"DREAD" PUDDING WITH CHERRY "BLOOD" SAUCE
Provided by Geoffrey Zakarian
Categories dessert
Time 1h25m
Yield 10 servings
Number Of Ingredients 22
Steps:
- For the "dread" pudding: Preheat the oven to 350 degrees F. Butter ten 6-ounce ramekins with the butter.
- Spread the sweet roll cubes on a baking sheet in a single layer. Bake until golden and lightly toasted, 10 to 12 minutes. Let cool. Lower the oven temperature to 325 degrees F.
- Whisk together the cream, almond milk, sugar, cocoa powder, vanilla, salt and eggs and yolks in a large bowl. Transfer the toasted roll cubes to the mixture, toss to coat and allow to sit for 15 minutes.
- Fold the chocolate chips and cherries into the cream and bread mixture and evenly divide among the buttered ramekins. Bake until the tops are crispy and the custard has set, 30 to 40 minutes.
- For the cherry "blood" sauce: Meanwhile, combine the cherries, brandy, honey and salt in a blender and blend on high until smooth, about 1 minute. Transfer to a medium saucepan and add the butter. Place over medium heat and cook, stirring occasionally, until thickened and reduced by about half, about 30 minutes.
- For the shortbread "tombstones:" On a baking sheet lined with parchment, lay the shortbread cookies smooth-side up. Add the white chocolate chips to a small glass or microwave-safe bowl and microwave in 15-second intervals until melted.
- Pick out icing letters to spell RIP or various names or initials. Using a toothpick, spread the melted white chocolate onto the back of the icing letters and glue them to the shortbread cookies to resemble tombstones. Spray each tombstone with the black food coloring mist spray and let dry for a few minutes. Spray each with the pearl food coloring mist spray and let dry for a few minutes.
- Serve the "dread" puddings with cherry "blood" sauce and garnish with the shortbread tombstones and mint sprigs.
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Muhammad Mukanga
[email protected]This was the best pudding I've ever had.
Leandre Brits
[email protected]This recipe was amazing! I highly recommend it.
Ahmad Ahmadzi
[email protected]I'm not sure what went wrong, but my pudding turned out lumpy. I would recommend following the recipe carefully.
Surya Mohan
[email protected]This recipe was a bit too complicated for me. I would recommend a simpler recipe for beginners.
Govinda Bhattarai
[email protected]The pudding was a bit dry. I would recommend adding more milk or cream.
Ghulam Jaan
[email protected]This recipe was a bit too sweet for my taste. I would recommend using less sugar in the sauce.
Betty Baker
[email protected]This was a fun and easy recipe to make. The pudding turned out perfect and the sauce was delicious. I will definitely be making this again.
gilbert rubio
[email protected]I'm not a big fan of pudding, but this recipe changed my mind! The pudding was so rich and flavorful, and the sauce was the perfect addition. I will definitely be making this again.
Sifat Munshi
[email protected]This recipe was easy to follow and the results were amazing! The pudding was light and fluffy, and the sauce was rich and decadent. I will definitely be making this again.
Rans Annor
[email protected]I made this for my family and they loved it! The pudding was so moist and the sauce was the perfect complement. I will definitely be making this again.
Aliana Biltoft
[email protected]This dish was a hit at our Halloween party! The presentation was spooky and the taste was delicious. The pudding was rich and flavorful, and the cherry blood sauce added a perfect touch of sweetness and tartness. I highly recommend this recipe!