Portuguese Milk Pudding
Sue FleischlIngredients
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.