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For the syrup. Crystal Sugar
Hot water or room temperature
For the dough: soluble coffee
For the syrup: Melt the sugar until it reaches the color of caramel, dissolve the soluble coffee in the warm water beforehand and add it to the caramel, let the syrup boil until it thickens to the point of string. Reserve.
Mass: Heat the whole milk slightly (warm) and dissolve the instant coffee in it, pass this mixture through a sieve. Add condensed milk, mix and set aside. In another bowl, pass the yolks through a sieve, then add the sifted whites and mix the whites with the yolks.
Add the properly sifted yolks and whites to the pudding mass and mix. In a 13 cm diameter mold, place the coffee caramel, pass the pudding mass through a sieve again and pour it delicately into the mold, taking care not to mix the mass with the syrup. Cover with aluminum foil (with the shiny side down) and bake in a bain-marie, the water needs to cover 2/3 of the pan. The oven doesn't need to be preheated, and after an hour in the oven check if the pudding is already baked (from a slight shake in the mold it can't be too liquid, it should look gelatinous), if it's not, leave it for another 10 minutes, it can't go past half past one . Let it cool, put it in the fridge and then unmold.
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