Babys Head Pudding Recipes

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HIND'S HEAD QUAKING PUDDING



Hind's Head Quaking Pudding image

This is a revisited recipe of a medieval dessert served at the Hind's Head Restaurant by the great chef Heston Blumenthal ( love the guy). Its a cross between a custard tart without pastry and a bread pudding. I read on another recipe that I found that you can add 35g brioche crumbs.

Provided by Wild Thyme Flour

Categories     Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 egg yolks
1 whole egg
65 g sugar
100 ml whole milk
400 ml whipping cream
1 g ground cinnamon (a good pinch)
1 g ground nutmeg (a good pinch)
butter, for greasing
flour, for dusting

Steps:

  • Whiskegg yolks, egg and sugar together in a bowl.
  • Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
  • grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
  • place the moulds into a deep baking dish and surround with hot water, enough to go half the way up the moulds. This is called bain marie.
  • Cook until the inside temperature reaches 90C.This will take about an hour. Use a thermometer. the puddings are ready when they have a slight wobble in the centre -- they will firm up as they stand.
  • allow to cool for 10 minutes then serve.

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