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 (affiliate link).

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 into a posh and classy dessert!



History

Diplomat Pudding, also known as "Pouding à la Chancelière" or "Chancellor’s Pudding," has an illustrious history. It’s said to have been named after a 19th-century diplomatic conference where it gained fame as part of the menu. Others attribute its name to the renowned Russian diplomat Nesselrode, who adored English-style puddings.

The key difference between Diplomat Pudding and Cabinet Pudding lies in serving temperature: Diplomat Pudding is typically served cold, while Cabinet Pudding is enjoyed hot.

The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (affiliate link)

by Auguste Escoffier

Method
First, the fruit is macerated (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 halfway 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.

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

Serves: 6

Ingredients:

2 tablespoons mixed candied fruits

2 tablespoons golden raisins

2 tablespoons kirsch

Ladyfingers:

3 eggs, separated

6 tablespoons sugar

½ cup sifted cake flour

6 tablespoons confectioner's sugar

Custard:

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 mold

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

Tasting Notes

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

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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 (affiliate link)

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Links
• Ladyfingers from La Tartine Gourmande
• Croissant Bread Pudding by Ina Gartner
• Bread Pudding from Simply Recipes

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• Index of Recipes
• Visual Recipe Index