Ice cream and chilled desserts
One of Portugal's best-loved desserts, this pudding is made by pouring an egg-and-milk mixture over caramelized sugar and baking it in a water bath. A long chilling time helps it turn out neatly from the mold.
Heat half the sugar with the water for 8 minutes until caramelized to a deep amber color, then pour into the mold.
Whisk the eggs, remaining sugar and vanilla. Gradually stir in the heated milk, then strain and pour over the caramel.
Place the mold in a baking pan filled with hot water. Bake in an oven preheated to 170°C / 340°F for 45 minutes, until the center has a slight wobble.
Cool the pudding at room temperature, cover and refrigerate for at least 4 hours, then turn out onto a plate.
Refrigerate for at least 4 hours before turning out, or the pudding will lose its shape. Allergens: contains milk and dairy products, and egg.
Kalıptan çıkarmadan önce tam 4 saat bekledim, dediği gibi şekli hiç bozulmadan düzgünce çıktı. Karamel de dibe yapışmadan tabağa güzelce aktı, misafirlerime servis ederken hiç sorun yaşamadım.
Fırınım biraz güçlü ısıtıyor, 45 dakika yerine 38 dakikada ortası titreşme noktasına geldi ve kenarları biraz fazla piştiği için sertleşti. Fırın gücüne göre süreyi 5-10 dakika erken kontrol etmenizi öneririm.
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