A very perfumed and light structured pudding, which can be a perfect dessert for a dinner!
ingredients for 6 generous servings (cost about 6 € for the whole pudding)
- 1 liter full fat organic milk
- A pinch of salt
- A small parcel saffron powder
- 100 gr granulated sugar
- 100 gr brown sugar
- 62 gr organic butter
- 250 gr pastry flour
- The zest one orange (better organic) or other citrus fruit of your choice
- 6 large organic eggs
- Apricot jam (better homemade)
- Some saffron threads and some flowers for decoration
First of all we have to aromatize the milk, So, we add the saffron powder and the pinch of salt and we bring it gently to boil. We remove from the heat and add the butter, stirring to help it melt completely.
While very hot, we cover with cling film, we set it aside and we let it infuse. Thus we allow the changing of the aromas and also we avoid skin forming.
In another recipient we sieve the flour and we mix it with the granulated and brown sugar. Then we add the eggs, one at a time, and we whisk until completely incorporated. We add the orange zest. When creamed, we start incorporating the milk, whisking continuously, but not too hard and not for a long time, keeping in mind that the extreme whisking “hardens” the cream.
Meanwhile, we preheat the oven at 180o C. We grease a soufflé mould with butter and then we line it with parchment paper (which we have slightly moistened to manipulate it easier), cut in dimensions a little bigger than the mould, we grease the paper and then we pour in the pudding batter.
We bake the pudding for 20 mins, then we raise the temperature to 200o C and we bake for another 20 minutes.
We remove from the oven and wait for the pudding to cool completely, before cutting it into servings.
We serve it, after decorating it with apricot jam or marmalade, saffron threads and flowers.
ATTENTION. Don´t rush to eat the pudding when hot. If you cut it, while it is not completely cold, it will loose its shape and be a mesh.
