Heston Blumenthal leaves other chefs quaking with his recipe for quaking puddings
1. Preheat the oven to 90ºC.
2. Grease the pudding basins with butter and cover with a light dusting of flour.
3. Warm the milk, cream, nutmeg and cinnamon in a saucepan (be careful not to let the milk get too hot or it will scramble the eggs).
4. While the milk is warming, whisk the egg yolks, whole egg and sugar in a bowl. Pour the warm milk over the egg and sugar mixture and stir to combine. Pour the mixture into the pudding basins, put the lids on and place them in a bain-marie in the preheated oven.
5. Cook for approximately 50 minutes or until the puddings reach 85ºC (you will need to gently probe the inside of the puddings with a digital thermometer). Remove the basins from the oven and gently turn the puddings out on to individual plates. Serve immediately.
© Heston Blumenthal, 2009
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments