Portuguese Almond Pudding

A dense custard with a grainy texture, rich in ground almonds. The dark caramel provides a bitterness that balances the sweetness.

• Prep: 30 min
• Cook: 50 min
• Difficulty: Medium
• Calories: 527
• Protein: 17 g
• Carbs: 44 g
• Fat: 30 g

Ingredients

• 166.7 g Almond with skin ( blanched and finely ground )
• 166.7 g White sugar ( divided for syrup and caramel )
• 5.3 pc Egg ( whole, lightly beaten )
• 133.3 ml Mineral water ( for syrup and caramel )
• 0.7 pc Citrus limon (L.) Burm. f. ( zest only )
• 0.7 pinch Cinnamon powder optional

Instructions

1. Caramelizing the mold

   In a saucepan, heat 100g of white sugar with 50ml of water. Boil without stirring until it reaches a dark amber color. Pour immediately into the mold and swirl to coat all sides.

2. Preparing the syrup

   Bring 150g of white sugar and 150ml of mineral water to a boil. The syrup is ready when it coats the spoon and reaches the thread stage (around 105°C).

3. Adding almonds

   Remove from heat. Stir in the finely ground almonds, lemon zest, and cinnamon. Mix with a spatula and let cool slightly to avoid curdling the eggs.

4. Egg binding

   Whisk the eggs with a fork without creating foam. Pour them in a thin stream into the warm mixture, stirring gently to obtain a smooth batter.

5. Bain-marie baking

   Pour into the caramelized mold. Cover with foil. Place in a dish filled with hot water and bake at 180°C. A knife blade should come out clean but moist.

Chef's tips

• The caramel should be quite dark, almost smoky, to cut through the almond's sweetness.
• Wait until it is completely chilled in the fridge before unmolding, or the pudding will collapse.

Storage

Store in the refrigerator for up to 3 days. Do not freeze.