Here you have a Portuguese pudim, from Tessa Kiros‘s Piri piri starfish: Portugal found. A wonderful book, white and blue as Portuguese azulejos, with wonderful pictures, as in each and every Tessa Kiros’s book.
Ingredients for 8 creme caramels:
- milk, 450 ml
- strong espresso coffee, 60 ml
- eggs, 3
- caster sugar, 55 gr
- vanilla extract, 1 tablespoon
For the caramel:
- caster sugar, 100 gr
- port or whisky, 1 tablespoon
To make the caramel, tip the sugar into a heavy-based non-stick pan over medium heat and add a tablespoon of water. Carry on heating untill all the sugar has melted and turned deep golden caramel brown. Stir in the port and pour the caramel into the moulds and put the moulds into a roasting tin and leave to cool.
In the meanwhile, heat the milk just to the boiling point, then whisk in the coffee and remove from the heat. Whisk the eggs, sugar and vanilla together very lightly and add a ladleful of the hot milk to the eggs, whipping to acclimatise them, then pour in alla the milk.
Pour into the moulds.
Pour hot water into the roasting tin halfway up the sides of the moulds and bake for 40 minutes in a preheated oven to 160°C.
Leave to cool and put in the fridge. Serve the creme caramel turned out on a dish.
They are best eaten the next day, when the caramel has dissolved a bit and the custard has firmed up.