Verfügbare Informationen zu "Pannettone Bread and Butter Pudding (Jamie Oliver)"
Qualität des Beitrags: Beteiligte Poster: Any Forum: www.BIWG.de.tt Forenbeschreibung: Bayer International Women's Group Leverkusen aus dem Unterforum: Cooks calling Antworten: 1 Forum gestartet am: Donnerstag 23.10.2008 Sprache: englisch Link zum Originaltopic: Pannettone Bread and Butter Pudding (Jamie Oliver) Letzte Antwort: vor 15 Jahren, 3 Monaten, 5 Tagen, 15 Stunden, 36 Minuten
Alle Beiträge und Antworten zu "Pannettone Bread and Butter Pudding (Jamie Oliver)"
Re: Pannettone Bread and Butter Pudding (Jamie Oliver)
Any - 17.01.2009, 21:59Pannettone Bread and Butter Pudding (Jamie Oliver)
Pannettone Bread and Butter Pudding (Jamie Oliver)
1 pint (575 millilitres) milk (don't use 2 percent, 1 percent, or skim)
1 pint (575 millilitres) double cream (heavy cream)
1 vanilla pod
4 medium eggs
6 ounces (170 grams) caster sugar (superfine sugar)
Panettone, cut into thick slices and buttered
1 orange, zested
3 tablespoons Cognac
A little icing sugar
To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.
Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside.
Mit folgendem Code, können Sie den Beitrag ganz bequem auf ihrer Homepage verlinken
Weitere Beiträge aus dem Forum www.BIWG.de.tt
Ähnliche Beiträge wie "Pannettone Bread and Butter Pudding (Jamie Oliver)"
ich mag neue themen - gepostet von stoned am Sonntag 21.05.2006
Militärstatistik - gepostet von Det43 am Freitag 28.07.2006