Pudim de ovos
Ingredients
- 8 pcEgg (yolks only + whole)
- 266.7 gWhite sugar (divided for caramel and custard)
- 333.3 mlWhole milk
- 33.3 mlMineral water (for the caramel)
- 33.3 mlPort wine
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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
How long does this dish keep?
Keeps for 3 days in the refrigerator in its dish, well covered to prevent it from absorbing odors.
