Egg Cream Pudding Pudim Da Avo Food

PUDIM DE OVOS

Steps:

• Prepare a caramel by putting 90 grams of Sugar in a saucepan. Let it melt over medium heat, without stirring. When it becomes liquid, turn the pan to mix lightly.
• Once the caramel is liquid, quickly pour it into the pudding mold before it hardens. Spread the caramel throughout the pan (bottom and sides).
• In a high-sided bowl, whisk the Eggs with the Sugar using an electric mixer. Then add the Milk and mix.
• Pour the mixture into the pudim mold. Cover with 2 sheets of paper towel and close with the lid, well sealed.
• If you don't have a pudim mold, you can use a charlotte mold, which you close with a plate.
• Cook the pudim in a large saucepan, in a "bain-marie". The water should reach halfway up the mold. Close the pan and let it cook for 30 minutes from the boiling point.
• Let cool well before unmolding. Keep refrigerated before serving.

EGG CREAM PUDDING (PUDIM DA AVO)

Steps:

• Using a food processor or a rolling pin, finely crush the tea biscuits and set aside.
• In a double boiler fill the bottom with 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix is smooth. Then using a whisk and stirring a little faster, pour in the milk and beat until it's a frothy creamy consistency. You can use a hand held mixer with a whisk attachment to make it easier.
• Remove from heat and let it cool.
• Meanwhile, in a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form. Set aside.
• To assemble the dessert, use the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream. Last, add just a dusting of the cookie crumbs.
• Refrigerate for at least 3 hours, but overnight is the best.

PUDIM DE NATAS (HEAVY CREAM PUDDING)

Steps:

• Crush Maria Cookies, best if blended to a puree setting.
• Layer the bottom of the serving bowl with about a third of the Cookies.
• Boil about 3 Table Spoons of Water.
• In a small bowl beat Egg Whites until they don't move. (Test by holding bowl upside down, ready if eggs don't fall.).
• In another bowl whip the Heavy Cream.
• In a seperate small bowl place Gelatin and spoon 2 Tablespoons of hot water and mix until Gelatin has liquified.
• Add Egg Whites and Gelatin to the Heavy Cream, then add the Condenced Milk and stir until all is mixed together.
• Pour about half of the cream into the serving bowl and then layer the top with half of the rest of the Cookies. Then add the rest of the cream to the top and layer the rest of the cookies on top.
• Refrigerate until Cold.
• Serve.

SAVORY EGG PUDDING

Steps:

• Set a rack in the middle of the oven and preheat to 375°F Butter a 2 quart ovensafe casserole.
• Combine flour, 1/2 cup of half-and-half, whole eggs and egg yolk in a bowl; whisk until smooth. Add remaining half-and-half and heavy cream and whisk to combine. Season with salt and black pepper.
• Combine potatoes, parsley, tarragon and lemon zest in a bowl; toss to coat.
• Melt butter in a large frying pan over medium-high heat. When it foams, add leeks and season with salt and pepper. Saute until leeks are soft, 5-6 minutes. Add leeks to potatoes and toss to combine; season again with salt and pepper.
• Spread potato-and-leek mixture evenly over the bottom of the casserole; pour eggs over the top.
• Bake in preheated oven until puffy and brown, 30-35 minutes. Let rest at least 20 minutes before cutting. Serve warm, room temperature or cold.