3 1/2 cups milk (840 ml)
2 cups sugar (360 g)
1/3 cup water (80 ml)
5 large egg yolks
3 large eggs
1 tablespoon vanilla extract
1 pinch of salt
3 1/2 cups milk (840 ml)
2 cups sugar (360 g)
1/3 cup water (80 ml)
5 large egg yolks
3 large eggs
1 tablespoon vanilla extract
1 pinch of salt
Preheat the oven to 350°F (moderate)
Bring the milk to a boil in a saucepan, then remove from heat and set aside
Melt the sugar in a small saucepan over medium heat, stirring occasionally
Increase the heat and let it caramelize for 10 minutes without stirring, or until a golden brown color forms
Carefully pour half of the caramel into a heatproof bowl and add to the milk
The mixture will bubble vigorously
Set aside
Immediately, distribute the remaining caramel among eight ramekins, leaving them ungreased with capacity for 1/2 cup each
Set aside
Bring the milk and caramel to a simmer over low heat, whisking until the caramel dissolves
Turn off the heat and set aside
In a blender or food processor, combine the egg yolks, eggs, vanilla extract, salt, and remaining sugar
Blend for 1 minute on low speed
Strain the mixture through a sieve and add to the milk
Stir well
Distribute the mixture among the caramel-lined ramekins and place them in a hot water bath that covers half of their height
Bake at 350°F for 50 minutes or until the center of the pudding is set
Remove from the oven and let it cool in the water bath
Let it cool completely, then cover with plastic wrap and refrigerate
To serve, remove the film, run a small knife around the edges of each ramekin to loosen it, invert onto plates, and demold
305 calories per serving
Note: If desired, bake the pudding in a ring mold 18 cm in diameter
After 50 minutes, use a knife to check if it's set
If not, leave it in the oven for a few more minutes.
