Serves 8
- 36 5-spice sugared Doughnuts, halved
- 1 quart heavy cream
- 2 cups whole milk
- 10 egg yolks
- 2 eggs
- 1/2 cup sweetened condensed milk
- 3 tablespoons brewed espresso
- Butter, for greasing pan
- Chocolate-covered espresso beans, for garnish (optional)
- Preheat the oven to 250°F. Line two baking sheets with parchment paper. Spread the doughnut pieces on the baking sheets, and bake for about 30 minutes, or until dry on the outside and semi-firm in the center. Remove the doughnuts from the oven and raise the temperature to 350°F.
- In a large bowl, whisk 2 cups of the cream with the milk, egg yolks, whole eggs and condensed milk. Add the doughnut pieces, and let them soak until they are softened, about 1 hour. Stir every 15 minutes.
- Lightly butter a 9x13-inch baking dish. Spoon the doughnut mixture into the dish and cover with plastic wrap; poke a few holes in the plastic wrap and cover with aluminum foil. Set the dish in a roasting pan, and add approximately 1/2-inch of water to the pan. Bake the pudding in the water bath for 40 minutes.
- Remove the foil and plastic wrap, and bake the pudding for about 20 more minutes or until the custard is set.
- Preheat the broiler. Broil for 3 minutes or until the top is lightly browned. (You could also use a handheld torch here.) Allow the pudding to cool for about 30 minutes.
- In a medium bowl, whip the remaining 2 cups of cream to semi-soft peaks and stir in the espresso.
- To serve, spoon doughnut pudding onto plate, dollop whipped cream over and garnish with chocolate-covered espresso beans, if desired.
>>This recipe appears in
Episode #407.
>> For additional recipes and more, visit
www.ming.com
