ReceptnaptárCaramel pudding
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Ingredients
Method
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- In a saucepan, caramelize 140 g of powdered sugar to a light brown, watching constantly so it does not burn.
- Carefully pour in the 500 ml of milk (it will foam up), stir smooth, and let cool.
- In another saucepan, melt 100 g of butter, stir in 80 g of flour, and toast for 1-2 minutes.
- Pour in the cooled caramel milk, and cook, stirring constantly, into a thick paste that pulls away from the side of the pan.
- Transfer to a bowl and let cool completely, stirring occasionally.
- Stir in 7 egg yolks and 80 g of sugar, and beat smooth.
- Whip 5 egg whites into a stiff foam, and fold loosely into the mixture.
- Pour into a buttered, floured pudding mold, seal, and steam, covered, over low heat for 45 minutes, until a skewer comes out clean.
- Turn out while warm, and serve with vanilla custard or whipped cream.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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