California Raisin Dark Chocolate Pudding with Orange and Lavender Creme Anglaise

AuthorCalifornia Raisins
Rating
Chocolate Pudding
Yields1 Serving
Pudding
 80 g California Raisins
 30 g Dark Chocolate Chips
 150 g Butter, softened
 150 g Brown Sugar
 150 g All-purpose Flour
 ½ tsp Baking Powder
 A pinch Salt
Lavender Anglaise
 1 cup Milk
 ¾ cup Whipping Cream
 10 g Dried Lavender
 4 Egg Yolks
  cup White Sugar
 A drop Vanilla Extract
California Raisin-Orange Rum Syrup
 ¼ cup California Raisins
 ¼ cup Orange Segments, diced
 1 cup Water
 ½ cup Brown Sugar
 2 tbsp Dark Rum
 Orange Zest
Method
1

Cream butter and sugar until pale. Add eggs, one by one, beating well. Stir in the flour and baking powder.Then fold in the dark chocolate chips.

2

Pour mixture in molds. Cover with aluminum foil and then place molds in a deep roasting pan filled with water and bake in an oven at 180°C for 50 minutes or until a toothpick inserted comes out clean. Set aside to cool.

3

While baking, prepare the crème anglaise. Combine milk, cream and lavender in a sauce pan. Simmer over low heat until bubbles form on the sides, stirring often to prevent burning. Beat egg yolks and sugar until smooth. Slowly pour half a cup of the heated milk mixture, whisking constantly. Gradually add mixture back to the pot, stirring constantly. Continue to cook until mixture thickens. Strain then set aside to cool.

4

Prepare California Raisin and orange rum syrup. Combine all the ingredients in a bowl, simmer over low heat for 30 minutes. Separate syrup from the California Raisins and oranges. Set aside for use.

CategoryCooking Method,

Ingredients

Pudding
 80 g California Raisins
 30 g Dark Chocolate Chips
 150 g Butter, softened
 150 g Brown Sugar
 150 g All-purpose Flour
 ½ tsp Baking Powder
 A pinch Salt
Lavender Anglaise
 1 cup Milk
 ¾ cup Whipping Cream
 10 g Dried Lavender
 4 Egg Yolks
  cup White Sugar
 A drop Vanilla Extract
California Raisin-Orange Rum Syrup
 ¼ cup California Raisins
 ¼ cup Orange Segments, diced
 1 cup Water
 ½ cup Brown Sugar
 2 tbsp Dark Rum
 Orange Zest

Directions

Method
1

Cream butter and sugar until pale. Add eggs, one by one, beating well. Stir in the flour and baking powder.Then fold in the dark chocolate chips.

2

Pour mixture in molds. Cover with aluminum foil and then place molds in a deep roasting pan filled with water and bake in an oven at 180°C for 50 minutes or until a toothpick inserted comes out clean. Set aside to cool.

3

While baking, prepare the crème anglaise. Combine milk, cream and lavender in a sauce pan. Simmer over low heat until bubbles form on the sides, stirring often to prevent burning. Beat egg yolks and sugar until smooth. Slowly pour half a cup of the heated milk mixture, whisking constantly. Gradually add mixture back to the pot, stirring constantly. Continue to cook until mixture thickens. Strain then set aside to cool.

4

Prepare California Raisin and orange rum syrup. Combine all the ingredients in a bowl, simmer over low heat for 30 minutes. Separate syrup from the California Raisins and oranges. Set aside for use.

Notes

California Raisin Dark Chocolate Pudding with Orange and Lavender Creme Anglaise