Steamed Whiskey & Marmalade Puddings With Sauce Anglaise Recipe

Name: Steamed Whiskey & Marmalade Puddings With Sauce Anglaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce Anglaise; 1 cup whole milk; 1 cup whipping cream; 6 large egg yolks; 1/2 cup sugar; 1 1/2 tablespoons vanilla bean paste or 1 1/2 vanilla beans; 2 tablespoons whiskey; Puddings; 1 1/4 cups sugar; 1 cup unsalted butter, room temperature; 2/3 cup orange marmalade; 1 1/2 teaspoons freshly grated orange zest; 4 large eggs; 1/3 cup whiskey; 1 2/3 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt

Servings: persons

Sauce Anglaise
1 cup whole milk
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 1/2 tablespoons vanilla bean paste or 1 1/2 vanilla beans
2 tablespoons whiskey
Puddings
1 1/4 cups sugar
1 cup unsalted butter, room temperature
2/3 cup orange marmalade
1 1/2 teaspoons freshly grated orange zest
4 large eggs
1/3 cup whiskey
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

1
Sauce Anglaise:
2
Whisk milk, cream, egg yolks, and sugar in heavy large saucepan. Add vanilla bean paste (if using vanilla beans, split lengthwise and scrape seeds into saucepan).
3
Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes.
4
Transfer to large bowl. Stir in the 2 T whiskey. Refrigerate until cold. (Can be made 2 days ahead; cover and keep refrigerated.).
5
Puddings:
6
Butter and flour eight 3/4-cup ramekins.
7
Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in marmalade and orange zest. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in whiskey, then flour.
8
Divide batter among prepared ramekins. Cover each with buttered foil, buttered side down. Place flat rack in large roasting pan. Place cups atop rack. Set large roasting pan over to stove burners. Add enough hot water to the roasting pan to come halfway up sides of cups. Bring water to gentle boil Cover pan with foil and steam pudding over medium heat until tester inserted into center comes out clean, adding more hot water to roasting pan if necessary, about 50 minutes. Remove puddings from roasting pan.
9
Using small sharp knife, cut around puddings to loosen. Turn out onto plates and serve with sauce anglaise.

1566

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sauce Anglaise, 1 cup whole milk, 1 cup whipping cream, 6 large egg yolks, and more.

Yes, Steamed Whiskey & Marmalade Puddings With Sauce Anglaise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Steamed Whiskey & Marmalade Puddings With Sauce Anglaise

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