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Orange Brioche Puddings - Creme Diplomate (from Patisserie, Felder 2011)

See full recipe on: petitegourmandeanglaise.com



Ingredients

For the candied orange peel: 2 1/2 oranges
150g caster sugar
250ml cold water
1/2 tbsp clear honey
50g granulated sugar
1/2 tsp ground cinnamon
For the puddings: 120g brioche loaf
4 eggs
200g caster sugar
1 tsp cointreau
500ml milk
20g butter
25g candied orange peel (buy or make as above)

Nutrition 4 servings

Per Serving % Daily Value
Calories 599
Fat 13g 20%
Carbs 113g 37%
Protein 10g 20%
Fiber 0g 0%
Cholesterol 209mg 69%
Sodium 134mg 5%
     
Fat
Carbs
Protein

Preparation







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