This is one of my
favourite puddings, a gorgeous dessert. Quick and easy to make, tasty and not
too sweet or heavy…At home we all crave for it…here is my dear mum’s recipe.
She learned it while living in Africa.
Ingredients
6 eggs
250g sugar
350ml milk
1 tbsp butter
150g grated dry
goat cheese (best to use artisanal cheese)
1 grated lemon
zest
For the caramel
8 tbsps sugar
2 tbsps cold water
Preparation
1. Preheat oven to
180ºC
2. Put the sugar
with the cold water in a frying pan and heat gently over a low heat. Keep
stirring until the sugar melts and forms a dark golden caramel. Do not let the
sugar burn!
3. Pour the
caramel into a pudding mould, quickly, before it hardens. (I use a trusty 16 cm
diameter, 10 cm deep aluminium pudding mould.)
Set aside to cool completely.
4. In the
meantime, blend together the sugar, eggs, milk and the melted butter for about
5 minutes.
5. Add the grated
cheese to the liquid mixture and add the grated lemon zest.
6. Pour the liquid
into the pudding mould, over the cooled caramel. Then, place the pudding mould
in a pan partly filled with water (bain-marie, a technique that prevents the
sugar from overheating) and put them in the oven.
7. Cook for about
1 hour and 15 minutes. It is ready when it becomes firm.
8. Let it cool
before putting in the fridge for around 8 hours. Then, turn the mould over a
serving plate in a sudden movement. Serve.
Serves 12-14
Tips: If there
are any leftovers, refrigerate. You can easily keep the pudding for up to five
days. You can prepare it in advance (this makes it even tastier).