Japanese Custard Pudding (lactose free)
silky, simple and flavorful
Ingredientes
For the caramel:
- 100 g white sugar
- 100 ml water
For the puddings:
- 600 ml milk (lactose free)
- 200 ml heavy cream (lactose free)
- 1 tsp vanilla essence
- 5 eggs
- 110 g white sugar
- 1 tbsp Port wine
Preparação
For the caramel:
- Bring water and sugar over medium heat, without stirring.
- Let boil until you have a caramel. The darker the color, the less sweet it will be. I prefer to turn off the heat after I have a lighter color - if you measure with a thermometer, this should be around 160 º C.
- Quickly spread this caramel on the bottom of the pudding pans.
For the puddings:
- Preheat the oven to 150 º C.
- Bring the milk and cream to a boil with half of the sugar and the vanilla.
- In the meantime, beat the eggs with the remaining sugar until paler.
- Slowly pour the milk into the egg mixture, whisking through the whole process.
- Add the Port wine and mix again.
- Distribute between the pudding pans. Bake in a water bath, using a large tray with shallow water.
- Cook for about 40 to 50 minutes. Let them cool down a little and refrigerate for at least 8 hours (preferably overnight).
- When it is time to serve the puddings, use a sharp knife around the edges of the puddings to release them to the serving plates. Serve with toasted dry fruits.