This week, chef shows Tina Redwine how to make traditional Irish dishes. 

 

Yields: 6-7 individual, small ramekins

1 day-old loaf of Irish soda bread
2 Tbsp. melted butter
3 eggs, lightly beaten
3 cups milk

1 Cups of Sugar
2 Tbsp. Jameson’s Irish whiskey
1 Tsp. vanilla extract
½ Tsp. ground cinnamon

Preheat oven to 350F. Cut bread into small cubes and melt butter. Pour melted butter into ramekins and swirl around to coat.

Combine milk, eggs, whiskey, sugar and cinnamon in a large bowl and mix until combined. Add vanilla to mix and let sit in the fridge for at least 30 minutes

Pour enough to come just to the top of the inner lip of the ramekin. Set in the fridge for at least an hour – overnight is better. Add more liquid if needed.

Bake bread puddings for about 30 minutes until the custard is set.

Allow to cool before pouring the whiskey custard over the top

Ingredients

300 ml full fat milk
300 ml single cream
zest of one Orange
1 Cup caster sugar
6 egg yolks
1 tbsp whisky, your own favorite will do nicely

To make the Whisky custard heat the milk, cream and orange zest in a heavy-based saucepan and bring it up to a slow boil.

Meanwhile in a bowl beat the sugar and egg yolks together until pale.

Pour the hot milk mixture into the eggs and combine well. Return the mixture to a clean heavy-based saucepan and slowly bring up to a simmer, stirring constantly until it thickens and coats the spoon. Take great care not to let the milk mixture boil or it will curdle. Stir in the Whisky.

 

Oliver O’Neill

93 North Main St Norwalk CT 06854