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Ingredientes
- 1 1/4 c. white sugar
- 1/2 c. water
- 1/4 c. light corn syrup
- 1 Tbsp. lemon juice
- 1 1/4 c. heavy whipping cream
- 1 c. minced toasted pecans
- 2 Tbsp. bourbon
- 2 c. whole lowfat milk
- 2 c. heavy whipping cream
- 1 c. white sugar
- 8 x (1 oz) squares semisweet chocolate
- 8 x Large eggs
- 1 Tbsp. vanilla extract
- 1 lb egg bread, sliced into 1 inch pcs
Direcciones
- 1. To make sauce: stir 1 1/4 c. sugar and water in heavy large saucepan over medium heat till sugar dissolves. Fold in corn syrup and lemon juice. Increase heat and boil without stirring till syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 c. cream (mix will bubble up), stir over low heat till caramel is melted and smooth. Increase heat and boil till sauce is reduced to 1 2/3 c., stirring often, about 4 min. Remove from heat; fold in pecans and bourbon.
- 2. To make pudding: preheat oven to 350 degrees F (175 degrees C).
- 3. Combine lowfat milk, 2 c. cream, and 1 c. sugar in heavy large saucepan over medium high heat, stir till sugar dissolves and mix comes to boil. Remove from heat, add in chocolate, and stir till smooth.
- 4. Beat Large eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mix; add in bread cubes and let stand till bread absorbs some of the custard, stirring occasionally, about 30 min. Transfer mix to a 13x9x2-inch glass baking dish. Cover with foil.
- 5. Bake at 350 degrees F (175 degrees C) till set in center, about 45 min. Serve pudding hot or possibly at room temperature with hot sauce.
