3 1/2 cups of milk (840 ml)
2 cups of sugar (360 g)
1/3 cup of water (80 ml)
5 large egg yolks
3 large eggs
1 tablespoon of vanilla extract
1 pinch of salt
3 1/2 cups of milk (840 ml)
2 cups of sugar (360 g)
1/3 cup of water (80 ml)
5 large egg yolks
3 large eggs
1 tablespoon of vanilla extract
1 pinch of salt
Preheat the oven to 180°C (moderate)
Melt the milk in a saucepan and bring it to a boil (when bubbles start forming on the surface of the milk)
Remove from heat and reserve
In a small saucepan, mix 1 2/3 cups of sugar with water and bring to a moderate heat until the sugar dissolves
Increase the heat and let it simmer for 10 minutes or until a caramel forms
Cautiously pour half of the syrup into a ramekin and add to the milk pan
The mixture will bubble vigorously. Reserve
Immediately, distribute the remaining syrup among eight small baking dishes, not greased, each holding 1/2 cup
Reserve them
Heat the milk and syrup over low heat, stirring until the caramel dissolves
Remove from heat and reserve
In a blender or food processor, combine eggs yolks, eggs, vanilla extract, sugar, and remaining flour
Beat for 1 minute at minimum speed
Pulse the mixture through a sieve and add to the milk pan
Mix well
Distribute the mixture among the caramelized dishes and place them in a baking dish filled with hot water up to half the height of the dishes
Bake in a preheated oven for 50 minutes or until the center of the pudding is firm
Remove from oven and from the water bath
Let cool for 30 minutes, cover with plastic wrap, and refrigerate
At serving time, remove the film, run a small knife around the edges of each dish, turn them over onto serving plates, and unmold them
305 calories per serving
Obs.: If preferred, bake the pudding in a ring mold with 18 cm diameter
After 50 minutes, check if the center is firm by inserting a sharp object, then return it to the oven for additional minutes.
