Orange and Port Wine creamy pudding
“The relationship between cooking and wine doesn’t need preamble nor explanation. It gathers, at a same table, centuries of indispensable collaboration (…) That’s why it is so tasteful, so loose, so full of traps and surprises (…) The result elevates us to a higher step (…) not just as a company but, as composition, alchemy, chemical solution, emotion’s temperature.”
Francisco José Viegas
Orange and Port Wine creamy pudding
Serves 12:
450 g sugar
9 eggs
1 tsp soft butter
200 ml orange juice
100 ml Port Wine
Spread caramel on a pudding pan.
Mix well all the ingredients together.
Cook for 45 minutes in a double boiler.
Unmold at room temperature.
As I can’t find puddings nor pudding pans here in Palma de Mallorca, I’ve used small crème caramel pans. They came out great but it’s impossible to get the “fully caramelized” look of a traditional creamy pudding.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Beautiful and classy both the desserts and the presentation! Love the caramel trapped in the glass!
good grief! that’s really pretty.
Leonor, your photos are amazing! I’m sure the pudding tastes heavenly!
Leonor, you live in a beautiful place! We have the most memorable vacation there several years ago.
WOW Leonor, this is wonderful; what a nice presentation! I am always admiring your style.
Kind Regards from Dubai, Chris
Que bonitas fotos Leonor! E os pudinzinhos tem mesmo um aspeto cremoso e claro tudo fica melhor com o “nosso” Porto!
I love the idea of putting port wine in the creme caramel. Your pictures are so playful and well composed. Just lovely!
So pretty. Everything on here looks so good.