Ingredients
200 g of sliced bread
2 medium apples
3 large eggs
350 g of evaporated milk
100 g of sugar
30 g of sweet anise -licor-
To make the candy
200 g of sugar
2 tablespoons of water
A few drops of lemon juice
You need a crown mold 20 cm in diameter
You can apportion the ingredients to other quantities using our calculator
Preparation
The candy
- Put an empty saucepan on the fire and wait for it to heat up. When it is, put the sugar and throw over the water. Keep on medium heat without stirring.
- After a while, bubbles will start to form bigger and bigger and the sugar will change color. When this happens, go turning the saucepan a little so that the sugar moves and it is done well on all sides. Never have to put a spoon.
- When it is completely dissolved to the sugar and with a golden tone, add a few drops of lemon, stir by turning the saucepan in the same way as before, and remove from the heat.
- Let it temper a minute and caramelize the mold, throwing a little in the bottom and turning it so that it is distributed well throughout the interior. I like that it even goes up the walls of the mold.
The pudding
- Preheat the oven to 180ºC, heat up and down.
- Beat the eggs with the sugar in a bowl, helping with a few rods for 5 minutes.
- Add the evaporated milk. Mixture.
- Add the anise and mix again. Peel the apples and rake them, add them immediately to the bowl.
- Crumble the mold bread and incorporate it. Leave this mixture at rest for about 15 minutes, so that the bread is well soaked.
- Put the mixture in the candy-coated mold and put it in the bain-marie oven - read the tips - for about 55 or 60 minutes, or until you insert a skewer stick and leave dry.
- Allow to cool and unmold.
