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Viennois style pudding, salted butter caramel and vanilla ice cream

A moist warm pudding topped with vanilla ice cream and garnished with a salted butter caramel.


You can eat the pudding cold, but personally I find it better warm or hot, the contrast with the ice cream is fantastic.


Recipe for 4 persons


5 Unit(s)
5 Unit(s)
575 Gr
Brioche bread
1 Liter(s)
4 Unit(s)
8 Unit(s)
Egg yolk
325 Gr
225 Gr
Sultana raisin
125 Ml
Amber rum
2 Clove(s)
Madagascar vanilla

Salted caramel

150 Gr
50 Gr
150 Ml
35% cooking cream
2 Pinch(es)
Maldon salt

Ice cream

4 Scoop(s)
Vanilla ice cream

Preparation time: 30 min

Preheat your four at 375 °F

  • Pudding

    Cut all of the pastries into cubes and then spread them on a baking sheet.  Place in the oven a first time to give them a slight coloration.

    Butter your pudding molds and then line them with parchment paper.

    In a sauce pot, bring the milk and halved vanilla beans to a boil.

    In a mixing bowl, whisk together the eggs, egg yolks and sugar with the help of a whisk.  Pour the hot milk on top of the egg and sugar mixture while stirring constantly to make sure to not cook the eggs.

    Remove the baking sheet from the oven and transfer the cubes of pastries into a large mixing bowl.

    Pour the milk and egg mixture through a fine mesh sieve directly onto the pastry cubes, until they are covered.

    With the help of a spatula, delicately press down on the cubes to make sure they fully absorb the liquid.

    Next, transfer the mixture into your pudding molds.  Transfer to the oven for 45 minutes.  Insert a knife into the pudding, they are ready when the knife comes out warm and clean.

    Finally, un-mold the pudding and once cooled down sufficiently, cut it into pieces.

  • Salted caramel

    In a sauce pot, start cooking the sugar until golden.  Add the butter and mix.  Add the warm cream, mix well and then bring to a boil for about 2 minutes, or until it becomes nice a homogenous.  Ideally, pass the sauce through a fine mesh sieve.

  • Plating

    On a plate, place a warm piece of pudding in the center and then top with vanilla ice cream.  Drizzle with the salted caramel sauce.

You can eat the pudding cold, but personally I find it better warm or hot, the contrast with the ice cream is fantastic.

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