Week of 3/8/1999

Chocolate Bread Pudding with Bourbon-Pecan Caramel Sauce

SAUCE
1 jar of caramel ice cream topping sauce
1 Tbl. bourbon
1/4 C. chopped toasted pecans

PUDDING
2 C. milk (not low-fat or non-fat)
2 C. whipping cream
1 C. sugar
8 oz. semisweet chocolate, chopped
8 large eggs
1 Tbl. vanilla extract
1 1-lb. unsliced egg bread, crusts trimmed, cut into 1-inch cubes

FOR PUDDING: Preheat oven to 350 F. Combine milk, cream and sugar in heavy saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes. Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes. Serve pudding warm or at room temperature with warm sauce.

FOR SAUCE: In a saucepan heat the caramel sauce over medium-low heat. Add bourbon and chopped pecans.

Chocolate Custards

1 C. milk
3 oz. fine-quality bittersweet chocolate (not unsweetened), chopped fine
1/2 tsp. vanilla
3 large egg yolks
1/4 C. sugar
whipped cream for garnish

Preheat oven to 400 F. In a small heavy saucepan heat milk and chocolate over moderate heat, whisking occasionally, until chocolate is melted and mixture just comes to a boil. Stir in vanilla and remove pan from heat. In a heatproof bowl whisk together yolks and sugar until combined well and add chocolate mixture in a show stream, whisking. Pour custard through a very fine sieve into a 2-cup measure or pitcher. Divide custard among 6 quarter-cup ramekins and cover each with foil. Put ramekins in a baking pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven 25 minutes, or until just set. Transfer ramekins to a rack and cool, covered. Chill custard, covered, at least 4 hours and up to 1 day. Serve custards garnished with whipped cream. Serves 6.

Chocolate Macaroons

MACAROONS
2/3 C. blanched whole almonds (about 4 oz.)
1 3/4 C. confectioner’s sugar
1/4 C. unsweetened Dutch-process cocoa powder
3 large egg whites
1 Tbl. granulated sugar

FILLING
1/3 C. heavy cream
1 tsp. milk
2 Tbl. unsweetened Dutch-process cocoa powder
4 oz. fine-quality bittersweet chocolate (not unsweetened) chopped
7 Tbls. unsalted butter, cut into pieces

FOR MACAROONS: Preheat oven to 400 F and line 2 large baking sheets with parchment paper. In a food processor grind almonds with 1 C. confectioner’s sugar until finely ground. Add cocoa powder and remaining 1/4 C. confectioner’s sugar and blend well. In a large bowl with an electric mixer beat whites with a pinch salt until they just hold soft peaks. Add granulated sugar, beating until meringue holds stiff, glossy peaks. Fold in almond mixture gently but thoroughly and transfer to a large pastry bag fitted with 1/2-inch plain tip. Pipe about 25 small mounds (1-inch in diameter) 2 inches apart on each baking sheet. Bake macaroons in middle and upper thirds of oven for 8 minutes, or until tops appear dry but are still slightly soft to the touch. Transfer macaroons on parchment paper to dampened kitchen towels and cool 5 minutes. Carefully peel macaroons off parchment paper and cool completely on racks. Macaroons may be made 1 day ahead and kept in layers separated by wax paper in an airtight container, chilled.

FOR FILLING: In a saucepan bring cream and milk just to a boil and whisk in cocoa powder. Remove pan from heat and stir in chopped chocolate and butter until smooth. Cook filling and chill 30 minutes, or until firm enough to hold its shape when piped or spread. Filling may be make 1 day ahead and chilled, covered. Spread filling generously on flat side of half of macaroons with a knife or small metal spatula. Top filling with remaining macaroons, flat sides down, to form sandwiches. Makes about 25 macaroon sandwiches.