Jewelled Cranberry Puddings with Eggnog Custard Sauce

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Jewelled Cranberry Puddings with Eggnog Custard Sauce
Small cranberry-topped steamed puddings accompanied by a creamy eggnog custard sauce are a stylish twist on classic plum pudding.

Ingredients

2-1/2 cups (625 mL) fresh or frozen cranberries
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) butter, softened
2 eggs
1 tbsp (15 mL) grated orange rind
1-1/2 cups (375 mL) all purpose flour
1-1/2 tsp (7 mL) baking powder
1 pinch salt
3 tbsp (45 mL) milk

Eggnog Custard Sauce:
2 cups (500 mL) 10% cream
5 egg yolks
3/4 cup (175 mL) granulated sugar
1/2 tsp (2 mL) freshly grated nutmeg
1 tbsp (15 mL) rum or brandy
2 tsp (10 mL) vanilla

Preparation

Grease sides of eight 3/4-cup (175 mL) ramekins or custard cups; line bottoms with parchment paper. Chop cranberries coarsely; toss with 1/2 cup (125 mL) of the sugar. Divide 1 cup (250 mL) evenly among ramekins; set remainder aside.

In bowl, beat butter with remaining sugar. Beat in eggs, 1 at a time, then orange rind. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture alternately with milk, making 2 additions of flour mixture and 1 of milk. Stir in reserved cranberry mixture.

Spoon into prepared ramekins, smoothing tops. Cover each tightly with foil, bringing foil 1 inch (2.5 cm) down side of ramekin. Tie string around foil to secure. Place ramekins on rack in large roasting pan; add enough boiling water to come halfway up sides of ramekins. Cover pan tightly with lid or foil; steam over medium-low heat until tester inserted in centre comes out clean, about 35 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool; refrigerate for up to 2 days. To reheat, steam as above for 20 minutes. To reheat in microwave, run knife around edges of puddings to loosen; invert onto large microwaveable plate, cover with dome or plastic wrap and microwave at Medium/50% for 90 seconds.)

Eggnog Custard Sauce: Meanwhile, in heavy saucepan, heat cream over medium heat until tiny bubbles form around edge. In bowl, whisk egg yolks, sugar and nutmeg; whisk in hot cream. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 8 minutes. Strain into separate bowl; stir in rum and vanilla. (Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 2 days. Reheat in saucepan over medium heat, whisking often, about 3 minutes. Or microwave at Medium-Low/30% for 3 minutes.)

Run knife around edges of puddings to loosen; invert onto each of 8 warmed dessert plates or shallow bowls. Spoon about 1/4 cup (50 mL) of the custard sauce around each.

Servings: 8

Nutritional Info.

approx. Per Serving

Cal  507

Pro  8 g

Total Fat  23 g

Sat. Fat  12 g

Carb- 69 g

Fibre  2 g

Chol  229 mg

Sodium  214 mg

%RDI  -

Calcium  11%

Iron  13%

Vit A  24%

Vit C  7%

Folate  25%

 

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