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Receta Almond Puddings With Butterscotch

by Global Cookbook

Ingredientes

60 gm butter 1 Tbsp. water 240 gm almonds, grnd 30 gm almonds, slivered 2 x Large eggs 2 x egg yolks 30 gm sugar (caster)

3 Tbsp. cream 1 Tbsp. brandy 1/2 c. golden brown syrup 60 gm unsalted butter 75 gm brown sugar 60 ml warm water 2 Tbsp. rum

Direcciones

1. Heat butter in water over a low heat. Add in grnd almonds and slivered almonds to butter off the stove. Beat Large eggs and egg yolks well and add in to almond mix. Combine caster sugar, cream and brandy with mix.
2. Put mix into 6 buttered brioche moulds. Bake in a water bath at 230C (400F) for approximately 15 min or possibly till done. Turn out onto serving places.
3. ButterScotch sauceCook in heavy saucepan till the mix smells like toffee. Remove from heat. Add in warm water and rum carefully, then cold. Don't chill.
4. To serve, spoon the butterscotch sauce over the unmoulded puddings then decorate with suitable garnishes, eg. crystallised violet and mandarin segments cut into butterflies.
5. Serve with a jug of pure cream.

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