Milk
1/2 cup of butter
3 tablespoons of beef broth
3 tablespoons of potato starch
2 kg of eggplant
100 g of breadcrumbs of fresh bread
1/2 liter of heavy cream
5 eggs
4 yolks
1 lime (or juice)
Salt and white pepper to taste
White Sauce
2 cups of milk
4 tablespoons of butter
4 tablespoons of all-purpose flour
1/2 teaspoon of salt
Nutmeg to taste
Sauce
1 cup of Porto wine
1/2 cup of beef broth
1/2 cup of butter
1/4 cup of brandy 1/2 liter of heavy cream
2 small onions, chopped
Mustard and nutmeg to taste
Accessory
Form with a diameter of 25 cm
Milk
1/2 cup of butter
3 tablespoons of beef broth
3 tablespoons of potato starch
2 kg of eggplant
100 g of breadcrumbs of fresh bread
1/2 liter of heavy cream
5 eggs
4 yolks
1 lime (or juice)
Salt and white pepper to taste
White Sauce
2 cups of milk
4 tablespoons of butter
4 tablespoons of all-purpose flour
1/2 teaspoon of salt
Nutmeg to taste
Sauce
1 cup of Porto wine
1/2 cup of beef broth
1/2 cup of butter
1/4 cup of brandy 1/2 liter of heavy cream
2 small onions, chopped
Mustard and nutmeg to taste
Accessory
Form with a diameter of 25 cm
Milk
1 Peel the eggplants lengthwise, leaving alternate parts with skin and others without
Chop them into cubes and cook in water, salt, and lime juice until tender
Drain and remove excess liquid
2 In a frying pan, melt butter and fry eggplant
Season with salt and white pepper
Add bread crumbs, mix well, and reserve
3 In a bowl, beat eggs and yolks
Add heavy cream, potato starch, and beef broth
Use manual whisk to beat well
Mix in with eggplant
Pour into a round mold and bake in a water bath for two hours or until a toothpick comes out clean
White Sauce
Heat butter in a pan
Melt it and add flour
Stir, toasting it
Add milk and remaining ingredients
Stir constantly, cooking until thickened. Reserve
Sauce
1 Melt butter in a pan, add onion and let fry until golden brown
Add brandy and flambe
Add wine and cook until reduced to half
2 Add the reserved white sauce, heavy cream, beef broth, mustard, and nutmeg
If necessary, add more salt
Cook for 15 minutes, stirring occasionally
Strain through a sieve
3 Unmold pudding onto a serving dish, cover with a little of the sauce
Serve the rest on the side.
