Forky Pudding

Name: Forky Pudding
Yield: 6 servings
Ingredients: 100 grs white sugar; 60 ml water (preferably bottled); 6 duck eggs; 2 egg yolks; 1000 ml whole milk (preferably fresh pasteurized); 150 grs sugar (dark cane sugar also works); 1 vanilla pod or essence or vanilla sugar (OPTIONAL); 100 grs of a bread ingredient (ensaïmada, croissant... better if it is a little dry)

A smooth and velvety pudding with a caramel made from white sugar and bottled water, which gently melts over the palate.

Ingredients

Servings

Measurement units

For the caramel

100 grswhite sugar
60 mlwater (preferably bottled)

Ingredients (about 10 servings)

6 duck eggs
2 egg yolks
1000 mlwhole milk (preferably fresh pasteurized)
150 grssugar (dark cane sugar also works)
1 vanilla pod or essence or vanilla sugar (OPTIONAL)
100 grsof a bread ingredient (ensaïmada, croissant... better if it is a little dry)

Nutritional Information

Per serving

Calculated for 6 servings

Calories

306 kcal

Protein

13.2 g

Fat

12.5 g

Carbohydrates

34.9 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

Prepare an oven-safe dish large enough to hold the mold.
Heat the water for the bain-marie in a pot or directly in the dish until it is hot but not boiling.
Preheat the oven to 180ºC to ensure a consistent temperature.
Mix the water and sugar in a saucepan, and bring to a boil without stirring until it achieves a caramel color and texture (approximately 15 to 20 minutes). It's important not to stir; just gently swirl the saucepan to prevent burning.
Pour the caramel into the bottom of the mold and carefully tilt the mold so that the caramel coats the sides as well.
Tear the bread-like ingredient (such as bread or cake) and place it evenly in the mold over the caramel.
Split the vanilla bean lengthwise and scrape out the pulp thoroughly using a small knife.
Heat the milk in a pot along with the vanilla pulp until steam begins to rise, then allow it to cool to room temperature.
Separate 2 yolks from the whites, reserving the whites for another preparation.
In a bowl, mix the sugar with the 6 whole eggs and the 2 yolks. Stir until a homogeneous, lump-free mixture is obtained.
When the milk is lukewarm, pour it into the bowl with the yolks while stirring constantly and gently to avoid foam formation.
Strain the cream through a fine-mesh strainer to remove any lumps of egg white that might remain.
Pour the cream evenly over the bread-like ingredient in the mold until it is completely filled.
Place the mold inside a bain-marie container and fill it with boiling water up to slightly more than half the height of the mold. Ensure that no water enters the mold.
Bake at 180ºC for 50 to 55 minutes. Check for doneness with a toothpick; it should come out clean but still slightly moist to ensure a creamy texture.

Reference baking time: 55 minutes

After baking for about 25 to 30 minutes, check that the top is not browning too much. If necessary, cover it with aluminum foil to prevent it from burning.
Allow it to cool completely at room temperature. Once cooled, place it in the refrigerator and keep it until the next day for a better consistency and flavor.