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hazelnut pudding
🇵🇹Portugal
•View in original language
(Português)
2 hour(s)
8 servings
Victor Rego
@v_rego- Ingredients
- Recipe
- Sugar200 g
- Water100 ml
- Condensed milk1 can(s)
- Eggs2 unit(s)
- Gems2 unit(s)
- Milk450 ml
- Fresh cream/cream200 ml
- Hazelnuts100 g
- - Syrup preparation method: In a pan, add water and sugar. Stir lightly and place over medium/low heat. Let it boil, without stirring, until it starts to take on a caramel color. With the caramel ready, transfer it still hot to the bottom of the pudding mold. Reserve.
- Start by toasting the hazelnuts in the oven or skillet, about 5 to 10 minutes. Always paying attention not to let it burn. If the hazelnuts are skinned, place them in the middle of a clean dish towel and rub them while still hot to remove the skin. It's okay if it sticks a little. Transfer to a food processor and grind until it becomes a smooth and homogeneous paste.
- In a bowl, add the condensed milk, eggs, yolks, milk, cream and hazelnut cream. Mix lightly, using a whisk, until smooth. Sift and transfer to the pudding mold with the caramelo.l
- Cover the shape with aluminum foil and bake in a preheated oven at 140-150 degrees, in a bain-marie, for 1h30-2h. To check if the pudding is ready, give the mold a little shake. It should be consistent, bouncing like jelly, but not completely hard. If it's still liquid-looking, it will need more oven time.
- Then remove from the oven and let it cool to room temperature. Place in the fridge for at least 2 hours or until firm.
- To unmold, you can heat the bottom of the mold in a bain-marie or on the stove flame. Gently running a knife around the pudding can also help it unmold more easily. Serve immediately and store in the fridge.
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