TOOLKITS

MIXING BOWL, EGG SEPARATOR, WHISK, GRADUATED PITCHER, BAIN-MARIE, RINGS SET, SILICONE BRUSH

Ingredients
500 g milk
100 g sugar
1 vanilla bean
80 g egg yolks (4 yolks)
40 g corn starch
25 g water
5 g jelly sheets

Method
Pour the milk in a saucepan, add the vanilla bean and bring to boil. Filter the liquid through a strainer in the bain-marie over the egg yolks previously blended with corn starch and sugar and keep stirring constantly. Proceed with cooking until the pudding begins to thicken. Squeeze the jelly sheets previously softened in cold water, stir them in and mix well. Place the pudding in the molds or into an internally buttered ring dusted with sugar. Pour the pudding, then place some dry biscuits that will become the cake base when chilled. Place the pudding in the fridge to chill at least for 4-6 hours in order to make it tougher. When time comes for removal, press slightly on the bottom of the molds and flip them directly over the dishes. To decorate the pudding, use fresh fruit and flocks of whipped cream or biscuits in cold weather.