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Le Chaudron recipe
Diplomate aux fruits confits
Diplomat pudding with candied fruit
⏱ 40 minServes 8Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1day-old brioche (300 g / 10 oz)
500 ml (2 cups)milk
4eggs
120 g (4 oz)sugar
150 g (5 oz)diced candied fruit
50 ml (3½ tbsp)rum
- 1 day-old brioche (300 g / 10 oz)
- 500 ml (2 cups) milk
- 4 eggs
- 120 g (4 oz) sugar
- 150 g (5 oz) diced candied fruit
- 50 ml (3½ tbsp) rum
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the brioche into thick slices and layer in the mold with the candied fruit.
- Sprinkle with a little rum.
- Whisk the eggs with the sugar, then the warm milk.
- Slowly pour over the brioche, letting it soak in.
- Bake in a water bath at 160°C (325°F) for 40 minutes until set.
- Cool completely, chill, then unmold and serve with custard sauce.
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