dessert · Cooking course

Ingredients

• Panettone — 0.5 pc
• Heavy cream (35%) — 500 g
• Milk — 200 ml
• Egg yolk — 5 pcs
• Vanilla sugar — 75 g
• Vanilla extract
• Sugar

Syrup

• Water — 100 ml
• Sugar — 100 ml
• Lime — 1 pc
• Vanilla extract

Instructions

1. In a pot pour cream and milk, warm to 60–65 °C.
2. In a bowl combine yolks, vanilla sugar, vanilla extract, and regular sugar. Whisk to smooth.
3. When the cream-milk steams, drizzle the egg mixture in while stirring. Take off the heat; keep stirring. Hold on medium (or below) and let the custard thicken.
4. In parallel, make the syrup. Pour a little water in a saucepan, add sugar, vanilla sugar, and extract. Put on the heat.
5. Keep whisking the egg-milk mix until thick. That’s the custard.
6. Butter a baking dish.
7. Halve a large panettone; slice one half into 3–4 cm pieces.
8. Lay the slices in the dish at 45° angles. Pour the custard over and let stand.
9. Zest the lime; avoid the white pith.
10. Squeeze half a lime into the syrup pot.
11. Slide the panettone into the oven at 180–190 °C for 2 minutes.
12. When the syrup thickens, stir in the lime zest.
13. When the pudding is ready, plate a slice; drizzle syrup over and around; serve.