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.