Ingredients

3 ¼ cups milk (800ml) divided

1 vanilla bean, scraped  

3 egg yolks  

1/3 cup sugar (75 ml)  

3 tbsp. cornstarch (45 ml)  

6 oz. bittersweet chocolate, chopped finely 180 gm  

1 tbsp. butter (15 ml) 

2 tbsp. Frangelico liqueur (25 ml) 

½ cup toasted hazelnuts, peeled and chopped  

Caramel:

½ cup sugar (125 ml) 

+ 2/3 cup   35 %cream (160 ml) 

Whipped cream:

1 ½ cups 35 % (heavy) cream (375 ml) - for whipping  

2 tbsp. icing sugar (25 ml) 


Fleur de Sel  

Cocoa for dusting  

Directions

Scald the 3 cups milk in a heavy bottom medium saucepan over medium low heat with sugar and vanilla bean seeds. Discard vanilla pod or place in sugar bowl for flavoured sugar. If using vanilla extract, add it in the end with the chocolate to prevent evaporation.   

 
In a medium bowl, whisk together egg yolks, ¼ cup milk, and cornstarch. Add the hot milk mixture in a slow stream, whisking constantly and then pour back into pot.  

Cook the pudding gently over medium heat, stirring constantly with wooden spoon for 1-2 minutes or until mixture thickens and boils. Change to a whisk towards the end of stirring to ensure a smooth cream.  Remove from heat.   Whisk in the chopped chocolate, butter   and Frangelico.  Divide pudding among six ramekins or small bowls and chill, preferably for 3 hours.  

 
Heat sugar in a heavy bottom pot until caramel colour.  Remove from heat immediately and add 2/3 cup cream.  Let stand 2-3 minutes until bubbles subside.  Cool.  Set aside.  

Whip cream until peaks begin to hold.  Add the icing sugar and continue to whip until smooth.   To serve budino, drizzle top of pudding with caramel, sprinkle with fleur de sel and spoon a little whipped cream on top.  Dust with cocoa.    

Makes 6 x 6oz. servings    

Ingredients

Grated zest of and juice of 1 lemon 

2 tablespoons olive oil (25 ml) 

2 tablespoons water (25 ml) 

1 teaspoon dried Greek oregano (5 ml) 

6 medium baking or Yukon gold potatoes, peeled and cut in half  

sea salt and freshly cracked black pepper 

fresh chopped parsley and marjoram, for garnish, optional  

Directions

Preheat oven to 375° F.  

Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.  

Toss potatoes with lemon, oil mixture in a small roasting pan. Season with salt and pepper. Roast potatoes in oven until tender and golden brown, turning occasionally, about 35 minutes. Using metal spatula, loosen potatoes from roasting pan to prevent sticking. Sprinkle with freshly chopped parsley and marjoram, if desired.  

Serves 8