Catalan Kitchen LogoThe Catalan Table
Forky Pudding
A smooth and velvety pudding with a caramel made from white sugar and bottled water, which gently melts over the palate.
egg
oven
pudding
dessert
Ingredients
Servings:
4

Ingredients

  • caramel hair
  • 100 gwhite sugar
  • 60 mlwater (preferably bottled)
  • 6 duck eggs
  • 2 egg yolks
  • 1000 mlwhole milk (preferably fresh pasteurized)
  • 150 gsugar according to the type of bakeable ingredient (can also be brown cane sugar)
  • 1 vanilla pod or essence or vanilla sugar (OPTIONAL)
  • 100 gof a bread ingredient (ensaïmada, croissant... better if it is a little dry)
Nutritional Information

Per Serving (Approx.)

Calories
795 kcal
Protein
37 g
Fat
25 g
Carbohydrates
93 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

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.

Note: to Sants: 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.
Recommendations & Tricks
  • Note: This pudding needs to be made the day before to achieve the best texture. Leave it in the refrigerator for at least 12 hours to cool properly and for the flavors to concentrate.
  • Note: Use a 1.5-liter glass loaf pan type for the best proportions; if you have extra mixture, you can make a small additional pudding in another suitable container.
  • For approximately 10 servings, properly prepare the caramel with 100 grams of white sugar and 60 ml of bottled water. Heat over medium heat until it reaches a light amber color, without stirring; simply swirl the pan gently to prevent burning.
  • For the pudding mixture, beat 6 whole eggs with 2 egg yolks until well combined; this will help achieve a smooth and creamy texture.
  • Use 1000 ml of whole milk, preferably fresh pasteurized milk for a richer flavor. Warm it slightly before adding it to the egg mixture to prevent curdling.
  • Add 150 grams of sugar, adjusting the quantity to your taste if using cane brown sugar; this will impart a slightly deeper and caramelized flavor.