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Name: Frozen Whiskey Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Salt; 2 tb Irish whiskey; 6 oz Bittersweet chocolate; 1 1/2 c Whipping cream; 3/4 c Sugar; 1 1/2 c milk; 6 Egg yolks

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INGREDIENTS

1/2 ts Salt
2 tb Irish whiskey
6 oz Bittersweet chocolate
1 1/2 c Whipping cream
3/4 c Sugar
1 1/2 c milk
6 Egg yolks

Servings

INSTRUCTIONS

1. In a double boiler over barely simmering water, melt chocolate. Brush 6 paper muffin cups with melted chocolate and place in freezer 5 minutes. Repeat 5 times, forming 6 thin layers of chocolate on each cup. (Repeated layerings gives cups strength.) Put muffin cups on tray in freezer until frozen (1 to 3 hours), then remove and carefully place in an airtight container and return to freezer. They may be made up to 1 week ahead. 2. In a medium saucepan over moderate heat, bring milk, cream, and salt to a simmer. With an electric mixer at medium-high speed, beat yolks 3 minutes. Add sugar gradually, beating until mixture is pale and thick (5 to 7 minutes). Remove bowl from mixer and whisk in 3/4 cup of the hot-milk mixture by hand. Pour resulting mixture into the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture reaches 180 degrees F on an instant-read thermometer. Do not allow custard to boil. 3. Strain custard through a fine sieve into a bowl set over ice. Stir occasionally until completely cold. Stir in whiskey. 4. Remove coated muffin cups from freezer. Peel off paper. Spoon in custard mixture. Return cups to freezer for at least 2 hours or up to 1 day. If custard seems very firm, remove cups from freezer 5 minutes before serving. Recipe By : the California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Frozen Whiskey Pudding

1/2 ts Salt
2 tb Irish whiskey
6 oz Bittersweet chocolate
1 1/2 c Whipping cream
3/4 c Sugar
1 1/2 c milk
6 Egg yolks

1. In a double boiler over barely simmering water, melt chocolate. Brush 6  paper muffin cups with melted chocolate and place in freezer 5 minutes.  Repeat 5 times, forming 6 thin layers of chocolate on each cup. (Repeated  layerings gives cups strength.) Put muffin cups on tray in freezer until  frozen (1 to 3 hours), then remove and carefully place in an airtight  container and return to freezer. They may be made up to 1 week ahead.    2. In a medium saucepan over moderate heat, bring milk, cream, and salt to  a simmer. With an electric mixer at medium-high speed, beat yolks 3  minutes. Add sugar gradually, beating until mixture is pale and thick (5 to  7 minutes). Remove bowl from mixer and whisk in 3/4 cup of the hot-milk  mixture by hand. Pour resulting mixture into the saucepan and cook over  moderately low heat, stirring constantly with a wooden spoon, until mixture  reaches 180 degrees F on an instant-read thermometer. Do not allow custard  to boil.    3. Strain custard through a fine sieve into a bowl set over ice. Stir  occasionally until completely cold. Stir in whiskey.    4. Remove coated muffin cups from freezer. Peel off paper. Spoon in custard  mixture. Return cups to freezer for at least 2 hours or up to 1 day. If  custard seems very firm, remove cups from freezer 5 minutes before serving.    Recipe By     : the California Culinary Academy    From:                                 Date:    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 6

Calories: 927
Calories from Fat: 453 (49%)

Amt Per Serving		% DV

	Total Fat 50.4g	67 %
	Saturated Fat 21.6g	108 %
	Monounsaturated Fat 20.4g
	Polyunsanturated Fat 6.2g
Cholesterol 1700mg		523 %
Sodium 80.6mg		3 %
Potassium 292.5mg		8 %
Total Carbohydrate 99g		29 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 97.2g
Protein 23.6g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 927

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