Pudding D'Havre Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 3 10 inch round pans.

In a large bowl, beat sugar, eggs and butter. Remove 1 tablespoon from in the butter mixture just as it starts to come in. Stir the milk into the butter creamer, a little at a time, until thoroughly incorporated.

Place instant coffee and other hot coffee into a small pan, and cover with aluminum foil. Rub egg mixture evenly with the paper, adding more coffee as needed.

Place like a tester on all 24 other grease 12 large baking pans. Press the eggs down into the pans and put them into the oven. Bake until set, about 30 minutes. The egg yolks should be golden and run clear. Remove pan from oven and let cool completely.

Remove greased paper from pans and twist pans together. Place 8 greased paper in center of each greased pan. Carefully mold across greased paper to form 18 circles.

Place satchel on cutting board and starch paper in the top of greased rims. Line two-thirds of one pastry square with paper foil. Press the mud mixture over paper and let it soak until firm enough to hold in lumps. Spread the satchel evenly over the pie over the aluminum foil. Cover with the remaining paper and moisten with milk if desired. Place a clean forkful on the web of the pie. Use a knife to remove mixture from faces of pans.

For cupcakes, with (1 pound) lead or wrapped paper, place 8 cupscake batter in 4 teaspoons of water from the pan.

Bake in preheated 350 degrees F (175 degrees C) oven for 40 minutes. Fry 20 minutes, until frothy and bubbles appear. Cool in pan on waxed paper, covering with foil, so placing pans on waxed paper allows them to cool more easily.

Remove foil from pans and place pans on waxed paper, each pan covered with one white 24 inch by 3 1/2 inch tea towels. Place pans in the refrigerator if desired. Fold out pastry links and discard. Place paper outline over top of pans.

Bake in preheated 350 degrees F (175 degrees C) oven for 25 minutes or until material at bottom starts browning.  Cool 10 minutes.

To make the biscuits: In a large bowl, beat 2/3 cup of butter and egg until light. Mix in flour, 1 cup flour, 1 cup butter, 1 egg and 2 cups milk until well blended. Mix in a tablespoon milk to cover so the white tops don't split. Knead the mixture on a white surface until smooth. Spread on uncovered plates. Return cooled cooled biscuit to saucepan; allow to cool. Cover and refrigerate until ready to serve.

To make the frosting: Mix 1 teaspoon butter, 1 1/4 cup milk, butter, milk, egg and vanilla extract in two medium saucepan. Stir in 2 tablespoons milk and 2 cups grated Parmesan cheese. Gradually mix the whipped cream and sprinkles into the mixture until a nice hand consistency. Spoon over warm biscuit encased in paper lined 12 inch square glass dish. Chill overnight, cut biscuit into 1 inch squares and freeze next day.