THE CINNAMON EGG-CLOUD

(Our Play on Portuguese Custard Pudding)

THE CINNAMON EGG-CLOUD

Ingredients: 500ml Whole milk, 4 Eggs, 150g Sugar, 1 Cinnamon stick, 1 tsp Vanilla extract, 100g Sugar (for caramel)...

Ingredients

  • 500ml Whole milk
  • 4 Eggs
  • 150g Sugar
  • 1 Cinnamon stick
  • 1 tsp Vanilla extract
  • 100g Sugar (for caramel)

Cooking Method

  1. The Scorch Melt 100g sugar until it turns a dark, charred amber; pour into a mold.
  2. The Bloom Heat milk with the cinnamon stick until simmering; the heat will release the woody oils.
  3. The Silk Merge Whisk eggs and remaining sugar; slowly add the hot spiced milk until a uniform silk forms.
  4. The Bake Pour into the mold; bake in a water bath at 160°C for 40 minutes until set.
  5. The Final Flourish Chill; invert and top with raw ground cinnamon and orange zest.

Cuisine: Portuguese

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