by sdebrango
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8 ounces Pandoro cut into large cubes Ask a question about this ingredient
6 large eggs at room temperature Ask a question about this ingredient
2 cups half and half Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
4 ounces dark chocolate chopped Ask a question about this ingredient
3 teaspoons orange marmalade Ask a question about this ingredient
soft butter for ramekins Ask a question about this ingredient
boiling water for bain marie Ask a question about this ingredient
Cut the Pandoro into chunks. Break eggs into large mixing bowl, add the sugar and whisk until sugar is completely incorporated with the eggs. Add the half and half and vanilla and whisk well to combine. Add the cubes of Pandoro and stir gently. Let sit while you prepare the ramekins. Pre-heat oven to 350 degrees and take out a large roasting pan for the bain marie.
Ask a question about this stepChop the chocolate and add to the soaking bread. Butter the ramekins bottom and sides, place a tsp of marmalade in each ramekin and spread it on the bottom and half way up the sides. Spoon the bread into each ramekin and place in roasting pan. CAREFULLY pour the boiling water in the roasting pan about half way up the ramekins and carefully place in oven. Bake for 35-40 minutes until custard is set. Let cool for 15 minutes and serve immediately.
Ask a question about this stepThis only makes 3 ramekins? Seems wrong. Also, can I make it in a pan not in ramekins?
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
It made 3 3x 1 1/2" ramekins. Yes it can definitely be made in a small rectangular baking pan. The recipe can be made in smaller ramekins, more of an individual serving. The ramekins I used were in my opinion larger than an average portion. If I used my smaller ramekins it would make 6.