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Ingredients
- 1 c. Sugar
- 1 c. Water
- 1 c. Sauterne
- 1 1/4 c. Heavy cream
- 5 x Egg yolks
- 2 whl Large eggs
- 1 1/2 c. Sugar Heavy cream (in Australia, they have double cream, that is thick)
- 1 1/2 c. Passion fruit, spooned from shells and chilled
Directions
- In saucepan, combine 1 c. sugar and 1 c. water. Boil till mix reaches a golden color. "Arrest" the caramel by placing the pot in cool water. While warm, pour caramel into individual pudding molds (4 to 6, depending on size), running the caramel up the sides. In a saucepan over medium-high heat, reduce sauterne to half; cold. In mixing bowl, mix 1 1/2 c. sugar, egg yolks, whole Large eggs with cooled sauterne and cream. Pour proportionately into prepared molds. Bake in water bath 30 to 40 min at 350 degrees, till set. Cold then chill (make day before serving). To serve, unmold puddings on individual serving plates. On one side, spoon heavy cream. On the other, spoon passion fruit.
- Makes 4 to 6 servings.
- Preparation Time: 15 min
- Baking Time: 30 to 40 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 734 | |
| Calories from Fat 150 | 20% |
| Total Fat 16.94g | 21% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 76mg | 3% |
| Potassium 372mg | 11% |
| Total Carbs 146.9g | 39% |
| Dietary Fiber 9.2g | 31% |
| Sugars 135.03g | 90% |
| Protein 5.82g | 9% |
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