Chef Steve Haug from Del Frisco’s Double Eagle Steakhouse shows food radio talk show host Cleverley Stone how to make two festive holiday desserts: Pumpkin Bread Pudding and White Chocolate Banana Bread Pudding.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Pumpkin Crème Brulee
Source: Chef Steve Haug, Del Frisco’s Double Eagle Steak House
Equipment: Crème brulee dishes, crème brulee torch
Ingredients
2 cups Heavy whipping cream
1 cup Granulated sugar
1 tablespoon Vanilla extract
1/2 cup Egg yolks
1 cup Pumpkin pie mix, canned
1/2 teaspoon Ground cinnamon
Directions
1. Place heavy cream vanilla extract and sugar in medium pot over medium heat till it reaches 100 degrees.
2. Place egg yolks in mixing bowl and temper with hot cream mixture.
3. Add pumpkin pie mix and ground cinnamon and mix well.
4. Pour into individual crème brulee dishes and bake in oven at 275 degrees for 35 minutes.
5. Remove from oven, let sit in the refrigerator for one hour.
6. Lay a thin layer of granulated sugar on top of custard, and slowly burn with a crème brulee torch.
If you do not have a torch, set oven on broil and caramelize the sugar that way.
White Chocolate Banana Bread Pudding
Ingredients
2 cups Heavy whipping cream
6 ounces Evaporated milk
6 ounces Condensed milk
1/2 cup Sugar, granulated
6 ounces White chocolate
1/2 cup Egg yolks
3 Eggs
3 Ripe bananas
8 ounces Stale bread
Directions
1. Place heavy whipping cream, milks and sugar in medium size pot and cook over medium heat until temperature
has reached 100 degrees, make sure not to overcook.
2. Add white chocolate to milk mixture slowly until all chocolate is completely melted.
3. In separate bowl whisk egg yolks and eggs together.
4. Slowly temper the milk mixture into the eggs.
5. Cube the stale bread and slice the bananas and then add milk mixture, let sit refrigerated for one hour.
6. Place mixture into baking dish and cook at 275 degrees for 30 minutes.
7. Serve with a butterscotch sauce and vanilla ice cream for optimal enjoyment.
