K
kirst06
Guest
ngredients
1 brioche loaf
80g 70% chocolate
30g raisins
30ml orange liqueur
50g unsalted butter (optional)
40g marmalade.
500ml milk
500ml double cream
4 tbs caster sugar
4 egg yolks
juice 1/2 orange
Method
1. Soak the raisins in the liqueur for 1 hour, reserving the liqueur for the custard mix. Thinly slice loaf and butter ( this is optional, I don't always butter bread if using brioche, keeps calories down!)
2. Layer brioche in an oven dish scattering in the raisins and pieces of chocolate in between layers.
3. Make the custard by gently heating the milk and cream, add the reserved liquor and orange juice, add to the yolks and sugar whisking as you go.
4. Pour over brioche and transfer onto a baking tray, fill with boiling water 2/3rds up and place in a pre-heated oven set at 160c for 35-40 mins. After 20 mins brush on warmed marmalade and return to the oven to finish cooking.
5. If required you can finish under a hot grill to caramelise marmalade. Serve with double cream.
1 brioche loaf
80g 70% chocolate
30g raisins
30ml orange liqueur
50g unsalted butter (optional)
40g marmalade.
500ml milk
500ml double cream
4 tbs caster sugar
4 egg yolks
juice 1/2 orange
Method
1. Soak the raisins in the liqueur for 1 hour, reserving the liqueur for the custard mix. Thinly slice loaf and butter ( this is optional, I don't always butter bread if using brioche, keeps calories down!)
2. Layer brioche in an oven dish scattering in the raisins and pieces of chocolate in between layers.
3. Make the custard by gently heating the milk and cream, add the reserved liquor and orange juice, add to the yolks and sugar whisking as you go.
4. Pour over brioche and transfer onto a baking tray, fill with boiling water 2/3rds up and place in a pre-heated oven set at 160c for 35-40 mins. After 20 mins brush on warmed marmalade and return to the oven to finish cooking.
5. If required you can finish under a hot grill to caramelise marmalade. Serve with double cream.
