ingredients
directions
For the budin:
Preheat the oven to 350°F.
Put the raisins in a small mixing bowl and add the mescal. Leave the raisins to soak for 1 hour.
Spread the bread cubes on a baking sheet and bake them in the oven until lightly toasted, 10 to 15 minutes. Set aside. Turn off the oven. Put the chocolate and coffee in a double boiler over medium heat. Reduce the heat to simmer and continue to cook until the chocolate is melted. Whisk until smooth. Allow to cool.
Put the eggs, cream, sour cream, sugar, vanilla and cinnamon in a medium size bowl and stir with a whisk until blended. Stirring the egg mixture continuously, pour in the melted chocolate and continue stirring until thoroughly blended.
Add the raisins, mescal and toasted bread cubes to the bowl and stir well. Set aside at room temperature until the bread completely soaks up the mixture, about 2 hours.(This can be made a day a head)
Bring a kettle of water to a boil.
Divide the pudding mixture into the 51/2 ounce buttered ramekins or timbale molds. Put them in a baking pan large enough to hold them all without touching. Slide out the oven shelf, put the pan on the shelf, pour in the boiling water to come halfway up the sides of the ramekins. Bake until the puddings are fully set but still moist, about 50-60 minutes. Place the ramekins on a cool rack.
After 15 minutes, remove the budin from the containers.
For the topping: In a sauce pan, over medium heat, reduce the mandarin orange juice and sugar to 3 ounces of liquid. Set aside to cool. When cool add the puree and the Cointreau Whip the cream and vanilla.
Spoon the fruit topping a plate, place the budin in the middle of the topping and add the whipping cream on top. Dust with finely grated Mexican chocolate. Garnish the plate with flowers. Serve immediately.