Fruit pudding

The following dishes are necessary for this recipe:

• Diluted caramel
• Génoise sponge cake
• HOW TO SERVE
• Caramelise the moulds with diluted caramel.
• Cut the pineapple and peach into cubes and then mix with frozen fruit.
• Cut the Génoise sponge cake into cubes.
• Infuse the milk with the cinnamon stick.
• Mix the eggs with the sugar and then add the infused milk. Strain with the Chinese colander and set aside.
• Place a layer of fruit and a layer of cake in the mould.
• Pour some créme caramel cream on top.
• Repeat this process until the mould is full.
• Cook in a bain-marie in the oven at 180 ºC.
• Remove from the oven, leave to cool, remove from the mould and then ration.
• Serve with a button of whipped cream and almond crocanti.

Notes:

• Make sure that the bain-marie water does not boil, otherwise the pudding will have holes.
• The pudding sets when the inside reaches 85 ºC.