Every year, we have champagne left over from New Year’s Eve; each year Sydney and I create unique romantic desserts with the remaining champagne. This year, 2012, we were able to use the champagne in three separate recipes; Champagne Pudding was the first. The end result was enchanting and delightful. I had purchased these slated 2-ounce glasses that would be the perfect petite size.
165 grams/1½ -cups heavy whipping cream
165 grams/ 1 1/2-cups crème frâiche
244 grams/1-cups whole milk
150 grams/1/2-cup sugar, reserving ¼ -cup sugar
64 grams/4 large egg yolks
24 grams/3 -Tablespoon cornstarch
10 grams/2-Teaspoons cognac
10 grams/ 2 teaspoons champagne
½ -teaspoon pure vanilla extract, plus a splash
1 vanilla bean, scraped for seeds
16 grams/1-Tablespoon butter, cold cut into cubes
Prepare your mise en place.
Bring to a boil the milk, heavy whipping cream, crème frâiche and vanilla pod in a large sauce pot, with 1/2 -cup of the sugar (to avoid scorching the bottom of the pot).
In a mixing bowl, add egg yolks, ¼ -cup of sugar and whisk together until the mixture is pale yellow in color and thickened.
Add the cornstarch and whisk to combine.
The egg yolk mixture with cornstarch once it has been amalgamated.
When the milk-cream/crème mixture reaches a full simmer (tiny bubbles form on the inner outside of sauce pot), gradually whisk in ½ -cup of the simmering milk/cream mixture into the yolk mixture to temper, and slowly pour and whisk remaining hot cream.
Return the egg mixture to the sauce pot, stirring continuously with a wooden spoon until a few minutes (about 5 or so). Bubbles should have burst on the surface and the mixture should be thickened and glossy.
The pudding should coat the back of a wooden spoon. Remove from heat and add a pinch of salt.
Pipe the first layer of the pudding into the glasses, then a layer of Raspberry coulis, and finally a last layer of champagne pudding. Any clear glass will give you a delicate layered look.