Panettone Puddings with Amaretto Custard

SERVES
4-6 4-6
Panettone Puddings with Amaretto Custard
Main INGREDIENTS
  • Bread & Cereals
Ingredients
Method

Ingredients

  • 200g (7oz) Panettone in 1cm thick slices
  • 3 tablespoons butter
  • 300ml (10fl oz) milk
  • 300ml (10fl oz) double cream
  • 25g (1oz) caster sugar
  • 4 tablespoons Amaretto liqueur
  • 4 eggs
To finish:
  • 25g (1oz) granulated sugar

  • Method

  • 1
    Preheat the oven to 180°C / 350°F / Gas Mark 4, or for a fan oven: 160°C
  • 2
    Lightly grease six Le Creuset Ramekins with a little of the butter.
  • 3
    Spread the remaining butter on one side of the panettone slices.
  • 4
    Distribute the buttered slices between the six ramekins.
  • 5
    In a large jug, mix the milk, cream, caster sugar and Amaretto liqueur.
  • 6
    Whisk the eggs and beat into the mixture.
  • 7
    Pour the mixture over the panettone and allow to stand for 30 minutes.
  • 8
    Fill the roaster one-third full of warm water and add the filled ramekins.
  • 9
    Bake for 35 minutes until no liquid remains in the centres and the tops are very slightly browned.
  • 10
    Remove carefully from the Bain-marie and dust the tops of the puddings with the granulated sugar before serving.
  • 11
    Cook's Notes
  • 12
    Decorate a cover plate to place the ramekin on for a special occasion, with a bit of fruit coulis.