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Portuguese Milk Pudding

Sue Fleischl

Ingredients


750 ml Lewis Road Creamery Jersey Milk - Lactose Free
3 medium sized strips of orange rind, pith removed
2 tsp Queen Madagascan Vanilla Bean Extract
2 1/2 cups Pams Caster Sugar
6 whole Pams Free Range Eggs, at room temperature
4 egg yolks, at room temperature

Method

  • 1

    Position a rack on the middle of the oven, then preheat the oven to 160°C bake.

  • 2

    To start the caramel, fill a jug with water to bring to a boil. In a small saucepan over medium heat, warm 1 cup sugar and 2 tablespoons water, without stirring, until the sugar melts and begins to colour a bit.

  • 3

    Resisting the urge to stir continue cooking the mixture until it is a medium golden brown.

  • 4

    Carefully pour the caramel into a 20cm savarin mould. Tilt the pan to coat the bottom and sides, as well as around the centre ring. This will make it easier to tip out.

  • 5

    To start on the Custard, combine the milk, vanilla and orange rind in a small saucepan and bring to the merest simmer over medium-low heat.

  • 6

    Remove the pan from heat and allow the milk to steep until deeply infused, about 10 minutes. Leave aside to cool.

  • 7

    Stir the eggs, the yolk, and the remaining 1.5 cup of sugar with a wooden spoon in a medium bowl until the sugar has dissolved.

  • 8

    Slowly tip in the infused milk, stirring constantly. Strain in to a jug to make it easy to fill the savarin mould. Remove all bubbles from the surface.

  • 9

    Pour the milk mixture into mould filling to 1cm below the rim and set the mould in a small roasting pan.

  • 10

    Place the roasting pan on the centre rack in your oven and pour enough boiled water into the roasting pan to come halfway up the sides of the mould.

  • 11

    Bake the pudding until set around edges but slightly jiggly in middle for approximately 45 minutes.

  • 12

    Remove the mould from water bath and place it on a work surface to cool to room temperature. Refrigerate until well chilled.

  • 13

    If the flan hasn’t released from the sides of the mould, run a sharp knife around the pan.