Portuguese egg pudding
Egg pudding is a classic Portuguese dessert, cherished for its creamy texture and rich flavor. Made with a simple base of eggs, sugar, and milk, it is baked in a water bath and topped with caramel for an irresistible smooth finish. This traditional dish is especially popular during family gatherings and celebrations in Portugal, often referred to as pudim francês, particularly in the northern regions.
Equipment
- 1 Pudding Mold
- 1 Large enough pan to fit the pudding mold
- 1 Nice deep dish to put the pudding in
Ingredients
- 250 ml Semi-skimmed milk
- 12 eggs (3 whole + 9 yolks)
- 250 gr Sugar
- 1 tbsp amido de milho (Maizena)
- 25 ml Port wine (1 small glass)
- 100 ml liquid caramel (pre-made)
- boiling water depending on the volume of the pan
Instructions
- Separate the yolks from the whites of 9 eggs. Save the egg whites; you can make an omelet or a Molotov (you can freeze the egg whites as they preserve very well).
- Mix the nine egg yolks and three whole eggs with a wooden spoon or spatula.
- Add the sugar, flour, milk, and Port wine to the eggs and mix everything until incorporated.
- Grease a mold with caramel and make sure everything is well covered. You make your own, but you can buy ready-made caramel at supermarkets to make your life easier.
- Place the mixture inside the pudding mold and close.
- Place the pudding mold in a large pan filled with 1/3 of boiling water. The water should only cover the pudding mold halfway.
- Leave to cook for 40 minutes; at the end, remove from the pan and check with a toothpick that it is done; the toothpick must be dry.
- Deixe o pudim repousar um pouco e desmolde num prato fundo regando com o caramelo onde cozeu.
Caramel Recipe
- Add 25 ml of water and 100 g of sugar to a pan over medium heat and stir to dissolve.
- When it is dissolved, do not stir anymore and let the syrup caramelize. When everything is amber in color, turn it off; otherwise, it will burn.