Mocha Steamed Pudding with Espresso Creme Anglaise and Whipped Cream
Made this recipe today. Mocha Steamed Pudding with Espresso Creme Anglaise. It was quite an adventure as I only read 1/2 the recipe (mocha steamed pudding) and then had to make the rest. Plus whipped cream. But it was GOOD!
Mocha Steamed Puddings with Espresso Creme Anglaise
Martha Stewart Living Annual Recipes 2003
Espresso Creme Anglaise (can be made ahead; store in covered container in the fridge)
4 large egg yolks
1/4 C sugar
1 C milk
3/4 C heavy cream
1 t instant espresso powder
Prepare an ice bath, and set aside. Combine yolks and sugar in a mixer with whisk attachment and beat until mixture is pale yellow and very thick, 3 to 5 minutes.
Place milk, cream, and espresso powder in a small saucepan and bring to a boil over medium-high heat. Remove from heat, and gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return entire mixture to saucepan.
Cook over medium-low heat, whisking constantly, until mixture is thick enough to coat the back of a spoon. Strain the creme anglaise through a fine sieve into a small bowl set in the ice bath; let cool completely, stirring frequently. Serve chilled.
Mocha Steamed Puddings
1/2 C sugar
2 T flour
1 t cocoa powder
1 t instant espresso powder
3 oz. bittersweet chocolate, finely chopped
2 T unsalted butter, softened
3/4 C milk, scalded
1 t vanilla
2 large eggs, separated
1/2 C heavy cream
Preheat oven to 325. Whisk together 6 T (1/4 C plus 2 T) sugar, flour, cocoa, and espresso powder in a large bowl.
Melt chocolate and butter in a double boiler or medium heat-proof bowl over a pan of simmering water. Remove from heat; stir in scalded milk and vanilla. Whisk chocolate mixture into flour mixture until well combined.
Beat egg yolks until pale and very thick, 2 to 3 minutes. Gradually pour into chocolate mixture, whisking constantly.
Whisk egg whites until frothy. Add remaining 2 T sugar, and whisk until stiff peaks form. Whisk egg whites into chocolate mixture.
Place 4 1-cup ramekins or ovenproof cups (I used my oven- and freezer-proof 1-cup Pampered Chef "prep bowls," which worked great because the leftover puddings could be covered with their plastic lids to be stored in the fridge) in a roasting pan, and fill each with batter. Pour boiling water into pan so that it comes halfway up the sides of the baking cups (I needed nearly 2 tea kettles full). Bake 45 to 50 minutes, until tops begin to crack (mine only cracked a little, and I was glad I took them out when I did after 50 minutes). Remove roasting pan from oven, and transfer baking cups to a wire rack to cool slightly.
Serve with creme anglaise (and whipped cream if desired).
Whipped Cream
3/4 cup whipping cream in a cold mixing bowl and cold whisk attachment.
Whip 2 -3 minutes until soft peaks.
1/2 teaspoon vanilla extract
2 tablespoons of powdered sugar
Mix until stiff peaks.
Mocha Steamed Puddings with Espresso Creme Anglaise
Martha Stewart Living Annual Recipes 2003
Espresso Creme Anglaise (can be made ahead; store in covered container in the fridge)
4 large egg yolks
1/4 C sugar
1 C milk
3/4 C heavy cream
1 t instant espresso powder
Prepare an ice bath, and set aside. Combine yolks and sugar in a mixer with whisk attachment and beat until mixture is pale yellow and very thick, 3 to 5 minutes.
Place milk, cream, and espresso powder in a small saucepan and bring to a boil over medium-high heat. Remove from heat, and gradually pour half of the milk mixture into the egg-yolk mixture, whisking constantly. Return entire mixture to saucepan.
Cook over medium-low heat, whisking constantly, until mixture is thick enough to coat the back of a spoon. Strain the creme anglaise through a fine sieve into a small bowl set in the ice bath; let cool completely, stirring frequently. Serve chilled.
Mocha Steamed Puddings
1/2 C sugar
2 T flour
1 t cocoa powder
1 t instant espresso powder
3 oz. bittersweet chocolate, finely chopped
2 T unsalted butter, softened
3/4 C milk, scalded
1 t vanilla
2 large eggs, separated
1/2 C heavy cream
Preheat oven to 325. Whisk together 6 T (1/4 C plus 2 T) sugar, flour, cocoa, and espresso powder in a large bowl.
Melt chocolate and butter in a double boiler or medium heat-proof bowl over a pan of simmering water. Remove from heat; stir in scalded milk and vanilla. Whisk chocolate mixture into flour mixture until well combined.
Beat egg yolks until pale and very thick, 2 to 3 minutes. Gradually pour into chocolate mixture, whisking constantly.
Whisk egg whites until frothy. Add remaining 2 T sugar, and whisk until stiff peaks form. Whisk egg whites into chocolate mixture.
Place 4 1-cup ramekins or ovenproof cups (I used my oven- and freezer-proof 1-cup Pampered Chef "prep bowls," which worked great because the leftover puddings could be covered with their plastic lids to be stored in the fridge) in a roasting pan, and fill each with batter. Pour boiling water into pan so that it comes halfway up the sides of the baking cups (I needed nearly 2 tea kettles full). Bake 45 to 50 minutes, until tops begin to crack (mine only cracked a little, and I was glad I took them out when I did after 50 minutes). Remove roasting pan from oven, and transfer baking cups to a wire rack to cool slightly.
Serve with creme anglaise (and whipped cream if desired).
Whipped Cream
3/4 cup whipping cream in a cold mixing bowl and cold whisk attachment.
Whip 2 -3 minutes until soft peaks.
1/2 teaspoon vanilla extract
2 tablespoons of powdered sugar
Mix until stiff peaks.
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