French Pudding 👨‍🍳

 French Pudding

Ingredients:

2 whole eggs

10 egg yolks

400g sugar

1 heaping teaspoon of cornstarch

0.5 liters of milk (half a liter)

Zest of 1 medium lemon

1 glass of port wine

Caramel (I used store-bought)

Candied cherries for decoration (optional)

Preparation

Start by placing a wide saucepan with boiling water on the stove.

In a saucepan, place the sugar, cornstarch, and eggs, stirring with a whisk by hand (very important, do not use an electric mixer).

Add the milk, lemon zest, and port wine, stirring a little more to mix everything.

Pour into a mold already greased with caramel, baking in a water bath for about 1 hour (note: if it's a 6-egg pudding, it only takes 30 minutes to bake).

Remove the mold and let it cool. Refrigerate for at least 6 hours and unmold shortly before serving.

Note: When cooking in a bain-marie, the water level should be such that it doesn't boil over into the pudding.