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Master Doughnuts
Donut Holes with
Ginger Whipped Cream
Warm "Éclair" Sundae
Parmesan-Garlic Holes
Govind
Armstrong's “Coffee & Doughnuts”
WINE NOTES
Zardetto Prosecco Brut: 95%
Prosecco and 5% Chardonnay. Fresh, fragrant aroma with a delicate
flavor. Great with fried foods.
Brachetto: 100% Brachetto. Light, ruby red in color.
Brilliant with light bubbles. Intense aromas of fruit and roses.
Very refreshing.
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Govind
Armstrong's
“Coffee & Doughnuts”
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 doughnuts from 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 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; stir in espresso. To serve, spoon doughnut pudding onto
plate, dollop whipped cream over and garnish with
chocolate-covered espresso beans, if desired.
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