Jewelled Cranberry Puddings with Eggnog Custard Sauce
Small cranberry-topped steamed puddings accompanied by a creamy eggnog custard sauce are a stylish twist on classic plum pudding.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 507 |
| pro | 8 g |
| total fat | 23 g |
| sat. fat | 12 g |
| carb | 69 g |
| fibre | 2 g |
| chol | 229 mg |
| sodium | 214 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 13% |
| vit A | 24% |
| vit C | 7% |
| folate | 25% |
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2-1/2 cups (625 mL) fresh or frozen cranberries
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) butter, softened
2 eggs
1 tbsp (15 mL) grated orange rind
1-1/2 cups (375 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
Pinch salt
3 tbsp (50 mL) milk
Eggnog Custard Sauce:
2 cups (500 mL) 10% cream
5 egg yolks
3/4 cup (175 mL) granulated sugar
1/2 tsp (2 mL) freshly grated nutmeg
1 tbsp (15 mL) rum or brandy (or 1 tsp/5 mL rum extract)
2 tsp (10 mL) vanilla
Preparation:
Grease sides of eight 3/4-cup (175 mL) ramekins or custard cups; line bottoms with parchment paper. Chop cranberries coarsely; toss with 1/2 cup (125 mL) of the sugar. Divide 1 cup (250 mL) evenly among ramekins; set remainder aside.
In bowl, beat butter with remaining sugar. Beat in eggs, 1 at a time, then orange rind. In separate bowl, whisk together flour, baking powder and sa< add to butter mixture alternately with milk, making 2 additions of flour mixture and 1 of milk. Stir in reserved cranberry mixture.
Spoon into prepared ramekins, smoothing tops. Cover each tightly with foil, bringing foil 1 inch (2.5 cm) down side of ramekin. Tie string around foil to secure. Place ramekins on rack in large roasting pan; add enough boiling water to come halfway up sides of ramekins. Cover pan tightly with lid or foil; steam over medium-low heat until tester inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool; refrigerate for up to 2 days. To reheat, steam as above for 20 minutes. To reheat in microwave, run knife around edges of puddings to loosen; invert onto large microwaveable plate, cover with dome or plastic wrap and microwave at Medium/50% for 90 seconds.)
Eggnog Custard Sauce: Meanwhile, in heavy saucepan, heat cream over medium heat until tiny bubbles form around edge. In bowl, whisk egg yolks, sugar and nutmeg; whisk in hot cream. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 8 minutes. Strain into separate bowl; stir in rum and vanilla. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat in saucepan over medium heat, whisking often, about 3 minutes. Or microwave at Medium-Low/30% for 3 minutes.)
Run knife around edges of puddings to loosen; invert onto each of 8 warmed dessert plates or shallow bowls. Spoon about 1/4 cup (50 mL) of the custard sauce around each.
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For more ideas on cooking with Real Cream, click here |
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