RECIPE: Cuba Libre's Pudin Diplimatico - Philadelphia News, Weather and Sports from WTXF FOX 29

RECIPE: Cuba Libre's Pudin Diplimatico

Pudin Diplimatico

Warm banana and chocolate chip bread pudding,

Cuba Libre's spiced rum, roasted pineapples

Created by Cuba Libre Restaurant & Rum Bar's Concept Chef Guillermo Pernot

Ingredients:

Yields: 6

2.5 oz   granulated sugar

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2          eggs

4.5 oz   granulated sugar

1½ tsp  vanilla extract

½ tbs    ground cinnamon

13 fl oz  milk

8 oz      Cuban bread

⅓ cup   banana puree

⅔ cup   chocolate chips

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2 g        powdered sugar

1½        Caramel Sauce (recipe follows)

1 oz      Roasted Pineapple (recipe follows)

1 sprig  Fresh Mint

1 tbl      spiced rum

Directions:

Using the 2.5 ounces of granulated sugar create a caramel.  Line the bottom of ring molds with the caramel over parchment paper.  Combine eggs, sugar, vanilla and cinnamon in a large bowl.  Add milk and whisk to combine. Add the Cuban bread and banana puree to the custard and allow to soak for 10 minutes.  Stir the mixture during these ten minutes to assure even absorption. When soft, puree the bread and custard together with and immersion blender until completely smooth.  After pureeing, fold the chocolate chips into the pureed pudding mixture.  Spoon 4 ounces of the pudding into a greased and caramel lined ring mold.  Bake at 350°F on high fan, uncovered for 10 – 15 minutes.  Remove from the oven and allow to cool on a rack.  Cover the puddings with parchment paper and invert onto another sheet pan.  Pull the paper off the puddings carefully.  Run a knife around the edge of each ring mold to release the pudding.

Plate the bread pudding in the center of a plate and top with Roasted Pineapple.  Drizzle with 1 tablespoon of spiced rum.  Top with Caramel Sauce and powdered sugar.  Garnish with mint.

Caramel Sauce

Yields: 2 cups

Ingredients:

250 g    granulated sugar

50 g      water

25 g      light corn syrup

240 g    heavy cream

Directions:

Bring sugar, water and corn syrup to a boil until amber colored.  Deglaze with creamed and whisk to combine.

Roasted Pineapple

Yields: ⅓ lb

Ingredients:

10 oz    pineapple, diced small

2 oz      light brown sugar

1          vanilla beans, split and scraped

Directions:

Combine all ingredients in a shallow pan and roast at 350°F until golden brown.