Milk Pudding with Coffee Caramel by Alex Atala
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What do you think about us making a pudding with a different caramel? Watch the video and follow me on this one. Enjoy and follow me on Instagram/alexatala Ingredients: 10 egg yolks 250 ml of milk 500 ml of fresh cream 200 g of refined sugar 2 doses of espresso coffee TRES capsule 3 hearts Unsalted butter for greasing 1 packet of unflavored gelatin Paper butter Preparation method: In a container, place the egg yolks, milk, cream and 120g of sugar. Stir well until all ingredients are mixed and let rest. In a pan over high heat, add the remaining 80 g of sugar and let the caramel begin to form. As soon as the edges of the sugar begin to caramelize and take on color, stir the pan. Chef's tip: do not stir with a spoon. Just move the pan. It is important that, from time to time, when stirring, you also remove the pan from direct heat. And return after a few moments, to control the temperature and prevent the caramel from becoming bitter. Notice the caramel. Once almost all the sugar has dissolved, lower the heat. Keep stirring. When it is completely dissolved, turn off the heat. After a few minutes, return the pan to low heat and add the first dose of espresso. Now, with the help of a spoon, help mix the coffee into the caramel. Remove from the heat and return to it as many times as necessary, until the two preparations are homogeneous, that is, the sugar returns to caramel point and is incorporated into the coffee. Grease the pan lightly with butter. In another pan over medium heat, add just a little water and add the contents of a packet of unflavored gelatin. Wait for the gelatin to melt and become transparent. Meanwhile, add ¾ of the second portion of espresso. Mix well and set aside until the syrup returns to room temperature. When the gelatin is ready, mix it once again with the help of a silicone spoon and add it, still hot, to the container with the pudding ingredients. Mix well. Pour the necessary amount of caramel to cover the bottom of the mold. Using a ladle, fill the mold with the pudding “dough” up to a finger below the top. Cover the pan with baking paper. In a rectangular shape, add water until half full and, inside, place the shape with the pudding. Preheat the oven to 180°C. For puddings up to 100ml, bake for 40 minutes. For puddings weighing up to 1kg, bake for 1h40min. After this time, remove the pudding from the oven and let it cool. To unmold, with the help of your fingers, lightly push the surface of the dough downwards, so that it releases from the mold. Using a plate, unmold the pudding and serve.
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