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MyCookbook Recipe Database
MyCookbook Member: MyCookbook
Recipe Category: Dessert
Recipe Preparation Level: moderate
9 ounces milk
1 / 8 cup raisins soaked in water
salt to taste
9 ounces double cream
1 / 2 cup plus one tablespoon sugar
3 fresh vanilla sticks
1 loaf of white bread
1 teaspoon cinnamon
1/3 cup butter
Bring milk, cream, butter, salt and vanilla beans to a boil. Mix eggs and sugar together. Add simmering milk mixture and pass through a sieve. Cut the bread into thin slices. Arrange the bread in a buttered oven proof dish. Put the soaked raisins between the bread layers and cover with the milk mixture.
Place the oven proof dish with the raw pudding in a roasting pan filled with one-third of the water to retain moisture and to prevent from burning. Bake at a moderate heat for 40 to 45 minutes until golden brown.
Sprinkle with sugar. Serve with vanilla sauce.
2 cups milk
4 egg yolks
dash of vanilla
1 /2 cup sugar
1 ounce cornstarch
or a piece of vanilla bean
Heat 1 and 3 /4 cup of milk to a boiling. If using vanilla bean, split vanilla and heat with the milk.
Mix the egg yolk, sugar and cornstarch in a bowl with remaining milk until smooth. Add the hot milk and whisk over heat until thickened. Add vanilla extract. Strain sauce to avoid and lumps.
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