Cut the leftovers or sponge cake from various pastries into small cubes, place in greased pudding molds sprinkled with sugar and fill to the brim. Mix well egg yolks, all sugar, vanilla, eggs and maraschino, add cold milk, with this quantity: do not fill the molds completely. Mould the puddings in a water bath at about 95 °C (poach, do not make).
Addition: wine cream sauce or wine chaudeau.
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