Ensaïmada Pudding: An Irresistible Mallorcan Dessert

Main ingredients (for 8 people):

1 litre milk

8 eggs

200 g sugar

300 g ensaïmada (better if a little dry or a day old)

Peel of half a lemon

1 cinnamon stick

For the caramel:

150 g sugar

4 tbsp of water

A few drops of lemon juice

Instructions:

Prepare the caramel: Put the 150 grams of sugar in a saucepan with the water and a few drops of lemon juice. Cook on a medium heat until it turns a deep blonde colour. Pour the caramel into the pudding mould and allow it to cool and harden.

Put the milk, lemon peel and cinnamon stick in a saucepan. Bring to the boil and then remove from the heat, leaving it to infuse.

In another bowl, beat the eggs with the 200 grams of sugar until well mixed.

Remove the lemon peel and cinnamon from the milk. Add the hot milk to the beaten eggs, stirring constantly to prevent the eggs from curdling.

Place pieces of ensaïmada in the caramelised mould, filling it a little more than halfway.

Pour the milk and egg mixture into the mould in several batches, so that the ensaïmada absorbs the liquid well. Make sure to fill the mould completely.

Preheat the oven to 180°C. Bake the pudding in a bain-marie for about 50 minutes, covering the mould with aluminium foil, which must be removed during the last 10 minutes of baking.

Prick with a long skewer to check if it is cooked (when the skewer comes out dry, the pudding is ready).

How to Best Eat Ensaïmada Pudding:

This dessert is ideal for any time of year. To add a special touch, you can flavour the ensaïmada with a few drops of rum or brandy before adding the milk and egg mixture. Served cold or at room temperature, ensaïmada pudding is the perfect end to a meal on any occasion.

This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.

Preparation

• Prepare the caramel: Put the 150 grams of sugar in a saucepan with the water and a few drops of lemon juice. Cook on a medium heat until it turns a deep blonde colour. Pour the caramel into the pudding mould and allow it to cool and harden.
• Put the milk, lemon peel and cinnamon stick in a saucepan. Bring to the boil and then remove from the heat, leaving it to infuse.
• In another bowl, beat the eggs with the 200 grams of sugar until well mixed.
• Remove the lemon peel and cinnamon from the milk. Add the hot milk to the beaten eggs, stirring constantly to prevent the eggs from curdling.
• Place pieces of ensaïmada in the caramelised mould, filling it a little more than halfway.
• Pour the milk and egg mixture into the mould in several batches, so that the ensaïmada absorbs the liquid well. Make sure to fill the mould completely.
• Preheat the oven to 180°C. Bake the pudding in a bain-marie for about 50 minutes, covering the mould with aluminium foil, which must be removed during the last 10 minutes of baking.
• Prick with a long skewer to check if it is cooked (when the skewer comes out dry, the pudding is ready).