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 350°F (medium)
In a medium saucepan, bring the milk to a boil over medium heat until it starts to simmer and form bubbles on the surface
Remove from heat and reserve
In a small saucepan, mix together 1 2/3 cups of sugar with water and bring to a boil over medium heat, stirring constantly, or until it forms a caramel
Carefully pour half of the caramel into a heatproof bowl and add it to the milk mixture
The mixture will bubble vigorously. Reserve
Immediately, distribute the remaining caramel among eight ramekins, leaving them empty but for 1/2 cup each, and reserve them
Bring the saucepan with the milk and caramel to a simmer over low heat, stirring constantly, until the caramel dissolves
Remove from heat and reserve
In a blender or food processor, beat together the egg yolks, eggs, vanilla extract, salt, and remaining sugar for 1 minute at a slow speed
Strain the mixture through a fine-mesh sieve into the saucepan with the milk
Mix well
Distribute the mixture among the caramel-coated ramekins, place them in a baking dish filled with hot water (bain-marie) to about halfway up the height of the ramekins, and bake in a preheated oven for 50 minutes or until the center of the pudding is firm
Remove from oven and bain-marie
Let cool for 30 minutes, cover with plastic wrap and refrigerate
When serving, remove the plastic wrap, run a small knife around the edges of each ramekin, invert them onto dessert plates, and unmold
305 calories per unit
Note: If preferred, bake the pudding in a ring mold with an 18 cm diameter.
