| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Unsalted butter, for buttering ramekins
- 1/2 cup granulated sugar
- 4 large egg yolks
- 8 ounces heavy cream
- 2 cups brioche cut into 1 1/2-inch dice
- 1/2 cup shaved fennel, plus chopped fennel fronds, for garnish
- 1/4 cup chopped white chocolate
- 1/4 cup pine nuts
- Zest of 1 orange
- Pinch salt
- Fennel Orange Caramel, recipe follows
- Fennel pollen, for sprinkling
- 1 cup brown sugar
- 1/2 cup diced fennel
- 1/2 cup orange liquor
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 350 degrees F. Butter 4 ramekins, then dust with sugar, knocking out the excess. Arrange the ramekins on a baking sheet. Combine the egg yolks and cream in a bowl, then add the bread cubes, fennel, granulated sugar, white chocolate, pine nuts, zest and salt and fold together gently until combined.
- Transfer the mixture to the prepared ramekins and bake, about 25 minutes. Let cool.
- Unmold the ramekins onto plates, then drizzle with Fennel Orange Caramel and sprinkle with fennel pollen and fennel fronds.
- Combine the brown sugar, fennel, liquor and butter in a small saucepan and simmer until thickened. Set aside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 846 |
| Total Fat | 51 g |
| Saturated Fat | 27 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 3 g |
| Sugar | 75 g |
| Protein | 9 g |
| Cholesterol | 318 mg |
| Sodium | 214 mg |
Reviews
I made this and everyone who tried it loved it! It turned out perfectly and I did everything according to the recipe. Will definitely make it again. Thanks to Cory Bahr for the recipe! 🙂