📝 About This Recipe
A timeless masterpiece of French confectionery, Diplomat Pudding (Pouding à la Diplomate) is the ultimate marriage of silky vanilla custard and buttery brioche. This elegant dessert repurposes delicate cake or bread by layering it with macerated dried fruits and rich crème anglaise, then chilling it to perfection. It is a sophisticated, cold-set pudding that balances the richness of egg yolks with the bright, tart snap of a classic apricot glaze.
🥗 Ingredients
The Foundation
- 12-14 ounces Brioche or Ladyfingers (stale, cut into 1-inch cubes)
- 2 tablespoons Unsalted Butter (softened, for greasing the mold)
The Fruit Maceration
- 1/2 cup Golden Raisins
- 1/2 cup Dried Apricots (finely diced)
- 1/4 cup Candied Orange Peel (finely chopped)
- 3 tablespoons Dark Rum or Cognac (warmed slightly)
The Custard Base
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3/4 cup Granulated Sugar
- 6 large Egg Yolks (at room temperature)
- 1 piece Vanilla Bean (split and seeds scraped)
- 1 tablespoon Gelatin Powder (unflavored)
The Glaze and Garnish
- 1/2 cup Apricot Jam (strained)
- 1 tablespoon Water
- 1/2 cup Fresh Raspberries (for garnish)
- 4-6 pieces Mint Leaves (for garnish)
👨🍳 Instructions
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1
In a small bowl, combine the golden raisins, diced dried apricots, and candied orange peel. Pour the warmed rum or cognac over the fruit and let it macerate for at least 30 minutes.
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2
Generously grease a 1.5-liter charlotte mold or bundt pan with the softened butter. If you want an easy release, you can lightly dust the butter with a little extra granulated sugar.
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3
In a small ramekin, sprinkle the gelatin powder over 3 tablespoons of cold water. Let it 'bloom' for 5-10 minutes until it becomes a thick paste.
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4
In a medium saucepan, combine the milk, heavy cream, and the vanilla bean seeds and pod. Bring to a gentle simmer over medium heat, then remove from heat immediately.
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5
In a separate heat-proof bowl, whisk the egg yolks and 3/4 cup sugar together until the mixture is pale and slightly thickened.
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6
Temper the eggs by slowly whisking one ladle of the hot milk mixture into the yolks. Gradually add the remaining milk while whisking constantly to ensure the eggs don't scramble.
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7
Return the entire mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175°F/80°C). Do not let it boil.
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8
Remove the custard from the heat and whisk in the bloomed gelatin until completely dissolved. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any lumps.
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9
Begin layering the pudding: Place a layer of brioche cubes in the bottom of the prepared mold, followed by a generous sprinkle of the macerated fruit (and any remaining liquid).
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10
Pour enough of the warm custard over the layer to just cover the bread. Repeat the layers of bread, fruit, and custard until the mold is full, pressing down gently to ensure the bread is soaking up the liquid.
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11
Allow the mold to cool to room temperature, then cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set firmly.
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12
To unmold, dip the bottom of the mold in warm water for 10 seconds. Invert a serving plate over the mold and flip quickly. The pudding should slide out gracefully.
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13
Heat the apricot jam and water in a small pan until liquid. Brush the warm glaze over the entire surface of the pudding for a beautiful sheen.
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14
Garnish with fresh raspberries and mint leaves before slicing into thick, luxurious wedges.
💡 Chef's Tips
Use high-quality day-old brioche or challah; the drier bread absorbs the custard much better than fresh bread. When making the custard (Crème Anglaise), never leave the stove—it can turn from perfect to curdled in seconds. If you prefer a non-alcoholic version, substitute the rum with orange juice or a strong vanilla-infused syrup. Ensure you strain the apricot glaze to get that professional, glass-like finish on the exterior of the pudding. If the pudding resists unmolding, use a thin offset spatula to gently break the vacuum seal around the edges.
🍽️ Serving Suggestions
Serve with a side of lightly sweetened Chantilly cream to cut through the richness. A glass of chilled Sauternes or a late-harvest Riesling pairs beautifully with the apricot notes. For an extra crunch, sprinkle toasted flaked almonds over the top just before serving. Accompany each slice with a few macerated cherries if you want a more colorful presentation. Pairs wonderfully with a steaming cup of Earl Grey tea or a dark roast espresso.