Piedmontese Caramel Pudding
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 3 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s)
- 300 ml milk
- 200 g crème fraîche
- 70 g suar
- 20 g cornstarch, fine
- 40 g cocoa powder
- 10 biscuit (s) (Amarettini), crumbled
- 2 cl rum (Strohrum, 80 vol.%)
- 60 g suar
- 3 tablespoons water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C (convection). For the caramel, heat 60 g sugar and 3 tablespoons water in an uncoated pan and let it caramelize nicely. Pour the caramel out of the bottom of 4 soufflé molds and set aside.
- Now mix the eggs, sugar, cornstarch and cocoa powder to a creamy mixture. Then add the creme fraîche, the milk, the crumbled amarettini and the rum and mix. Fill the pudding into the individual soufflé molds, place the containers in a hot water bath and let them cook in the oven for about 40 minutes.
- After the cooking time, remove it, let it cool down and put it in the fridge for about 2 1/2 hours. Then turn the pudding out onto a plate and garnish. The caramel is nice and liquid.
- I used soufflé molds with a diameter of 7 cm and a height of 4 cm. Then the recipe is enough for 6 people.
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