CARAMEL EGG PUDDINGThis traditional homemade Caramel Egg Pudding is a must of the Portuguese cuisine, available in every restaurant menu, from top North to bottom South of Portugal. Ideal to complement a great meal or to serve at teatime, this pudding is easy to cook and not expensive at all. Can be cooked in different sizes or shapes, according to your molds or appetite.
To get the best result on this recipe I’ve talked to Teresa Tavares, my long time friend here in Macau. She is an expert cooking this pudding and I’m here to share with you some tips I receive from her.
To get the best result on this recipe I’ve talked to Teresa Tavares, my long time friend here in Macau. She is an expert cooking this pudding and I’m here to share with you some tips I receive from her.
YOU WILL NEED (serves 8):
Pudding
1 litre / 35 ¼ fl oz of full cream milk;
350 gr / 12 ¼ oz of sugar;
10 whole eggs;
2 gelatine leaves;
Lemon peel;
Cinnamon sticks (1 or 2);
Vanilla pod (optional);
Caramelized sugar
6 to 8 tablespoons of sugar;
4 tablespoons of water;
Drops of vinegar or lemon juice;
Mold
Steam Pudding mold with 20 cm / 8 inch diameter.
METHOD:
In a thick bottom pan or skillet, over medium heat, place sugar, water and drops of vinegar or lemon juice. Bring it to a boil during a few minutes. Stir to allow sugar to cook consistently. Continue boiling until the liquid is the color of amber. Cut the heat and drop the liquid into the mold to coat it homogeneously. Don’t leave the liquid in the pan, even after cut the heat, because it will continue to cook and become to dark;
Over medium heat, bring the milk with lemon peel, cinnamon sticks and vanilla pod to a simmer. After start boil, cut the heat, discard lemon peel, cinnamon and vanilla;
Add pre-washed gelatine leaves to the hot milk and stir until dissolved;
In a bowl, beat eggs and sugar until thick and creamy;
Add the hot milk to the bowl, dash-by-dash, whisking constantly to avoid curdles;
Run the mixture through a sifter to avoid possible egg chunks or any curdles;
Pour the mixture into the caramel coated mold and cover with the lid;
Using a large pot prepare a water bath to cook the pudding in a Bain-Marie (double-boiler) over the stovetop (the water level should cover 2/3 of the mold). After start boiling, turn the heat low and place the pudding mold inside the water bath. Allow it to cook around 25 minutes. Check the cooking point by stick a spaghetti line into the pudding (if it comes out dry, the pudding is cooked). Cut the heat and, very gently, remove the pudding mold from the Bain-Marie;
Allow the pudding to cool at the refrigerator before removing it from the mold and serve;
Over medium heat, bring the milk with lemon peel, cinnamon sticks and vanilla pod to a simmer. After start boil, cut the heat, discard lemon peel, cinnamon and vanilla;
Add pre-washed gelatine leaves to the hot milk and stir until dissolved;
In a bowl, beat eggs and sugar until thick and creamy;
Add the hot milk to the bowl, dash-by-dash, whisking constantly to avoid curdles;
Run the mixture through a sifter to avoid possible egg chunks or any curdles;
Pour the mixture into the caramel coated mold and cover with the lid;
Using a large pot prepare a water bath to cook the pudding in a Bain-Marie (double-boiler) over the stovetop (the water level should cover 2/3 of the mold). After start boiling, turn the heat low and place the pudding mold inside the water bath. Allow it to cook around 25 minutes. Check the cooking point by stick a spaghetti line into the pudding (if it comes out dry, the pudding is cooked). Cut the heat and, very gently, remove the pudding mold from the Bain-Marie;
Allow the pudding to cool at the refrigerator before removing it from the mold and serve;
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