3 1/2 cups of milk (840 ml)
2 cups of sugar (360 g)
1/3 cup of water (80 ml)
5 large eggs
3 large egg yolks
1 teaspoon 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 eggs
3 large egg yolks
1 teaspoon of vanilla extract
1 pinch of salt
Preheat the oven to 180°C (medium)
In a saucepan, bring the milk to a boil over medium heat until it starts to form bubbles on the surface
Remove from heat and reserve
In a small saucepan, mix 1 2/3 cups of sugar with water and bring to a boil over medium heat until dissolved
Increase heat and let simmer for about 10 minutes or until caramel forms
With caution, pour 1/2 cup of the syrup into a ramekin and drizzle it into the milk saucepan
The mixture will bubble quite a bit. Reserve
Immediately, distribute the remaining syrup into eight ramekins without greasing, each holding 1/2 cup
Reserve them
Place the milk and caramel saucepan over low heat, stirring until the caramel dissolves
Turn off heat and reserve
In a blender or food processor, beat eggs, egg yolks, vanilla extract, salt, and remaining sugar for 1 minute at minimum speed
Strain the mixture through a sieve and add to the milk saucepan
Mix well
Distribute the mixture among the caramel-coated ramekins, place them in a baking dish with hot water (bain-marie) covering up to half of the height of the ramekins and bake 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 film, run a small knife around the edges of each ramekin, flip them over onto dessert plates, and unmold
305 calories per serving
OBS.: If preferred, bake the pudding in a ring mold with an 18 cm diameter.
