4 Kids 'n Us Recipes

by Chef Clifford Pleau
Prep
Time: 15 minutes
Chill: At least 30 minutes
Bake: 20 or 30 minutes

Ingredients:
1
Tbsp. unsalted butter, melted
2/3 cup sugar
3 Tbsp. all-purpose flour
2 Tbsp. unsweetened cocoa powder I
1/3 cup 1 percent lowfat milk
Whites from 4 large eggs, at room temperature (save 3 yolks for the
sauce)
1/2 cup semisweet chocolate chips
Method:
1.
Brush melted butter in eight ramekins (2/3-cup capacity), or a 1 1/2-qt
soufflé dish. Add 3 Tbsp of the sugar, then tilt dish to coat
bottom and sides.

2. Whisk flour, another 3 Tbsp. of the sugar and the cocoa powder in
a medium saucepan to blend. Whisk in milk. Whisking constantly, bring
to a simmer over medium heat. Simmer two minutes or until very thick.
Remove from
heat and whisk vigorously until no lumps remain. Cover surface directly
with plasdtic wrap to keep a skin from forming. Refrigerate at least
30 minutes until cool or up to 24 hours.

3. Heat oven to 400°F.

4. Beat egg whites in a large bowl on medium speed until foamy. Increase
speed to high; slowly add remaining sugar and beat until stiff peaks
form when boaters are lifted.

5. Stir about 1 cup whites into the chocolate mixture, then fold chocolate
mixture and chocolate chips into remaining whites just until no white
streaks remain. Spoon into prepared dish(es).

6. Bake ramekins 20 minutes, soufflé dish 30 minutes, or until
soufflés are puffed and tops look dry. Serve immediately.

A
recipe in 3 parts!
STEP
ONE
Bread Pudding
Ingredients

3/4 cup golden raisins
3 to 4 day-old croissants (about 12 ounces total)
3 cups whole milk
3 large eggs
2 large egg yolks
3/4 cup sugar
1 vanilla bean
Method
1.
Preheat the oven to 350º. Place a roasting pan in the oven and
pour 1/2 inch of hot water into it.
2.
Scatter the raisins across the bottom of a glass baking dish. Cut the
croissants into 1/2-inch thick slices and place on top of the raisins.
3.
Combine the milk, whole eggs, yolks, and sugar in the bowl of an electric
mixer fitted with a paddle. With the paring knife, split the vanilla
bean in half lengthwise. Place one half in a plastic bag and reserve
for another use. Scrape the seeds from the bean into the bowl. Discard
the scraped bean half. Beat on medium low speed until well-blended and
a little frothy, 1-2 minutes.

4. Pour the egg mixture over the croissants and press the bread with
the back of a spoon to make sure the everything is submerged. Let stand
a minute or two, pressing with the spoon once or twice, to allow the
bread to absorb the egg mixture. Carefully place the dish in the pan
of hot water and bake until golden and just set, about 50 minutes.
5.
Carefully remove the roasting pan from the oven, then remove the baking
dish from the pan and let cool on a wire rack. Serve slightly warm or
let cool completely, refrigerate covered with plastic wrap up to 24
hours and serve chilled.

STEP TWO
Caramel Sauce
Ingredients
4
ounces butter
4 ounces sugar
4 ounces brown sugar
4 ounces corn syrup
1 pound heavy cream
2 ounces vanilla
1 pound bananas, roasted and pureed

In a sauce pan on high heat melt butter, add sugars, corn syrup and
1/2 of the heavy cream. Bring to a boil and add remaining cream slowly,
so you don't break the boil. Boil for 3 minutes, remove from the heat,
add vanilla and pureed roasted bananas. Let sit to room temperature.
Do NOT refrigerate.

STEP
THREE
French Toast Bread Pudding with Caramelized Roasted Bananas

Yield: ONE DESSERT PLATE
3/4
banana (caramelize with brown sugar and butter)
4 ounces Bread Pudding (see STEP ONE ABOVE)
3 ounces Caramel Sauce (see STEP TWO ABOVE)
2 ounces French Toast batter (your own recipe)
2 ounces cinnamon sugar
4 ounces coconut ice cream
Dip
bread pudding into French Toast batter and deep fry until brown, toss
in cinnamon sugar and cut on a bias. Arrange on a plate with caramelized
bananas, scoop of ice cream and drizzle with caramel sauce.