Chef: Sharon Campbell Executive Pastry Chef, Monterey Plaza Hotel & Spa
Prepared for Pairings at the Plaza during the 9th Annual Great Wine Escape in Monterey, CA
Pudding
In a pot heat until simmering:
1C. whole milk
1 1/2 C. heavy cream
Pour over 4 oz. chopped Scharffen Berger Chocolate dark, blend smooth
Add:
2 oz. soft butter
3 eggs
1/2 C. brown sugar
1 T. vanilla
2 T. Kahlúa
Blend smooth and pour over 6 oz. croissants cubed. Let mixture soak for at least one hour. Butter and sugar small cups and fill with the mixture. Bake until lightly puffed with no liquid in center. Serve warm with Crème Anglaise and berries.
Crème Anglaise
Bring to a boil:
2 C. heavy cream
1/2 C. sugar
1/4 Vanilla bean split
In a small bowl, temper 4 egg yolks with the hot cream and return
to the pot. Cook stirring constantly with a whip until sauce coats
the back of a spoon. Do not boil. Strain and chill.
Served with: Pessagno Port
Monterey Plaza Hotel & Spa, 400 Cannery Row, Monterey, CA 93940 (831) 646-1700
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