When I decided to make Smoked Milk I already knew what its destination would be: a traditional milk pudding. At the time it was produced we were in the middle of the June festivities, so I wanted to add those flavors (cinnamon, cloves, brown sugar).
And taking advantage of the fact that there was also caramelized white chocolate, I used it instead of caramel to cover the molds and which would become the syrup after cooking.
The result?
The texture is the same as that of classic pudding, but the flavor! You eat and get: Hmm, there’s something different here… and it keeps eating, eating. Adding that in the dough there was a little of the caramelized chocolate to give a sweeter and more caramelized background.
Before cooking, the smoke aromas They were more pronounced and then became softer, but still noticeable. I dare say, it was at the ideal point of balance. A little more would be too strong. A little less would be too weak.
To finish the dish I used chips from my own caramelized white chocolatea small contrast in texture.
Smoked Milk and Caramelized Chocolate Pudding
Makes: 4 portions, 100mL/each
1 cup: 250mL | 1 tablespoon: 15mL.
- Grease the molds with butter (I used a ramekin)
- Melt the caramelized white chocolate and layer it in the molds.
- Add the milk, sugar and remaining caramelized white chocolate (about 15-20g).
- Heat slightly so the sugar just melts, it is not necessary to boil.
- Beat the eggs to mix the white and yolk well.
- Add the milk mixture to the eggs and mix well, it should be very homogeneous.
- Sieve the mixture.
- Transfer to the prepared molds, cover each one with cling film or aluminum foil.
- Cook in a bain-marie in a pan with hot water, it must cover at least half of the pan. Line the bottom of the pan with a cloth (inside the water).
- It should cook for 18-20 minutes over very low heat. It will be firm to the touch, remove from the water bath and let it cool. Then, take it to the fridge and set aside for at least 4 hours.
- The pudding should come out easily. It can be served chilled or slightly warmed (microwave for 15-20 seconds while still inside the pan).
