You all know recipes like crème brûlée or creme caramel or panna cotta.
The pudding I’m introducing you today is a close relative of those dessert but it’s only made of yolks, sugar and fresh whole milk.
It’s a very old (can I say ancient?) recipe from Romagna region, it has a long tradition among farmer’s families but it makes a wonderful appearance on the most lushious tables, expecially for Christmas.
Recipe comes from a cookbook of mine from a very small publisher, it’s called ” magné rumagnùl d’una volta” that basically means old Romagna food preparations.
Of course it’s sold in Italian only but I shared with you the link anyway; I’m always pleased to share with you good food from my country, try this recipe with no worries as it’s very easy, it only has a long baking time.
It’s going to be the last post before Christmas, I hope to post something before New Year’s eve but who knows, I want to be lazy on holidays.
I wish you all the best. <3
| Servings |
8
|
- 4,2 pint whole fresh milk
- 6,3 oz caster sugar
- 8 fresh egg yolks
- 5 oz caster sugar to caramelize the pudding mould
- 1/2 vanilla pods seeds only
Ingredients
|
|
- Mix milk with 3 oz of the 6,3 oz sugar, put in a pan with vanilla seeds and bring to a boil. Let it simmer until reduced in half .
- In another pan put 5 oz sugar with a couple tablespoons of water. Put on fire until caramelized, pay attention not to burn it. Cover the mould you'll use to bake the milk pudding with caramel.
- Beat yolks with the sugar left, add the sweetened milk only when it's cold. Pass the liquid through a sieve to get rid of all the lumps. Put now milk in the mould and put the mould into a baking pot where it can be covered half the height with water.
- Bake at 390°F covered with a tin foil. It's hard to give a cooking time, it's ready when a toothpick, inserted, comes out clean.
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