Wednesday, July 22, 2009

Caramel Truffles


Caramel truffles:

Makes 34 (11 g each):

100 g sugar
20 g butter at room temperature
125 g cream
142,5 g dark chocolate, chopped
85 g milk chocolate, chopped
Cocoa

Caramelize sugar with a bit of water.
Add the butter then the warm cream.
In a bowl, pour the toffee over the chocolate and stir until creamy.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
Put the cocoa on a plate.
With greased hands make small balls with the truffle mixture and gently roll each truffle in the cocoa to coat.

(Picture and recipe courtesy - flagrantedelicia.)

Monday, July 13, 2009

New Orleans Bread Pudding


Ingredients

Pudding:
1/4  cup  raisins
2  tablespoons  Bourbon
1 1/4  cups  2% reduced-fat milk
1/2  cup  sugar
1  tablespoon  vanilla extract
1/2  teaspoon  ground cinnamon
1/4  teaspoon  ground nutmeg
Dash of salt
3  large eggs, lightly beaten
4 1/2  cups  (1/2-inch) cubed French bread (about 8 ounces)
Cooking spray

Sauce:
1/2  cup  sugar
1/4  cup  light-colored corn syrup
1/4  cup  butter
1/4  cup  Bourbon

Preparation

To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.

Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture.
Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.
Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Bake, covered, at 350° for 20 minutes.
Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.

To prepare sauce:
Combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat.
Bring to a simmer; cook 1 minute, stirring constantly.
Remove from heat; stir in 1/4 cup bourbon.

Serve each bread pudding piece warm with about 1 tablespoon sauce.

(Picture and Recipe courtesy myrecipe.com)


 

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