounce) ramekins. Pour custard over croutons and chocolate. Immerse croutons completely in custard.
Place cups in baking pan filled halfway with hot water. Bake at 350 degrees until pudding is set, about 40 minutes.
This recipe yields 6 servings.
Each serving: 674 calories; 165 mg sodium; 437 mg cholesterol; 57 grams fat; 29 grams carbohydrates; 7 grams protein; 0 gram fiber.
Source:
The Los Angeles Times, 09-15-1999
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