CookEat Recipe
Venus Pudding
Ginger-decorated baked custard pudding with a little rum.
Method
Steps
Step 1
Lightly butter a one-quart pudding mould.
Step 2
Decorate it with 57 g candied ginger cut into thin strips.
Step 3
Mix four pasteurized yolks and five pasteurized whites with 473 mL pasteurized whole milk, two tablespoons rum and 113 g sugar.
Step 4
Strain through cheesecloth into the prepared mould.
Step 5
Stand the mould in a pan of hot water reaching halfway up its sides.
Step 6
Bake in a preheated 165 °C conventional oven for forty minutes, until the custard is set and the thickest centre reaches 74 °C.
Step 7
Remove and cool promptly; serve only after thorough cooling.
Step 8
Unmould the whole pudding onto a plain serving plate.
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