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Heat milk and cream in a saucepan and boil for 1 minute.
Place eggs in the mixer and whisk with the sugar until pale. Add milk, vanilla and orange peel.
Butter panettone slices and dip in custard. Pile slices into caramelized mold. Pour remaining custard slowly over the panettone. Sprinkle over with confectioner’s sugar. Bake pudding in a preheated oven to 350°F (180°C) over hot water for 50 minutes or until
pudding is set.
Remove from the oven and cool. Invert onto a plate.
Optional: Serve with a light pastry cream.
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