SOMETIMES TRANSLATIONS FAIL. SOMETIMES FOODS FROM ONE CULTURE DON’T MOVE EASILY ACROSS INTO ANOTHER. IF I TOLD YOU THAT WHAT WE ARE ABOUT TO MAKE IS KNOWN AS FAT FROM HEAVEN’, I DON’T THINK THIS WOULD MAKE MY TASK ANY EASIER. THIS IS A SUPER-SWEET PUDDING BASED ONLY ON EGGS AND SUGAR AND COVERED IN A LAYER OF CARAMEL. THE EGGS MAKE THE SUGAR TASTE SWEETER, AND THE SUGAR MAKES THE EGGS MORE LUSCIOUS. A LITTLE SQUARE OF THIS CUSTARD IS A BEAUTIFUL GUSTATORY PUNCTUATION MARK, A REMINDER OF ONE OF THE MOORS’ GIFTS TO SPAIN: THE SWEET TOOTH. ENJOY A SMALL SQUARE WITH COFFEE, OR SLICE OFF A SLIVER TO SERVE WITH SEASONAL FRUIT.
To make the caramel, place
Next, make a sugar syrup. Put the remaining sugar in a saucepan, add
Whisk the egg yolks and eggs in a large bowl until well combined. Whisking continuously, gradually add the hot sugar syrup, ensuring it is well combined. Pour the egg mixture over the caramel layer and place the dish in a deep roasting tin. Place the roasting tin in the oven, then pour in enough hot water to come two-thirds up the side of the dish.
To serve, run a flat-bladed knife around the edge of the dish and invert the custard pudding onto a serving plate. Slice thinly and serve as you would a petit four or an accompaniment to a sweet tart, cake or fruit dish.
© 2009 All rights reserved. Published by Murdoch Books.