4434 Pouding de Biscuits

Biscuit Pudding

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Crush 250 g (9 oz) Finger Biscuits in a pan; pour on 6 dl (1 pt or 2⅝ U.S. cups) boiling milk sweetened with 150 g (5 oz) sugar. Place on the stove, mix until hot then add 5 egg yolks, 125 g ( oz) melted butter and 150 g (5 oz) diced crystallized fruit including some currants all previously macerated with Kirsch.

Fold in 3 stiffly beaten egg whites away from the heat then pour into buttered moulds sprinkled with browned breadcrumbs and cook au Bain-marie in the oven.

Serve accompanied with Apricot Sauce.