Sunday, February 28, 2010

Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise)

Books have been written about the humble Bread Pudding. In fact, I have one called New-Fangled, Old Fashioned Bread Puddings.

What was originally a simple English Bread Pudding can now be found at almost every bakery in Paris. Le Cordon Bleu, however, takes Bread Pudding to a whole new level – using ladyfingers in place of bread and adding candied fruits and raisins to take it beyond the ordinary. Not to mention the Kirsch. The humble bread pudding is transformed to a posh and classy dessert!

It is said that Pudding Diplomate derives its name from the 19th century when it was first served as part of the menu for a diplomatic conference (a 1908 conference on the annexation of Bosnia). The guests enjoyed the recipe so much that the chef published it under the name "Pudding Diplomate." However, others say that the name refers to Nesselrode, the famous Russian diplomat who was reputed to have a passion for English puddings. (from Wikipedia)

This pudding has also been called "Chancellor’s Pudding" or "Pouding a la chanceliere." Other references say that Cabinet Pudding is the same as Diplomat Pudding, the difference being that Cabinet Pudding is served hot while Diplomat Pudding is traditionally served cold.

by Auguste Escoffier

First, the fruit is mascerated (soaked) in kirsch for up to an hour. Meanwhile, you can make the ladyfingers. First, you make a meringue with the egg whites and sugar. Then, gently fold in the yolks and flour. After piping them into 5-inch strips, you sprinkle them with icing sugar and bake them for 25-30 minutes at 350˚F, rotating them half-way through baking.

While the ladyfingers are baking, you can make the custard. Bring the milk and vanilla to a boil. In a separate bowl, whisk the yolks and sugar until pale yellow. Then, slowly add the hot milk mixture to the yolk mixture. Let cool.

After the custard has cooled, you can assemble the pudding by layering the ladyfingers and candied fruit. Then pour the custard over the ladyfingers and bake in a hot water bath for about 25 minutes at 350˚F, until the custard is set.

While it's baking, you can make the crème anglaise. Like the custard, bring the milk and vanilla to a boil. In a separate bowl, whisk the yolks and sugar until pale yellow. Then, slowly add the hot milk mixture to the yolk mixture. Return the mixture to the heat and cook until thickened, about 5 to 7 minutes, without boiling. Cool.


Serves 6

2 tablespoons mixed candied fruits
2 tablespoons golden raisins
2 tablespoons kirsch

3 eggs, separated
6 tablespoons sugar
½ cup sifted cake flour
6 tablespoons confectioner's sugar

2 cups milk
1 teaspoon pure vanilla extract
6 egg yolks
½ cup sugar

Crème Anglaise:
1 cup milk
1 teaspoon pure vanilla extract
5 tablespoons sugar
2 egg yolks
¼ cup kirsch

Unsalted butter, softened, for baking sheet and mould

You can find the recipe for Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise) in Le Cordon Bleu at Home cookbook (page 118).

Tasting Notes
I have a cookbook dedicated to bread pudding; I love bread puddings. And I loved this dessert. Although next time I wouldn't use so much kirsch, and I would like to try using a different fruit, such as banana.

"The proof of the pudding is in the eating. By a small sample we may judge of the whole piece."
— Miguel de Cervantes Saavedr
. . . . . . . . . .

Running total: $6.16 + $13.88 = $20.04
($2.31 per serving)

Butter used so far: 0 tablespoons

Less than 3% complete Basic Pastry

Next recipe: Biscuit roulé (Rolled biscuits) Chocolate Roulade page 413 in Le Cordon Bleu Complete Cook Home Collection

. . . . . . . . . .

Rose Scented Nutella Brioche Pudding from No Recipes
Ladyfingers from La Tartine Gourmande
Croissant Bread Pudding with Pecan Toffee Sauce from Culinary Concoctions by Peabody
Bread Pudding from Simply Recipes

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    Unknown said...

    Ottima ricetta , ne posso avere una porzione?

    Anonymous said...

    mmm, I had bread pudding yesterday. This one with ladyfingers looks better!


    Jennifer said...

    What a fabulous pudding!! Im love the creme anglaise goodness with homemade ladyfingers!

    Katie said...

    Never thought of making it with ladyfingers before. I sometimes make one at Christmas with leftover pannetone though. Love the idea of soaking the fruit in Kirsch - looks delicious

    Unknown said...

    I'd never heard of Pudding Diplomate but it sounds very delicate and I love creme anglais (far more than normal english custard!).

    I recently made my own ladyfingers too and after many attempts at macarons I found them a breeze!

    Food Gal said...

    Love the regal name of this dessert. And I bet I'd love the taste of it even more. ;)

    Beth said...

    Yum! I love bread pudding too, especially in the colder months. This would be a perfect way to use up some of the candied fruit I have stashed in the back of the pantry!

    Manggy said...

    I love a good bread pudding :) Love it with citrusy flavors too!

    Lori said...

    I adore bread pudding. It was a go-to dessert for my mom when we were growing up. She always made caramel sauce, but now that I live in KY it is always served with bourbon sauce. How interesting with the ladyfingers. Looks delicious!

    Diana S said...

    Everything you make looks heavenly.
    I've nominated you for a Sunshine Blog Award, you can pick it up over on my blog here:

    You've got an awesome, and entertaining blog! Congratulations!

    S said...

    what a lovely name! i am a huge bread pudding nut. and i love the kirsch :) a beautiful dish, with beautiful photos. x shayma

    katie said...

    this is my dream. Maybe with some sour cherry compote. bam.