Pudding of Peaches

Name: Pudding of Peaches
Yield: 14
Ingredients: 4 peaches, sliced, softened overnight; 3 cups cold milk (720 ml); 1 cup granulated sugar (180 g - for caramel); 1 cup granulated sugar (180 g); 4 large eggs; 1/4 cup Porto wine (60 ml); 1/2 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1/4 cup melted butter (50 g); 1 teaspoon active dry yeast; 1/2 cup black raisins (85 g); 1/2 cup crystallized fruit pieces (80 g)

1
4 peaches, sliced, softened overnight
2
3 cups cold milk (720 ml)
3
1 cup granulated sugar (180 g - for caramel)
4
1 cup granulated sugar (180 g)
5
4 large eggs
6
1/4 cup Porto wine (60 ml)
7
1/2 teaspoon ground cinnamon
8
1 teaspoon vanilla extract
9
1/4 cup melted butter (50 g)
10
1 teaspoon active dry yeast
11
1/2 cup black raisins (85 g)
12
1/2 cup crystallized fruit pieces (80 g)

Ingredients

1
4 peaches, sliced, softened overnight
2
3 cups cold milk (720 ml)
3
1 cup granulated sugar (180 g - for caramel)
4
1 cup granulated sugar (180 g)
5
4 large eggs
6
1/4 cup Porto wine (60 ml)
7
1/2 teaspoon ground cinnamon
8
1 teaspoon vanilla extract
9
1/4 cup melted butter (50 g)
10
1 teaspoon active dry yeast
11
1/2 cup black raisins (85 g)
12
1/2 cup crystallized fruit pieces (80 g)

Directions

1
In a bowl, soak the peach slices in milk for 2 hours
2
Prepare the caramel: in a ring mold, melt and brown the sugar over medium heat, stirring constantly
3
Spread the caramel into the mold and reserve
4
Preheat oven to 200°C (hot)
5
Mash the peaches with a fork, add granulated sugar and eggs, and mix well
6
Add remaining ingredients and mix until homogeneous
7
Transfer to prepared mold and bake in preheated water bath (do not put directly into oven, place hot water in a round baking dish filling it 2/3 of its height and cover with the pudding)
8
Bake until, inserting a knife next to the edge, it comes out clean (around 45 minutes)
9
Remove, let cool, and refrigerate for 2 hours
10
Unmold by running a knife around the pudding and serve
11
212 calories per slice