Chocolate Pudding, Bread Butter Pudding, Crème Anglaise and Vanilla Sauce

In this entry, I will show the recipes of 2 different sauce that have been serve as appetizer. All of them are sweet but delicious  to eat together. I also will share about bread butter pudding and chocolate pudding. As you can see, all of the product are made for sweetness. Those four product are each others accompanies. For not wasting time. Enjoy the recipe! :3

Vanilla Sauce

Ingredient 

• 100 ml – Milk 

• 100 ml – Heavy Cream 

• 25 gram – Castor sugar 

• 7 gram – Custard powder 

• 30 ml – Water 

• A drop of vanilla essence 

Method

1. In a mixing bowl, add all the ingredients. Stir and strain. 

2. Pour the mixture into saucepan, bring to heat and simmer. Over low heat, stirring constantly with a wooden spoon until the mixture thickens. 

3. The sauce is done when you can dip spoon into it, then draw your finger over the back of the spoon and have a track that is almost free of sauce. 

4. Remove the sauce from the heat. Serve or chill to use later. 

Creme Aglaise

Ingredients 

• 1 teaspoon – Vanilla 

• 250 gram – Heavy cream 

• 125 gram – Milk 

• 115 gram – Egg yolk 

• 50 gram – Castor sugar 

• 4 gram – Salt 

Method

1. Put all in one the ingredients into a bowl. Stir and transfer into a saucepan. 

2. Bring to heat the ingredients. 

3. Whisk it until it is nappe’ consistency. 

4. Finally, strain it and let them cool at room temperature. 

*Nappe’ consistency → A consistency of sauce where it is achieved when the sauce reaches a thickness that allows it to coat the food evenly. It should be not too thick or thin.  

Bread Butter Pudding

Ingredient 

• 375 ml – Milk 

• 250 ml – Heavy cream 

• 44 gram – Butter (Melted) 

• 2 nos – Egg 

• 300 gram – Bread (Sliced) 

• 100 gram – Castor sugar 

• 50 gram – Raisin 

• 25 gram – Almond (Grounded) 

Method 

1. Put the sliced bread into the ovenproof dish. 

2. Beat the eggs in a bowl. Add milk, cream, butter, raisin and sugar. Stir well. 

3. Pour the mixture over the bread and leave it for 30 minutes. Transferred the mixture into the mold or baking tray.

4. Sprinkle almond on top of the pudding. We also added the remaining raisins and thin slices of banana on top of it. Bake for about 30- 40 minutes at 180 degrees Celsius. 

5. The top should be golden brown when the pudding is ready. Then, it is ready to be served.

Chocolate Pudding

Ingredients 

• 1 ¼ cups – Castor sugar 

• ½ cup – Cocoa powder 

• ¼ cup – Cornstarch 

• ½ teaspoon – Salt 

• 2 ½ cups – Milk 

• ¼ cup – Butter / Margarine 

• 2 teaspoons – Vanilla 

Method 

1. Mix well the castor sugar, cocoa powder, cornstarch and salt. 

2. Add in the milk and stir. 

3. Cook in medium heat until it is thickened. 

4. Then, remove from the heat and stir in the butter (we use margarine) and vanilla. 

5. When it is done, place it into the pudding glasses. Add topping cream and cherry to garnish.

With this, We have complete our week 8 lesson. For your information, we exchange the classs time from thursday to friday because of our chef can not make as class on that day. To sum it all, I am very happy that our lesson has run smoothly and no one has come late. I am excited to apply this recipe in my daily life.