Jambalaya Pudding Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Plus 2 teaspoons unsalted,
Butter, at room temperature,
In all,
1 cup: Half and half,
1 1/2 cup: Heavy cream,
5 large: Eggs,
2 cup: Leftover jambalaya,
6 slice: White bread, with crusts,
Torn into 2" pieces,
Salt and pepper,
*2 whole quails roasted,
*1 cup herb shallot sauce,
Recipe follows, (brown stock
Based),
*1/4 cup shaved green,
Onions,
Directions:
Preheat the oven to 350 degrees. Lightly grease a 6 cup muffin tin,
(the largest muffin tins available is what we need) with 2 teaspoons
of butter. In a large bowl which together the half and half, cream,
and eggs. Season with salt and pepper. Add the jambalaya. Fold in the
bread and season with the salt and pepper. Pour into the prepared
pans and dot the tops with the remaining butter. Place the tin in a
water bath. Bake until golden and puffy, for about 40 minutes. Unmold
the muffin pan. Place one muffin inverted onto the plate, place the 2
whole roasted quails right on top and spoon over the sauce. Garnish
with the green onions.
Yield: 6 servings
ESSENCE OF EMERIL SHOW#EE2272
Source from luhu.jp
(the largest muffin tins available is what we need) with 2 teaspoons
of butter. In a large bowl which together the half and half, cream,
and eggs. Season with salt and pepper. Add the jambalaya. Fold in the
bread and season with the salt and pepper. Pour into the prepared
pans and dot the tops with the remaining butter. Place the tin in a
water bath. Bake until golden and puffy, for about 40 minutes. Unmold
the muffin pan. Place one muffin inverted onto the plate, place the 2
whole roasted quails right on top and spoon over the sauce. Garnish
with the green onions.
Yield: 6 servings
ESSENCE OF EMERIL SHOW#EE2272
Source from luhu.jp
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