duck confit

This dessert takes a lot of time so you will need to allow yourself at least 3 to 4 hours of preparation + 8 hours for drying the brioche. However with a little effort you can make with great success a three-star dessert from New York Mercer kitchen run by the famous Jean George Vongerichten. We had the chance to eat at Dune, one of his many restaurants located in the Bahamas . Jean George is famous for French cuisine with Asian Flair.

The Caramelized Pineapple pudding cakes turned out to be so elegant to look at and they are also very good! The pudding cakes looked like a soufflé and they propel the concept of pudding to a stellar new heights. Pudding are usually leftover bread but this one is a really fancy pudding. This dessert is great for the holidays or if you want to dazzle your guest this dessert! It is worth all the effort!

I served the dessert with a crème Anglaise. The crème Anglaise added the perfect creamy texture to the dessert, The brioche was very tasty and the pineapple brought another layer of flavor.

Ingredients

1 loaf of store bought brioche about 7 ounce

Crème Anglaise

1 cup heavy cream

1 cup milk

2 large eggs at room temperature

a pinch of salt

a small grating of Nutmeg

Caramel

1 cup sugar

1/4 cup water

1 1/2 tablespoons of unsalted butter

Roasted Pineapple

1/2 fresh pineapple

3/4 cup of sugar

1/4 of golden syrup of corn syrup

1/2 cup of pineapple juice

Cut the crust off and throw it away. Cut the brioche into 3/4 inches cubes. You will need about 4 cups = 7 ounces.

Set the cubes in a pan and allow them to dry for about 8 hours. I just put the pan in a cold oven and close the door.

Make the crème Anglaise and poured it on top of the dry brioche cubes.

Next, cover the pan with plastic wrap and refrigerate for a minimum of 2 hours.

In the mean time prepare the pineapple. Cut the pineapple into 4 halves lengthwise. You will have half a pineapple left so you can just save it for later.

Pour the sugar + the corn syrup in a skillet and let it boil until the sugar start to turn amber.

Add the pineapples slices and the juice into the skillet and cook stirring constantly for about 3 minutes or until bubbly.

Place the skillet in preheat oven at 400 degree and roast the pineapple. baste the pineapple with the juices every 5 minutes until tender. The juice will have thicken to the consistency of a sauce.

Next make the caramel sauce

Divide the caramel equally into 5 ramekins.

scoop the soaked brioche into the ramekins.

Closer look at the ramekins.

Place the ramekins inside a pan. Pour hot water inside the pan and place the pan in the oven for about 35 minutes (oven is heated at 350 degrees).

Cut the roasted pineapple into small slices and place them on top of the puddings.