Iberian Creamy Pudding
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Preparation steps
1.
Preheat the oven to 180°C | 350F | gas 4.
2.
Mix the sugar with the eggs and egg yolks until well combined, but not foamy. Put the milk into a pan with the vanilla pod (slit open) and vanilla seeds and bring to the boil. Then gradually stir in the egg mixture, adding it in a thin stream and stirring constantly.
3.
For the caramel, put the sugar and water into a small pan and simmer until the sugar is caramelised and golden brown. Then pour immediately into the lightly oiled moulds, filling them to a depth of approximately 3 mm. Leave to cool slightly.
4.
Strain the custard through a sieve and divide between the moulds. Fill a large baking dish to a depth of approximately 2 cm with hot water, stand the moulds in the dish and put into the preheated oven for about 30 minutes, or until the custard has set. Leave to cool.
5.
To serve, loosen the custards from the edges of the moulds with the point of a sharp knife and turn out on to plates. Serve garnished with peach slices.
