The softest pudding on the planet, with a surprise, open-faced ingredient

Milk pudding with cream cheese, very soft (recipe from the Ráscal restaurant to make at home)

A very creamy and less sweet milk pudding, which can be frozen and is perfect, inspired by the recipe from the Ráscal restaurant.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 01:30 + time to prepare the homemade mascarpone (optional) + refrigerator time

Intermission: 00:40

TOOLS

1 kettle, 2 saucepans (1 optional), 1 frying pan with a hole in the center (or single pans or pans with a hole in the centre), 1 wire whisk, 2 bowl(s) (1 optional), 1 strainer(s) , 1 baking tray(s), 1 Chinois (or fine strainer (optional).)

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients DRY CARAMEL SYRUP

– 1 1/3 cup(s) sugar

– 2 cups of hot water.

Ingredients CREAMY MILK PUDDING (WITH HOMEMADE CREAM CHEESE OR MASCARPONE)

– 8 units of eggs (yolks only, sieved).

– 4 eggs, small (between 80 and 100 g of eggs for 2 portions)

– 150 g of cream cheese (or homemade mascaropone (see recipe))

– 1 can(s) of condensed milk

– 2 cans of milk

– 1 unit of vanilla pod (optional)

– vanilla essence to taste – use instead of vanilla pod.

Ingredients HOMEMADE MASCARPONE – FRESH MILK CREAM (OPTIONAL)

– 250 g of fresh cream (with a final yield equal to 60% of that quantity).

– 37.5 ml of lemon juice, filtered. (optional)

Ingredients HOMEMADE MASCARPONE – CANNED MILK CREAM (OPTIONAL)

– 300 g of canned cream (each jar contains 300 g) with a final yield of 50%. (optional)

– 1 and 1/2 tablespoons of lemon juice, filtered.

PREPARATION:

1. Separate the recipe ingredients and utensils.
2. Adapt the recipe to 4 portions to obtain a whole standard recipe in a mold with a central hole of 23 cm in diameter and 10 cm in height or in 10 individual molds of 7 cm in diameter by 6 cm in height.
3. Start with the homemade mascarpone if you plan to make it (optional, you can use cream cheese and skip these steps). Choose the version that best suits the time available and the result you want to achieve (the result with fresh cream is closer to mascarpone). For more information, see our post Here.
4. Preheat the oven to the lowest temperature (we recommend 115°C or the lowest temperature your oven allows).
5. Place water in a kettle and bring it to a boil.

PREPARATION:

Homemade mascarpone with fresh cream (optional)

1. In a saucepan, over low heat, heat the fresh cream, stirring to avoid the formation of cream, until it starts to boil.
2. Still on low heat, add the filtered lemon juice and, stirring constantly, cook for about 5 minutes until it has thickened slightly.
3. Turn off the heat and, in the pan itself, let it cool – about 20 minutes at room temperature – to thicken. This step is essential to get the desired result – don’t skip it.
4. After resting, put the mixture back in the refrigerator for 1 hour, until it has solidified.
5. Line a chinois or fine strainer with a fine cloth or paper filter.
6. Place the already firm cream in the lined strainer and let it drain in the refrigerator for at least 8 hours or the time necessary to reach the firm point of the “mascarpone cream”. (the time depends on the brand of cream).

Homemade mascarpone with canned cream (optional)

1. In a bowl, mix the canned cream with the filtered lemon juice.
2. Line a chinois or fine strainer with a fine cloth or paper filter.
3. Place the cream in the lined strainer and let it drain in the refrigerator for at least 4 hours or the time necessary to reach a firm consistency (the time is estimated and depends on the brand of the cream).

MILK PUDDING WITH CREAM CHEESE OR HOMEMADE MASCARPONE:

1. Separate the yolks from the whites. Save the egg whites for another preparation.
2. Remove the film surrounding the egg yolks or sieve them.
3. Beat the yolks and whole eggs in a blender with the vanilla essence or bean seeds.
4. Add the homemade cream cheese or mascarpone by the spoonful, whisk to combine.
5. Then add the condensed milk and whole milk. Continue beating: you need to beat a lot to dissolve the cream cheese or mascarpone well and form a smooth and homogeneous mixture.
6. Let the pudding mixture rest in the blender to eliminate bubbles.

DRY CARAMEL SYRUP:

1. Place the sugar in a fireproof pudding mold or pan.
2. Melt over low heat, stirring enough to prevent burning on the bottom and sides.
3. Clean the edges with a brush and water to prevent the sugar from crystallizing.
4. After reaching the caramel – golden color point, add warm water (see quantity in ingredients) and mix well to incorporate (this is what will make the syrup flow after making the pudding).
5. If necessary, put it back on a low heat so that all the sugar dissolves without lumps.
6. Distribute the caramel into the molds, only on the bottom. If using individual molds, the recommended amount of caramel is 1 tablespoon per unit. For a round shape with a hole in the center, add up to 1 inch of syrup.
7. Let the caramel cool to room temperature. This is a very runny syrup, so it won’t harden or firm up on the sides.
8. Reserve the excess to serve separately with the pudding.

MILK PUDDING WITH CREAM CHEESE OR HOMEMADE MASCARPONE:

1. Sift the pudding mixture, set aside in the blender, and place it in the caramelized mold or moulds, filling it up to ¾.
2. Leave to rest for a few more minutes, bang the pan(es) on the work surface to release the air.
3. Cover the pan or baking sheets with aluminum foil and place them on a baking sheet.
4. Place in the oven and, using the kettle, pour boiling water into the dish(s) until it reaches half the height of the pudding mould.
5. Let bake until firm, about 40 minutes (for small pans – individual) up to an hour depending on the size of the pan(s). Time may vary if using a different temperature than recommended, monitor it.
6. Check that the puddings are cooked.
7. Remove the pudding from the oven, let it cool and place in the refrigerator for at least 2 or 3 hours, or overnight, to firm up.

FREEZING AND SUCCESSFUL CONSUMPTION:

1. To freeze, do not remove from the mould(s), cover and place in the freezer.
2. Thaw in the refrigerator for 12 hours before serving.

FINALIZATION AND ASSEMBLY:

1. Unmold using a small knife to loosen the sides.
2. Place a plate over the mold and turn it to turn the pudding out, or invert the molds onto individual plates.
3. Allow the syrup to flow over the pudding and serve.
4. Accompany with more syrup, served separately.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.