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1
Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
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2
In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together.
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3
Whisk in the cream and milk.
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4
Fold in the bread and pralines.
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5
Cover the mixture with plastic wrap and refrigerate for 2 hours.
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6
Spoon the filling into each muffin tin.
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7
Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm.
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8
Serve the pudding with the Anglaise sauce.
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9
1 cup light brown sugar
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10
1/2 cup granulated sugar
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11
1/2 cup heavy cream
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12
4 tablespoons unsalted butter
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13
2 tablespoons water
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14
1 cup pecan halves
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15
In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water.
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16
Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove.
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17
Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes.
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18
Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
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19
2 cups heavy cream
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20
1 cup milk
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21
1/2 vanilla bean, split and scraped
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22
6 large egg yolks
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23
1/2 cup granulated sugar
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24
Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat.
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25
Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved.
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26
Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well.
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27
Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon.
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28
Be sure to stir in the corners of the pot and lower the heat slightly.
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29
Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
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30
Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl.
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31
Place the bowl in another bowl half-filled with ice and water to cool the custard.
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32
To chill the custard faster, stir it occasionally with a spoon.
