Equipment
Ingredients
Custard Base
- 1 egg, large
- 50 ml whole milk
- 5 g dijon mustard
- 1 g sea salt
- 1 g black pepper, freshly ground
Structure & Flavor
- 70 g sourdough bread, crusty, torn into 2cm cubes
- 10 g unsalted butter, melted
- 35 g smoked pancetta, finely diced
- 2 g fresh chives, minced
Nutrition (per serving)
Method
In a 350ml ceramic mug, combine the egg, milk, Dijon mustard, salt, and pepper. Use a small whisk to emulsify the mixture until the egg is fully incorporated and no streaks remain.
Add the torn sourdough pieces and melted butter to the mug. Gently press the bread down with a fork to ensure every piece is submerged in the custard.
Allow the bread to hydrate undisturbed for 5 minutes. This ensures the custard penetrates the core of the sourdough for a pudding-like consistency.
Scatter the finely diced smoked pancetta evenly across the surface of the bread mixture. Season with an extra crack of black pepper.
Microwave on high power (approx. 800W) for 2 minutes. The mixture should begin to puff and set at the edges.
Let the mug rest for 30 seconds inside the microwave to allow residual heat to penetrate the center, then cook for a final 60 seconds until the internal temperature reaches 74°C (165°F).
Allow the pudding to rest for 1 minute to finish setting. Garnish with minced fresh chives before serving.
Chef's Notes
- The quality of the sourdough is paramount; a fermented loaf with a tight crumb provides the best structural contrast.
- Always use a ceramic mug rather than plastic to ensure even heat distribution and avoid leaching.
- For a truly Michelin-level finish, top with a soft-poached egg before serving.
