After yesterday’s giant cookie, I felt it made sense to share a quite traditional and typically portuguese recipe. Everyone in Portugal knows the “toucinho do céu”, a type of pudding that doesn’t taste exactly like one – it instead resembles a moist cake from egg yolks, sugar and almond (the 3 main ingredients of portuguese pastries).
Some recipes use squash jam, and I also wanted to include it in mine, because I think it makes this dessert even more unique. If you don’t like this jam, you can replace it with the same weight in almond flour.
Not only is this an irresistible treat, but “toucinho do céu” is perfect for the festivities as well, since it is quick and easy to prepare. It takes only 30 minutes to whip up and another 30 to bake it, and you too can have a special portuguese delicacy at your Chrismtas table.
Almond and Squash Pudding
Ingredients
- 200 ml water
- 400 g white sugar
- 150 g almond flour
- 150 g squash jam
- 18 gemas
- powdered sugar
Instructions
- Preheat the oven to 160 º C.
- Bring the water and sugar over heat until it reaches about 108 º C in temperature.
- Add the almond flour and squash jam. Let it boil for a few more minutes, stirring throughout the process.
- Remove from the heat and let it cool down a little.
- Beat the yolks in a separate bowl, Slowly pour in the sugar syrup, mixing with a whisk so the eggs don't cook.
- Bring over medium heat again. Keep stirring until the mixture thickens. It should resemble a pastry cream in texture.
- Spread this mixture in a cake pan, previously greased and lined with baking paper, of about 18 cm in diameter.
- Bake for about 30 to 35 minutes. A skewer inserted in the center should come out dry.
- Let it cool down completely. Dust the top with powdered sugar.
