Portuguese Almond Pudding
Ingredients
- 166.7 gAlmond with skin (blanched and finely ground)
- 166.7 gWhite sugar (divided for syrup and caramel)
- 5.3 pcEgg (whole, lightly beaten)
- 133.3 mlMineral water (for syrup and caramel)
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 0.7 pinchCinnamon powder
Method
A dense custard with a grainy texture, rich in ground almonds. The dark caramel provides a bitterness that balances the sweetness.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator for up to 3 days. Do not freeze.
