60 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of peanuts
Traces of peanuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Pineapple in syrup 0.066 kg
Peach in syrup 0.066 kg
Fruit cubes 0.025 kg
Sterilised milk 0.575 l
Eggs 3.45 ud
Sugar 0.115 kg
Almond praline 0.019 kg
Elaboration

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.
Nutritional information (1 portion)
Fiber 0.54 g
Saturates 7.11 g
Monounsaturated fatty acids 4.73 g
Polyunsaturated fatty acids 1.28 g
Cholesterol 227.83 mg
Calcium 183.14 mg
Iron 1.32 mg
Zinc 1.1 mg
Vitamin A 184.95 ug
Vitamin C 3.69 g
Folic acid 32.66 ug
Salt (Sodium) 195.03 mg
Sugars 59.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.