Cooking Time: 60 mins  |  Total Time: 1 hr 30 mins  |  To: 4-6

INGREDIENTS:

  • 300 g of sugar
  • 25 g cornstarch
  • 20 ml of Port wine
  • 12 egg yolks
  • 1 whole egg
  • 500 ml semi-skimmed milk
  • Liquid caramel (traditional or purchased)

PREPARATION:

Grease a pudding mold with liquid caramel, covering the central cone and spreading it along the sides using a wooden spoon.

In a bowl, place the sugar and cornstarch. Mix everything. Add the port wine and egg yolks and egg. Mix everything until uniform.

Add the milk without stopping stirring. Pass the mixture through a fine mesh sieve.

Pour the mixture into the caramelized pudding mold.

Cover and place in a pan that fits the mold, with two fingers of water at the bottom, already boiling slightly (the mold must be firm on the bottom and not float in the water). Cover the pan and cook the pudding over medium heat for around 40 minutes.

Lift the lid of the pan and test whether the pudding is cooked well by touching it with your finger. The texture should be firm and smooth.

Once cooked, remove the pan from the pan and let it cool. When it is cold, place it in the fridge and remove it the next day.