Components
- 200 g of panettone (approximately 3 teacups, diced into cubes)
- One can of sweetened condensed milk
- Two eggs
- 1¼ cups of tea with milk
- 3 tablespoons of lemon broth
- Half a teaspoon of ground ginger
- Half a teaspoon of ground cinnamon
- grated nutmeg added as needed to taste
Setup phase
- Slice the panettone into 2 cm pieces.
- 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 with the yolks. Then, add condensed milk, lemon juice, ginger, cinnamon, and nutmeg, and mix thoroughly.
- Slowly pour in the milk while gently stirring with the wire whisk, mixing carefully to prevent air from getting in. The spots in the pudding are air bubbles, so stir gently.
- Place the panettone in a bowl with milk and eggs, then stir thoroughly with a spatula to allow the pieces to soak up the liquid—some will break apart while others remain more intact, which is perfectly fine; this is what gives the pudding its charm: the panettone flavor combined with varied textures. Let it sit for about 15 minutes—this resting period is crucial to fully hydrate the panettone, remove any air bubbles, and achieve a smooth pudding. In the meantime, prepare the caramel.
Por supuesto, por favor proporciona el texto que deseas que parafrasee.
Components
- 3/4 cup of granulated sugar
- 1/4 cup of boiling water
Setup mode
- Prepare a circular mold with a central hole, measuring 18 cm in diameter. Boil 3 tea cups of water in a kettle over high heat; this water will be used for the syrup and the water bath.
- In a small saucepan, place the sugar and melt it over low heat, stirring with a spatula until it turns into a golden caramel. Measure 1/4 cup of boiling water and carefully add it to the caramel. Be cautious, as the mixture will bubble; stir with the spatula until smooth.
- Pour the syrup into the mold, covering the central cone. Using a dishcloth or thermal glove, hold and rotate the mold to caramelize the sides as well. Allow the syrup and mold to sit for a few minutes — placing the pudding batter on extremely hot caramel may cause it to blend with the caramel.
- After resting for 15 minutes, gently transfer the pudding mixture to the caramel-coated mold using a ladle. Cover the mold with a sheet of aluminum foil, folding the edges securely around the mold to seal it tightly.
- Put a folded dish towel at the base of the electric pressure pan — this cloth stops steam from rising into the pan while baking. Pour water from the water bath into the pan and gently set the pan containing the pudding inside it.
- Secure the lid, set the valve, and schedule the pan to cook on low pressure for 15 minutes.
- Once the baking time is over, the pan will automatically switch to “keep” mode; turn off the pan and slowly turn the valve to release all the pressure before opening the lid. Verify the doneness: the pudding’s surface should be firm to the touch, while the inside remains creamy — it will continue to set as it cools.
- Using a dishcloth, lift the pudding out of the pan; discard the paper-aluminum and allow the cushion to rest at room temperature. Place the pudding in the refrigerator to chill for a minimum of 4 hours before serving (if desired, prepare ahead of time; the pudding can be stored in the fridge for up to 5 days).
- To shape: heat the base of the fume over the stove flame just enough to loosen the syrup. Using the tip of a beech, detach the side of the pudding from the mold. Place a plate with a raised edge on the mold (to prevent the syrup from spilling) and invert it immediately. Allow the syrup to run over the pudding before serving.
IMPORTANT: Ensure your pressure cooker has a “low pressure” baking setting before making this recipe. Please consult the manual prior to preparing the pudding.
