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Panettone puddings with crema inglese

Cubes of panettone hide inside these creamy individual puddings.

Individual panettone puddings with crema inglese and toasted almonds.
Individual panettone puddings with crema inglese and toasted almonds. Photo: Jennifer Soo


Crema inglese
12 egg yolks
200g caster sugar
1 litre pouring cream
1 tsp vanilla extract
2 tbsp cognac

75g caster sugar, plus 90g extra
½ cup orange juice
2 oranges, zest finely grated
3 limes, zest finely grated
60g mixed peel, chopped
60g cedro (candied citron), chopped
60g sultanas
½ cup Grand Marnier
6 titanium-strength gelatine leaves
5 egg whites
300ml pouring cream, whipped
240g panettone, cut into 1cm cubes
250g almonds, toasted


For crema inglese (custard), whisk egg yolks and sugar in a bowl until thick and pale.

Heat cream until almost boiling, then gradually whisk into the yolk mixture.

Pour mixture into a saucepan and stir over low heat until custard is thick enough to coat the back of a wooden spoon.

Transfer to a bowl and stir in vanilla. Cool and stir in cognac.

For puddings, combine 75g sugar and ⅓ cup water in a small saucepan and stir over low heat until sugar dissolves. Remove and cool.

Combine orange juice, orange and lime zests, mixed peel, cedro, sultanas, Grand Marnier and sugar syrup in a saucepan, bring to the boil and simmer until liquid is reduced by half. Remove from heat.

Soak gelatine leaves in a bowl of cold water until soft, then squeeze out excess water and add to hot orange mixture. Stir until dissolved. Add 300ml crema inglese, stir well and cool.

Meanwhile, whisk egg whites with remaining sugar until soft peaks form. Fold in whipped cream. Add egg white mixture to orange mixture and stir well.

Add panettone and stir, then divide mixture evenly between 12 lightly greased 200ml moulds.

Cover and refrigerate for 3 hours or until firm.

To ummould each pudding, dip moulds in warm water until pudding loosens from sides.

Main ingredient:
Eggs, Cream/Milk

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