4 French peanuts, soaked and cut into slices
3 cups of cold milk (720 ml)
1 cup of sugar (180 g - for the caramel)
1 cup of sugar (180 g)
4 eggs
1/4 cup of Porto wine (60 ml)
1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/4 cup of melted butter (50 g)
1 teaspoon of active dry yeast
1/2 cup of black raisins (85 g)
1/2 cup of crystallized fruit pieces (80 g)
4 French peanuts, soaked and cut into slices
3 cups of cold milk (720 ml)
1 cup of sugar (180 g - for the caramel)
1 cup of sugar (180 g)
4 eggs
1/4 cup of Porto wine (60 ml)
1/2 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1/4 cup of melted butter (50 g)
1 teaspoon of active dry yeast
1/2 cup of black raisins (85 g)
1/2 cup of crystallized fruit pieces (80 g)
In a bowl, soak the peanut slices in milk for 2 hours
Prepare the caramel: in a hole-shaped pan with a diameter of 22.5 cm and height of 8.5 cm, heat the sugar over medium heat, stirring until it dissolves and turns golden brown
Spread the caramel in the pan and set aside
Prewarm the oven to 200°C (hot)
Mash the peanuts with a fork, add sugar and eggs, and mix well
Add the remaining ingredients and stir until smooth
Transfer to the prepared pan and bake in a preheated water bath (do not put it directly in the oven, place hot water in a round saucer filling 2/3 of its height and put the pan on top)
Bake until a knife inserted near the edge comes out clean (about 45 minutes)
Remove, let cool, and refrigerate for 2 hours
Demold by running a knife around the pudding and serve
212 calories per slice
