ScarlettCarrot and Cardamon Puddings
June 29th 2006 03:42
Carrot and Cardamon Puddings
About Carrot and Cardamon Pudding
Pudding is a mixture of jelly and dairy produce and can be made by blending eggs, sugar and fresh milk. It is light in flavour and classified into frozen and baked. The frozen ones can be prepared in advance while the baked puddings are made on order. They are relatively low in calorie and sugar content.
About Crème Anglaise
Crème Anglaise, also named English Custard Cream, alone is a delicious treat. For Gorgon Ramsay, his ice-creams are made by adding flavourings to rich base of Crème Anglaise.
INGREDIENTS
Serves 6
150 ml skimmed milk
30 ml / 2 tablespoons caster sugar, plus extra, for dusting
3 cardamon pods, crushed
2.5 ml / ½ teaspoon vanilla essence
20 gm unsalted butter, plus melted butter, for greasing
20 gm plain flour
2 large egg yolks
40 gm sultanas
175 gm carrots, peeled and finely grated
grated rind of 1 orange
4 large egg whites
For the caramel flowers (serves 6)
2 cardamon pods, crushed seeds
30 ml / 2 tablespoons water
For the cinnamon crème anglaise (makes about 450 ml)
450 ml skimmed milk
5 ml / 1 teaspoon ground cinnamon
1 crumbled cinnamon stick
1 vanilla pod
25 gm caster sugar
3 large egg yolks
For decoration
caramel flowers
vanilla pods
orange zest
shredded cinnamon stick
cinnamon crème anglaise, to serve
1. To make the Caramel Flowers, line a baking sheet with greaseproof paper. Place 8 tablespoons caster sugar in a small heavy-based saucepan with 30 ml / 2 tablespoons water and the crushed seeds from two cardamon pods. Slowly dissolve the sugar, then increase heat and cook until the sugar is a medium caramel colour.
2. Dip the base of the saucepan quickly in cold water, then immediately drizzle the caramel onto the lined baking sheet, using a fork to make abstract flower shapes about 4cm / 1½inch in a diameter. Allow to cool, peel the greaseproof paper away from the caramel and set aside.
3. To prepare the Cinnamon Crème Anglaise, place 450ml skimmed milk, 5ml / 1 teaspoon ground cinnamon, a crumbled cinnamon stick and a split vanilla pod in a saucepan. Bring to the boil and set aside for 20 minutes to infuse.
4. In a bowl, beat together 25gm caster sugar and 3 large egg yolks. Strain the infused milk into the egg mixture and stir until evenly combined.
5. Return the mixture to the clean saucepan and cook gentle, over medium heat to 82 degrees Celsius (don’t boil) to kill salmonella in egg yolk, stirring until thickened. Strain and set aside.
6. To make the Pudding, place the milk, sugar and cardamon pods in a saucepan and bring to the boil. Remove from the heat and set aside for 15 minutes to infuse. Strain, then add the vanilla essence.
7. Brush six 200ml dariole moulds or ramekins with a little melted butter and dust with caster sugar. Melt the butter in a saucepan, stir in the flour and cook for 30 seconds. Add the milk; bring to the boil, stirring. Leave to cool a little, then beat in the egg yolks. Add the sultanas, carrots and orange rind.
8. Whisk the egg whites to medium peaks and fold in. Divide the mixture between the moulds. Place in a roasting tin. Add enough hot water to come halfway up the sides of the dishes.
9. Cook at 180 degrees Celsius for 10 minutes.
10. Just before serving, decorate with caramel flowers, vanilla pods, orange zest and cinnamon. Serve with cinnamon crème anglaise.
Tips:
When cooking the crème anhlaise, heat to 82 degrees Celsius over medium heat to kill salmonella in egg yolk. If not using thermometer, lift mixture with wooden spatula. It is done (to 82 degrees Celsius) if a clear line can be drawn across the spatula.
Watchpoint:
The young, elderly, pregnant women and those withimmune-deficiency diseases should avoid raw or lightly cooked eggs, which may contain salmonella.
**From “Good Housekeeping Low-fat Cooking”, “ Five Star Cake and Dessert Making by Tony Wong” and “Exquisite Dessert Buffet”**
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Comment by Anonymous
But thx heaps for this recipe!
Comment by Anonymous