250g of dry damson
6 egg whites
6 tablespoons of sugar
To caramelize the mold:
1 cup of sugar
1/2 cup of water
Sauce:
6 yolks
1/2 cup of sugar
1 cup of milk
1/2 cup of rum
3 tablespoons of vanilla extract
250g of dry damson
6 egg whites
6 tablespoons of sugar
To caramelize the mold:
1 cup of sugar
1/2 cup of water
Sauce:
6 yolks
1/2 cup of sugar
1 cup of milk
1/2 cup of rum
3 tablespoons of vanilla extract
Place the damson in a bowl and cover with water
Soak for about 3 hours
Drain and blend slowly in a blender
Beat the egg whites until stiff and add sugar gradually, beating always
Add the damson puree and beat at high speed
Pour into the caramelized mold and bake in a water bath in a moderate oven (180°C) for about 30 minutes or until golden brown
Remove from the oven and let cool in the same mold
Unmold and serve with the sauce
To caramelize the mold: In a small pan, combine sugar and heat over low heat, stirring until dissolved
Add water gradually, stirring always until a thick syrup is obtained
Pour into a mold with a hole in the center of 23cm in diameter and swirl to cover the bottom and sides
For the sauce: Beat yolks with sugar until thick and creamy
Add milk and cook over low heat in a water bath for about 15 minutes, stirring always
Add rum, vanilla extract, and mix well
Remove from heat, let cool, and use
Serves 10-12 people
