3/4 cup plus 2 tablespoons of butter (170g)
3/4 cup plus 2 tablespoons of all-purpose flour (160g)
3 large eggs
1 1/2 cups of wheat flour (180g)
1 teaspoon of active dry yeast
1 1/2 teaspoons of vanilla extract
2/3 cup of water (160ml)
1/3 cup of milk (80ml)
1 1/3 cups of tamarind pulp without seeds (210g)
For the custard
1 1/4 cups of all-purpose flour (220g)
1/4 cup of butter (50g)
1 1/2 cups of heavy cream (360ml)
1 1/2 teaspoons of vanilla extract
1/2 cup of chopped pecans (50g)
3/4 cup plus 2 tablespoons of butter (170g)
3/4 cup plus 2 tablespoons of all-purpose flour (160g)
3 large eggs
1 1/2 cups of wheat flour (180g)
1 teaspoon of active dry yeast
1 1/2 teaspoons of vanilla extract
2/3 cup of water (160ml)
1/3 cup of milk (80ml)
1 1/3 cups of tamarind pulp without seeds (210g)
For the custard
1 1/4 cups of all-purpose flour (220g)
1/4 cup of butter (50g)
1 1/2 cups of heavy cream (360ml)
1 1/2 teaspoons of vanilla extract
1/2 cup of chopped pecans (50g)
Preheat the oven to 180°C (medium)
Butter a muffin tin with a hole in the center, 18.5cm diameter. Reserve
In a food processor, process all ingredients except tamarind until smooth
Add tamarind and process rapidly
Place in the preheated oven in the prepared muffin tin until a toothpick inserted in the center comes out clean (about 1 hour and 15 minutes)
Let cool on a wire rack
Unmold onto a serving plate
Prepare the custard: In a medium saucepan, combine all ingredients
Simmer over medium heat, stirring occasionally (about 5 minutes)
Let cool
Douse the pudding with 1 1/2 cups of the custard and place the rest in a mold to serve at room temperature
441 calories per slice
