Bar Harbor Indian Pudding with Creme Anglaise by Chef Tony Clark

Posted on November 15, 2019 by


Sponsored Recipe

Traditional New England Indian Pudding by Bar Harbor Foods with a French twist of delectable Creme Anglaise sauce prepared by Chef Tony Clark, of the Chef’s Kitchen, at the 2010 Fancy Food Show


Serves about 6

1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
1/3 cup white sugar
(1) 15.5 oz. can Bar Harbor Indian Pudding


In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.

While cream is heating, whisk together egg yolks and sugar until smooth.

Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly.

Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly.

Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Sauce can be served warm or chilled.

Remove Indian Pudding from can by running a table knife around edge of product to remove in a solid column. Slice pudding in half-inch slices.

Melt butter in a non-stick pan at medium heat, adding sliced pudding rounds to pan.

Heat thoroughly, turning once. Cut each pudding slice into four pieces and arrange in individual serving dishes.

Top with warm or chilled Creme Anglaise Sauce.


© 2019 US Food Safety Corporation. No copyright claim is made for portions of this blog and linked items that are works of the United States Government, state governments or third parties

Posted in: Family safety