Author: Esther Vallado, Spain
This recipe is traditional from the region of Asturias, north-Cantabric coast of Spain.
- 12 eggs
- ½ kg of sugar
- 300 g of water
We boil the sugar with the water in a pan for 15 minutes to make a syrup; we take it off the fire and let it cool down. We beat the egg yolks and, slowly and while we stir, we mix them with the syrup.
Aside of this, we caramelise some sugar in another pan and pour it in a mould, covering all its base. When the caramelised sugar cools down, we add the mix that we prepared in the first step, passing it through a colander, to avoid lumps.
We put the mould in a pan with water and we cook it in a “bain-marie” for about 20 minutes. We let it cool down and then store it in the fridge.
To remove the pudding from its mould we just have to slightly heat its base.