Captain Morgans Persimmon Bread Pudding And Creme Anglaise Recipes

STEAMED PERSIMMON PUDDING WITH CINNAMON CRèME ANGLAISE

Steps:

• Butter and flour one 8-cup metal pudding mold with center tube and lid, then generously spray mold with nonstick spray. Butter, flour, and spray lid. Bring large kettle of water to boil. Place round cake rack in bottom of deep pot large enough to hold pudding mold. Whisk 1 1/2 cups flour and next 5 ingredients in medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture and beat until blended. Beat in persimmon puree and lemon juice.
• Spoon batter into pudding mold; cover with lid. Place pudding mold on cake rack in pot. Add enough boiling water to come halfway up sides of mold. Return water to boil, cover pot, then reduce heat and simmer until top of pudding feels firm to touch and tester inserted near center comes out clean, adding more simmering water to pot to maintain water level, about 2 hours.
• Remove mold from pot. Uncover pudding; let cool. Invert onto plate. DO AHEAD: Can be made 2 days ahead. Cover; let stand at room temperature.
• Bring apricot preserves to simmer in small saucepan. Strain through fine strainer set over bowl. Using pastry brush, spread preserves over outside of pudding. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
• Serve pudding at room temperature with Cinnamon Crème Anglaise.

CAPTAIN MORGAN'S PERSIMMON BREAD PUDDING AND CREME ANGLAISE

Steps:

• Persimmon Bread Pudding.
• Preheat oven to 375.
• Grease baking pan & set aside.
• Squeeze the pulp from the persimmons.
• In a medium saucepan, heat 3/4 cup milk with the star anise & Cinnamon. Remove from heat when mixture begins to simmer. Once cooled back down remove cinnamon stick & star anise.
• Whisk together the milk in the saucepan with brown sugar, eggs, vanilla & salt.
• Add raisins, walnuts, pulp & soft fruit to saucepan.
• Place torn baguette pieces into a baking dish. Pour the saucepan mixture over the top of the torn baguette pieces.
• Place small pieces of butter on top of the mixture in the pan.
• Bake for 40 minutes or till pudding is puffed up.
• Let cool for 20 minutes before serving & prepare the creme anglaise.
• Creme Anglaise.
• In a medium saucepan heat 1 cup milk & heavy cream. Stir occasionally & don't let mixture boil. Once it starts to simmer remove from heat.
• Beat egg yolks with sugar.
• Add saucepan mixture to the egg & sugar mixture slowly. Stir mixture as you add the liquids. (Note reason for adding mixture slowly is so eggs won't cook.
• Transfer mixture to a saucepan. Heat while stirring till sauce thickens.
• Once thicken remove from heat & add spiced rum.

CREME ANGLAISE

Steps:

• In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.
• Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
• Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour.
• (Make ahead: Refrigerate for up to 3 days.).
• Variations:.
• Eggnog Creme Anglaise: Omit vanilla. Stir 2 tbsp dark rum and 1/4 tsp grated nutmeg into finished sauce.
• Orange Whisky Creme Anglaise: Omit vanilla. Add 1 tsp grated orange rind to cream mixture before heating. Stir 2 tbsp whisky or Cointreau into finished sauce.
• Rum Spiked Creme Anglaise: Stir 2 tbsp to 1/4 cup rum into finished sauce.