PUDDING
3 Eggs 1 ts Vanilla
1 Egg yolk 1/2 ts Cinnamon
2 1/2 c Milk 3 c Diced French bread
3/4 c Sugar – (with crusts)
1/4 c Whipping cream 1/4 c Dried currants
3 tb Irish whiskey
-SAUCE-
1 ts Cornstarch 3 Egg yolks
1 c Milk 3 tb Sugar
1/2 ts Vanilla 2 tb Irish whiskey
For pudding: Whisk eggs, yolk, milk, sugar, cream, 1 tablespoon
whiskey, vanilla and cinnamon in large bowl. Add bread; let soak at
least 1 hour. Soak currants in remaining 2 tablespoons whiskey 1 hour.
Preheat oven to 350 degrees. Butter eight 3/4-cup custard cups.
Remove 1 tablespoon currants using slotted spoon; set aside. Stir
remaining 3 tablespoons undrained currants into bread mixture. Spoon
into prepared cups. Arrange in roasting pan. Add enough simmering
water to pan to come halfway up sides of cups. Bake bread puddings
until firm to touch, about 1 hour.
Meanwhile, prepare suace. Dissolve conrstarch in 2 tablespoons milk.
Scald remaining milk and vanilla in heavy small saucepan. Whisk
cornstarch mixture into milk. Whisk yolks and sugar in bowl until
thick and pale. Gradually whisk in milk mixture. Whisk back into
saucepan and stir over medium heat until sauce thickens enough to
leave path on back of spoon when finger is drawn across; do not boil.
Remove from heat. Stir in whiskey.
Unmold puddings onto plates. Spoon sauce over. Sprinkle with
reserved currants.
Yields
8 servings