Countess Aldara Pudding — Winning Formula Published in 2022
The official 2022 Gastronomic Weekends guide publishes this formula for the pudding created by Confeitaria Algarve and winner of the 2018 municipal competition. It quantifies yolks, syrup, honey, cinnamon and Singeverga liqueur but leaves caramel, yield and temperature unstated.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- About 60 minutes in a bain-marie; plus 10 minutes for the syrup
Ingredients
- 400 g / 14.1 oz Sugar
- 500 ml / 16.9 US fl oz Water
- 1 tablespoon Singeverga liqueur
- 1 teaspoon Honey
- 8 Egg yolks
- 1 pinch Cinnamon
- Amount and formula not stated Caramel for the mould
Method
Combine 400 grams / 14.1 ounces of sugar and 500 millilitres / 16.9 US fluid ounces of water in a saucepan. Boil for 10 minutes and set aside. The source gives no temperature, syrup stage, reduction or cooling interval.
In a bowl or saucepan combine eight yolks, one tablespoon of Singeverga liqueur, one teaspoon of honey and a pinch of cinnamon.
Mix very thoroughly with a whisk.
Add the sugar-and-water syrup and mix again. The publication does not state the syrup temperature or a tempering technique, so no such control is invented.
Line a mould with caramel and pour in the mixture. The source states neither capacity, shape nor caramel amount.
Cook in a bain-marie for about 60 minutes. The recipe specifies neither oven nor hob, temperature, water level, cover nor final doneness test.
The publication ends at cooking and supplies no cooling, unmoulding or storage instructions. Record those parameters separately in any trial.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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