Nigella Lawson's Pain-Au-Chocolat Pudding, Pt. 2

By Geri Maria Harris Tue., Jun. 29 2010 at 10:00 AM

Categories: Recipes

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Yesterday I reviewed Nigella Lawson's Pain-Au-Chocolat Pudding. I also promised to give you the recipe, so here it is, along with some of my recommendations. Refer back to part 1 for all of my pointers.

Nigella's Pain-Au-Chocolat

3-4 stale pains au chocolate - *(go with 4)

2 ¼ cups milk - *(use 2 percent or higher)

2 ¼ cups heavy cream

3 tablespoons sugar

1 large egg

4 large egg yolks - *(save the whites for a future use)

½ teaspoon vanilla extract

Ovenproof dish with a capacity of approximately 6 cups

Preheat the oven to 325 degrees.

Butter your ovenproof dish (I always use one of those old-fashioned oval creamware dishes), cut up the pains au chocolat -- I cut rough slices of about an inch -- and arrange them in the dish. Put the milk and cream into a pan and bring near to boiling point. Whisk the egg, the yolks, and the sugar in a large wide-mouthed measuring cup. When the milk and cream are nearly boiling, pour over the eggs and sugar, whisking continuously. Add the vanilla and then pour over the slices of pain au chocolat and leave to soak for 10 minutes.

Transfer to the preheated oven and cook for about 45 minutes, or until the pudding is softly set. I can't tell you how comforting this is.

Serves 6.

*recipe reviewer's recommendations

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