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Royal Hawaiian Bread Pudding Crème Anglaise Saffron Lime Marinated Cornish Game Hen with Mixed Grains, Waialua Asparagus and Spiced Fruit Chutney

BROADCAST DATE: 11/23/03

Royal Hawaiian Bread Pudding
From the Kitchen of:
Chef Warren Uchida of The Royal Hawaiian

1 c. unsalted butter, room temp.
2 1/2 c. sugar
6 whole eggs
1 qt. heavy cream
1 tsp. vanilla extract

Beat butter and sugar with a spoon until creamy. Add eggs one at a time beating slowly with hand whip. Add heavy cream and vanilla extract to mixture.

1 16 oz. Portuguese Sweet Bread, cut into cubes
1-2 Tbs. cinnamon

Butter a baking pan. Divide sweet bread into three equal parts. Place first layer of the sweet bread in a baking pan, sprinkle with cinnamon and cover with the butter/sugar mixture. Place second layer over and repeat process. Repeat for third layer then let it set for 30 minutes. Cover with foil and bake in water bath at 350 degrees for 45 minutes to an hour. Remove foil for the last 10 minutes to brown. Serve warm.

Crème Anglaise
From the Kitchen of:
Chef Warren Uchida of The Royal Hawaiian

1 qt. heavy cream
1 each vanilla bean
1 c. sugar, granulated
6 each egg yolks

In a sauce pot, combine heavy cream and vanilla bean seed and bring to a boil. In a stainless steel bowl, combine sugar and egg yolks and mix till all incorporated. When cream comes to a boil, slowly whip into bowl with egg mixture, making sure to constantly stir mixture while adding cream. Pour mixture back into the pot and return to the stove. Continue to stir until you see the mixture just beginning to boil. Immediately remove from the stove and put back into a stainless steel bowl. that is on an ice bath. Continue to stir mixture to cool rapidly. When temperature reaches about 50 degrees, you can store sauce in the refrigerator till needed. The sauce will thicken as it cools. If consistency is too thick, adjust consistency with milk to your liking.

Saffron Lime Marinated Cornish Game Hen with Mixed Grains, Waialua Asparagus and Spiced Fruit Chutney
From the Kitchen of:
Chef Warren Uchida of The Royal Hawaiian

4 each saffron lime marinated cornish game hen, broiled
16 oz. mixed grains and wild mushrooms
20 each pencil tip asparagus, blanch
8 oz. spiced fruit chutney
1/2 oz. tubular chives, chopped fine

Spoon a 4 oz. portion of mixed grains with wild mushrooms in center of plate. Arrange the cornish game hen on top of the grains and place asparagus along the side. Place a 2 oz. portion of fruit chutney on the top of the hen and drizzle with the lime saffron marinade over the hen and around the plate. To complete the dish sprinkle tubular chives over the dish.