Method

Cinnamon Creme Anglaise: In 2-quart saucepan, heat half-and-half just to the boiling point. Turn off before it boils.  In large bowl, using a whisk, beat egg yolks and sugar. Slowly beat half-and half into yolk mixture. Put in   split vanilla bean, cinnamon stick, and ground cinnamon. Pour back into saucepan and cook, stirring constantly, over low heat until cream coats a spoon. At no point should this boil.   Strain into a bowl and refrigerate until ready to serve.

Preheat oven to 400'F.  Lightly grease six 3 3/4-inch individual fluted tube pans or 8-oz timbale molds.

In top of double boiler, over simmering water, melt chocolate.

In 2-quart saucepan, heat half-and-half and 1/2 C sugar to boiling.

In large bowl, using an electric mixer, beat eggs and remaining 1/2 C sugar until thick and lemon-colored. Slowly beat in half-and-half  mixture. Stir in bread crumbs and melted chocolate.  Do not overmix - stir just until combined.  

Pour batter into pans of your choice. Bake puddings  in preheated oven for 30 to 40 minutes or until centers spring back when gently pressed with fingertip.

Cool puddings in pans on wire rack 10 minutes.  When cool enough to handle, unmold.  

When ready to serve, pour cinnamon creme angialse onto each of 6 dessert plates, then put the puddings on top.  This is beautiful plating. 

Contributor: pat ciesla

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