Pudim de ovos

A dense and silky egg custard coated in amber caramel. The texture is smooth, without any air bubbles, melting in the mouth with a hint of bitterness from the cooked sugar.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 462
• Protein: 16 g
• Carbs: 71 g
• Fat: 13 g

Ingredients

• 8 piece Egg ( yolks only + whole )
• 266.7 g White sugar ( divided for caramel and custard )
• 333.3 ml Whole milk
• 33.3 ml Mineral water ( for the caramel )
• 33.3 ml Port wine

Instructions

1. Making the caramel

   In a saucepan, heat 150g of sugar with mineral water. Let cook without stirring until a dark amber color is reached. Immediately pour into the pudding mold and coat all sides.

2. Preparing the custard

   Mix whole eggs and yolks with the remaining sugar. Stir gently with a whisk without incorporating air to avoid bubbles during cooking. The mixture should be homogeneous but not foamy.

3. Adding the milk

   Pour the whole milk and Port wine over the egg mixture. Pass the mixture through a fine sieve to remove egg germs and ensure a perfectly smooth texture. Pour into the caramelized mold.

4. Water bath cooking

   Place the covered mold in a dish filled with hot water. Bake at 180°C. The pudding is cooked when the center is set but still slightly jiggly under finger pressure.

5. Resting and unmolding

   Allow to cool completely at room temperature then refrigerate for at least 6 hours. Run a knife blade around the edges and flip quickly onto a deep dish to collect all the caramel.

Chef's tips

• Never beat the mixture too hard, air creates bubbles that ruin the silky texture
• Straining through a sieve is the step that separates an amateur from a pro
• Wait until the mold is cold to the touch before putting it in the fridge

Storage

Keeps for 3 days in the refrigerator in its dish, well covered to prevent it from absorbing odors.