Et voila! The is the last course: the egg pudding! Our signature dessert.
Ingredients:
For the caramel:
- 6 table spoons of sugar
- 3 table spoons of water
- 1cup of milk
- 7 eggs
- 1 cup of sugar
- 1 tbsp of flour
Directions:
For the caramel:
In the mold itself (see a picture of our very old flan pan we brought with us from Portugal 10 years ago) add the sugar and water. Put the mold on top of the oven on high-medium heat. When the sugar starts turning into a light golden color, give it a little shake and get ready to remove it from the heat. You will know when the caramel is ready as it shows a nice dark brown color.
Remove from the heat and roll the caramel around the sides and center of the mold. The goal if to cover the inside of the mold with a even coat of caramel. Be very careful as the caramel is extremely hot. However, if you wait for it to cool off you will not be able to coat the entire mold and the pudding will not unmold properly.
For the pudding:
In a large bowl mix the sugar with the flour until you cannot see any traces of flour. Add the eggs one by one, and use an electric mixer to mix everything very well. Add the milk and mix again.
Finally:
Pour the pudding mix into the caramelized mold.In a large bowl mix the sugar with the flour until you cannot see any traces of flour. Add the eggs one by one, and use an electric mixer to mix everything very well. Add the milk and mix again.
Finally:
Place the mold (with a tighten lid) in a larger pan and add water to come a little bit less than halfway up the sides of the mold. Cover the larger pan. Let it boil in high-medium heat.
As soon as the water starts boiling, bring the heat to medium low and let the pudding cook for 30 minutes (or until a toothpick inserted in the center of the pudding comes out clean).
Cool in room temperature. Then place it in the fridge for about 3 hours. Unmold the pudding in a deep plate so it can hold the caramel. Enjoy!
No comments:
Post a Comment