with dates, capitalistic dried cranberries, and forbidden dark chocolate brandy sauce
5 cups whole milk
1 1/2 cups jasmine rice
1 cup heavy cream
1/2 cup brandy
3/4 cup sugar
1/2 cup dates, finely chopped
1/2 cup dried apricots, finely chopped
1/2 cup dried cranberries, finely chopped
6 large egg yolks
3 tablespoons unsalted butter, for preparing the ramekins
Chocolate Brandy Sauce
1/2 cup heavy cream
1 tablespoon unsalted butter
9 ounces dark chocolate, chopped
1 tablespoon brandy
- Make the rice. In medium-sized saucepan, bring 4 cups milk to a boil then lower to a simmer. Whisk in the rice and salt. Cover and simmer until the rice is tender, about 40 minutes.
- Preheat the oven to 325°F. Bring 4 cups water to a boil.
- Mix the remaining 1 cup milk, the cream, brandy, sugar, dates, apricots, and cranberries into the rice.
- Temper the yolks by adding a few spoonfuls of the warm rice mixture to the yolks, mixing to combine. Add the warm yolks to the rice mixture, stirring until well combined.
- Lightly grease 6 to 8 soufflé ramekins with the butter and place inside a large baking dish. Fill the ramekins with the pudding mixture, making sure to stir well between each addition. Pour the boiling water into the baking dish so it comes halfway up the sides of the ramekins. Bake until the puddings are set around the edges but still soft in the middle, about 25 minutes. Remove the puddings from the baking dish and let sit at room temperature for about 10 minutes.
- Meanwhile, make the sauce. Bring the cream, and butter to a boil. Pour over the dark chocolate and brandy in a heatproof bowl. Let sit until the chocolate begins to melt (about 1 minute,) then whisk until smooth. Keep warm.
- Serve the puddings warm with puddles of the warm chocolate brandy sauce.
Quantity: 6 to 8 servings