French pudding

Name: French pudding
Total time: 1 h
Yield: 6-8 slices
Cuisine: Hungarian
Ingredients: for the batter: 2 eggs; for the batter: 200 ml milk; for the batter: 150 g flour; for the batter: 1 tbsp sugar; for the batter: pinch of salt; plenty of oil or lard for frying; for the sauce: 800 ml cream; for the sauce: 16 egg yolks; for the sauce: 150 g vanilla sugar; butter and flour for the mold

Time: 1 hr (about 30 min hands-on)6-8 slicesapprox. 870 kcal / serving (estimated)approx. 25 g protein / serving

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Method

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Mix the pancake-batter ingredients (eggs, milk, flour, sugar, salt) smooth into a thin, pourable batter.
Heat plenty of oil or lard in a pan to about 170-180 °C.
Press the batter through a slotted spoon or a coarse grater into the hot fat in a thin stream, frying it into small golden-brown crumbs (in small batches, 1-2 minutes each), lift out with a slotted spoon and drain on paper towel.
Fill a buttered, floured pudding mold of about 1.5 liters with the fried batter crumbs.
Mix the cream smooth with the egg yolks and the vanilla sugar, and pour it over the crumbs in the mold to soak through well.
Cover, set in a water bath (water reaching halfway up the mold), and steam for 30 minutes until the custard sets.
Let stand for 5-10 minutes, then turn out carefully onto a plate.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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