Ingredientes para Hind's Head Quaking Pudding
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Como fazer Hind's Head Quaking Pudding
- Preheat oven to its lowest setting (approximately 150°F/65°C).
- In a large bowl, whisk together the egg yolks, whole egg, and sugar until pale and thick.
- In a separate saucepan, gently heat the milk and cream until just simmering. Do not boil.
- Gradually whisk the warm milk mixture into the egg mixture, ensuring a smooth consistency. Stir in the spices.
- Grease four 150ml/1/4 pint ramekins or oven-safe dishes and dust lightly with flour.
- Divide the custard mixture evenly among the prepared ramekins.
- Place the ramekins in a deep baking dish. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake in the preheated oven for 60-70 minutes, or until the center reaches 90°C (194°F) when tested with a food thermometer. The puddings should have a slight wobble in the center.
- Remove from the oven and let cool for 10 minutes in the bain-marie before serving. The puddings will firm up as they cool.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
71g
Fat
121g
Carbs
6g
