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 teaspoon of vanilla extract
A 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 teaspoon of vanilla extract
A pinch of salt
Preheat the oven to 350°F (medium)
In a medium saucepan, bring the milk to a boil over high heat until it forms bubbles on the surface. Reserve
In a small saucepan, mix together 1 2/3 cups of sugar (300 g) and water
Cook over medium heat, stirring constantly, until the sugar dissolves (approximately 1 minute)
Increase the heat and let it simmer without stirring until it turns into caramel (about 5 minutes)
Carefully pour 1/2 cup of caramel (120 ml) into a ramekin, add to the reserved milk, and stir well. Reserve
Immediately distribute the remaining caramel among eight 1/2-cup capacity ramekins, covering the bottom and sides. Reserve
Bring the mixture of caramel and milk to a simmer over low heat, stirring constantly, until the caramel dissolves (approximately 3 minutes). Reserve
In a blender, beat together the egg yolks, eggs, vanilla extract, salt, and remaining sugar until smooth (approximately 1 minute)
Strain the mixture through a sieve into a saucepan with the milk
Stir well
Distribute the mixture among the prepared ramekins
Place them in a large baking dish
Fill the baking dish with hot water to reach halfway up the ramekins
Bake in a preheated oven at 350°F until the center of the pudding is firm (about 50 minutes)
Let it cool
Cover with plastic wrap and refrigerate for about 2 hours
Use a small knife to loosen the pudding from each ramekin
Unmold onto serving plates and serve immediately
305 calories per serving
