Ina Garten brownie pudding explained: baking science, egg foam, pans and water bath

Start by sanitizing the countertop.

Put on a clean apron.

Prepare labels for ingredients with their amounts and recipe names.

Scale out 227 g of unsalted butter and set aside.

Crack whole eggs into a bowl, stir them together, and scale out 222 g of eggs.

Whip the eggs with the sucrose (400 g) on medium to medium-high speed for 5 to 10 minutes until it creates a ribbon egg foam.

Ensure the egg foam is viscous and holds air, as this is the leavening agent for the brownie pudding.

Melt the butter and let it cool slightly before adding it to the egg foam to avoid deflating it.

Fold the cooled melted butter into the egg foam gently to emulsify.

Prepare a water bath for baking the brownie pudding.

Pour the batter into a baking dish and place it in the water bath before putting it in the oven.

Equipment Needed

Spice Level:

Allergens