Burgundy Cream Pudding

By corlear

Pudding Crémeux de Bourgogne
Preparation: 50 mins.
Cooking: 45 mins.

Ingredients

• 2/3 cup (4 oz.) flour
• 1/3 cup (22/3 oz.) butter
• 41/2 cups (UK 2 pints) milk
• 1/2 cup (4 oz.) plus 2 tbsp. sugar
• 1 strip of lemon peel
• 1/4 cup (2 oz.) sugar for caramel
• 6 eggs, separated

Details

Servings 6

Preparation

Step 1

Cook together for a few minutes the flour and butter, but do not brown. Gradually add the boiling milk, mixing well. Add the larger amount of sugar and a strip of lemon peel. Put aside.

Caramelize the remaining sugar with a little water in the bottom of a pudding mould. Set aside.

Beat the egg yolks lightly and stir gradually into the milk pudding. Beat the egg whites until stiff and fold into the pudding. Pour into the mould. Place the mould in a water bath and bake in a medium oven 40 to 50 minutes, or until a knife blade comes out clean. Set aside to cool.

Unmould on a round platter and serve.