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Components
- 3/4 cup of granulated sugar
- 1/4 cup of boiling water
Ready state
- Prepare a round mold with a central hole, measuring 18 cm in diameter. Bring 3 cups of water (tea measure) to a boil over medium heat in a kettle—this water will be used both for making the syrup and for baking the pudding in a water bath.
- In a small, high-quality pan, melt the sugar over low heat, stirring with a silicone spatula until it turns into a golden caramel. Measure 1/4 cup of boiling water and slowly add it to the caramel. Be careful, as the mixture will bubble. Stir with the spatula until the mixture is smooth.
- Pour the syrup into the mold, covering the central cone. Using a dishcloth or a heat-resistant glove, gently hold and rotate the mold to evenly caramelize the entire bottom and sides.
Out of affection
Components
- 1 cup (tea) of 55% cocoa chocolate, chopped (or in drops, approximately 170 g)
- Five eggs
- 1/3 cup of granulated sugar
- 2 1/2 cups of milk
- a small amount of salt
Setup phase
- Set the oven to 160 °C (low heat) and allow it to warm up.
- In a small bowl, crack one egg at a time and pour it into a bigger bowl. Use a wire whisk to blend the whites and yolks together. Then, add sugar and salt, and mix thoroughly.
- Put the chocolate in a medium bowl and heat it in the microwave on medium power in 30-second intervals, stirring after each interval until it is melted.
- Incorporate the chocolate into the eggs and carefully stir using the wire whisk.
- Pour the milk into a medium saucepan and heat it over high heat until it boils. Gradually pour the hot milk, from one shell to another, into the bowl containing the chocolate, gently stirring with the batter after each addition—be careful to avoid vigorous movements to prevent incorporating air.
- Pour the pudding mixture into the caramel-coated mold, using the central cone and straining it through a sieve. Set the mold inside a baking dish, place it in the oven, and then pour boiling water until it reaches halfway up the sides of the pudding mold to bake it in a water bath.
- Bake it for approximately 40 minutes. Keep an eye on the texture: the top should be set, while the inside remains creamy — the pudding will continue to firm up in the fridge. Be careful not to overbake, as this can cause it to become dry or tough.
- Take the pudding out of the oven and allow it to rest. Place it in the refrigerator to chill for a minimum of 3 hours before serving. If desired, you can prepare it ahead of time; the pudding can be stored in the refrigerator for up to 5 days.
- To unmold: briefly heat the base of the mold over the stove flame just enough to loosen the syrup. Place a deep-edged plate over the mold (to catch any syrup) and invert it immediately. Allow the syrup to flow over the pudding before serving.
