It hasn't stopped snowing here in the Netherlands. Just when I breathe a sigh of relief because the streets are finally clean, it starts to snow again with a wintery vengeance. Thanks to a shortage of salt and streets that have become ice rinks, I have been walking around with my heart in my hand, cursing the winter and longing for the day when I can finally wear my ballerinas again. I'm so tired of my ugly forest ranger shoes and blaming everything on the snow is not doing me any good. Or is it?
The only thing that has me smiling is some serious comfort food! I know I should be eating lighter, but honestly, a salad just won't cut it in this weather. Give me the thick soups that will stick to my ribs, big bowls of hearty stews with warm spices such as bay leaves, cloves and cinnamon, or anything that comes out of the oven piping hot.
It's all about feeding the soul for me these days, so with that thought in mind I couldn't wait to create something decadent for World Nutella Day 2010. And what could be more comforting than a carborific brioche pudding? Therefore, I proudly present to you my Banutella Brioche Puddings. For those of you that are on a diet, this is the time to cover your eyes. The rest of you can just run into your kitchen.
I, on the other hand, will just continue blaming it on the snow.
With many thanks to Ms. Adventures in Italy and Bleeding Espresso for organizing this!
Here's the Recipe:
Banutella Brioche Puddings
Makes 4 individual servings
4 small brioches (about 35g each)
3 heaping tablespoon Nutella
2 very ripe bananas, mashed
1 tsp vanilla extract
100 ml double cream
50 ml full-fat milk
pinch of salt
1.Preheat oven to 180C and butter four ramekins (I used the ones for Crema Catalana).
2.Cut the brioches open and thickly spread them with the Nutella.
3.Divide them into the buttered ramekins and put the ramekins in a roasting tin.
4.In a blender, beat the eggs, bananas, vanilla extract, cream, milk and salt.
5.Pour the batter over the ramekins and allow to soak for 10 minutes.
6.Fill the roasting tin with enough water so that it comes halfway up the ramekins.
7.Bake the brioche puddings in the oven for 30 minutes.
8.Serve warm with a drizzle with cream.