Warm Walnut Puddings
|Fresh bread crumbs||2 1⁄2 Ounce (1 Cup)|
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs) (At Room Temperature, 1 Stick)|
|Eggs||4 Large, separated (At Room Temperature)|
|Egg whites||2 Large (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs), divided|
|Walnuts||4 Ounce, finely chopped (1 Cup)|
|Chocolate sauce||1⁄4 Cup (4 tbs), warm (For Serving)|
1 Position a rack in the center of the oven and heat to 350 degrees farenheit.
2 Butter six 5-ounce pots-de-creme cups or ramekins.
3 Sprinkle the cups with dried bread crumbs, tilt to coat, and tap out the excess crumbs.
4 In a small bowl, soak the fresh bread crumbs in the milk for 5 minutes.
5 Drain in a wire sieve.
6 Press the excess milk out of the crumbs, discarding the milk.
7 The bread crumbs should be pasty, but not too dry.
8 In a medium bowl, using a handheld electric mixer on high speed, beat the butter until shiny and light in color,for about 1 minute.
9 In another bowl, beat the egg yolks and 1/4 cup of the sugar on high speed until very thick and light in color,for 2 to 3 minutes.
10 Beat into the butter. Mix in the bread crumbs, then the walnuts.
11 In a third bowl, using very clean beaters on low speed, beat the 6 egg whites until foamy.
12 Increase the speed to high.
13 Still beating, gradually add the remaining sugar and beat until the whites form shiny, stiff peaks.
14 Stir about one fourth of the whites into the walnut mixture, then fold in the remainder.
15 Spoon into the cups and arrange the cups in a baking dish.
16 Place in the oven and add enough hot water to the baking dish to come 1/2 inch up the sides of the cups.
17 Bake until the puddings are puffed and a toothpick inserted in the center of a pudding comes out clean,for about 30 minutes.
18 Remove the cups from the baking dish and let stand at room temperature to cool slightly,for 5 to 10 minutes.
19 To serve, run a knife around the inside of each cup and invert the puddings onto dessert plates.
20 Serve warm, with some warm chocolate sauce poured over each pudding.