For the pudding
2 3/4 cups of sugar
1 cup of water
8 eggs
1 tablespoon of butter
1/4 cup of all-purpose flour
1 cup of milk
200g of grated king cheese
For the caramel
1 cup of sugar
1/2 cup of water
For the pudding
2 3/4 cups of sugar
1 cup of water
8 eggs
1 tablespoon of butter
1/4 cup of all-purpose flour
1 cup of milk
200g of grated king cheese
For the caramel
1 cup of sugar
1/2 cup of water
Bring a medium saucepan to medium heat with the sugar and water
Stir only until the sugar has dissolved and let it simmer, until you get a thick syrup (test by putting a small amount of the syrup between your thumb and index finger; it should be pasty)
Remove from heat and let cool
Mix the eggs with the butter and flour
Add the milk, cheese, and syrup gradually, mixing well
Prepare the caramel: in a small saucepan, mix the sugar with water
Bring to a boil, then reduce heat and simmer until caramelized
Pour the caramel, still hot, into a 25cm diameter mold
Spread the pudding mixture on the sides and bottom of the mold
Bake in a preheated oven at 200°C for about 1 hour (test by inserting a knife; it should come out clean)
Let cool completely before unmolding
Serve in 16 pieces
Note: If you prepare the pudding 1 day in advance, leave it to set in the refrigerator
Just before serving, quickly place the mold over the flame of a blowtorch to melt the caramel, then unmold.
