Pudding diplomate

  • Time cooking time: 1 hour
  • Yield Serves: 8


    2 cups milk
    3 eggs
    1/2 cup sugar
    3 ounces candied fruit, diced
    1 teaspoon Kirsch
    2 cups lady fingers, cut into cubes
    1 recipe custard cream


    Preheat oven to 325 degrees.
    Bring milk to a boil. In a mixing bowl, whisk eggs and sugar. Pour milk over and stir to mix. Strain through a fine strainer.
    In a small bowl, combine candied fruit and kirsch. Let stand for a few minutes. Line the bottom of a charlotte mold with wax paper. Cover with candied fruit. Add lady fingers to mold to fill. Pour custard over lady fingers. Bake in waterbath for 1 hour.
    Cool completely. Unmold on serving deep dish. Spoon custard cream around dish. Serve remaining custard cream with dessert.
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