Bar Harbor Indian Pudding with Creme Anglaise by Chef Tony Clark

Traditional New England Indian Pudding by Bar Harbor Foods with a French twist of delectable Creme Anglaise sauce prepared by Chef Tony Clark, of the Chef's Kitchen, at the 2010 Fancy Food Show

Serves: About 6


1 cup heavy cream

2 teaspoons vanilla extract

4 egg yolks

1/3 cup white sugar

(1) 15.5 oz. can Bar Harbor Indian Pudding



In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.

While cream is heating, whisk together egg yolks and sugar until smooth.

Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.

Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.

Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Sauce can be served warm or chilled.

Remove Indian Pudding from can by running a table knife around edge of product to remove in a solid column. Slice pudding in half-inch slices.

Melt butter in a non-stick pan at medium heat, adding sliced pudding rounds to pan.

Heat thoroughly, turning once. Cut each pudding slice into four pieces and arrange in individual serving dishes.

Top with warm or chilled Creme Anglaise Sauce.





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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341