Remember this post where I speculated what a white chocolate version with coconut and pound cake would be like? Well I tried it. It was good, very good.
Bodino Blanc [my version]
Ingredients for 4 servings
3 ounce White chocolate. chopped
1 can Coconut milk
2 large eggs
3 cup cubed (1/2 inch size), toasted pound cake
Confectioners' sugar, for serving
Softly whipped cream, for serving
1. Preheat the oven to 350 F, with a rack in the center. Butter ramekins or mold well
2. Combine the chocolate and coconut milk in a small saucepan over medium heat. Stir occasionally until the chocolate is partially melted. Remove from the heat and stir until completely smooth.
3. In a bowl, beat the eggs well. Whisk in the chocolate mixture; fold in the cake cubes. let the mixture stand for 15 minutes to absorb some of the liquid.
4. Transfer the mixture to the prepared pan. Cover the top with a buttered sheet of foil, buttered side down. Set the pan in a roasting pan and place in the oven. Pour in enough hot tap water to reach about halfway up the sides of the pan.
5. Bake until the pudding is nearly set, but still slightly wobbly, about 35 minutes (the timing can vary based on the size and depth of the pan; do not overbake).
6. Carefully remove the pan from the water bath and cool to lukewarm on a wire rack. Sprinkle with confectioners' sugar, and serve warm, with softly whipped cream.
Not as rich as the chocolate version but darn good, the coconut flavor came thru nicely and while the Pound cake started out a little dry and crunchy it was soft and melty by the time I was done. This was even good cold the next morning for breakfast. I kept thinking I needed something a wee bit tart to set it off, maybe some lemon sauce or a little pineapple preserves. I also wish I had let it sit longer so the pound cake could have absorbed more flavors.
This recipe is definitely a keeper for stale cakes of all descriptions, flexible and simple it makes something old new again.