Serves approx. 10:
Ingredients:
7 eggs at room temperature
1 tbsp. Vanilla extract
1 litre supermarket bought whole milk
2 cups of sugar; (separated)
Method:
Pour one cup of sugar into a large empty pan; over medium-high heat. Add only one tablespoonful of water to sugar and do not stir. Leave to caramelise from the sides; without disturbance. When colour turns deep amber; you can stir with a table spoon or fork , to unify colour to your preference. Add two tablespoonfuls of tap water; when you reach desired colour; stirring fast for seconds and swiftly, when it begins to rise; cover pot, while putting it off heat. This step should be done very cautiously as caramel can splatter and burn your skin. You have to be very careful while doing it. Leave covered for a minute or two. Remove cover and stir to unify and combine. Meanwhile; fill a huge turkey cooking pot with tap water; to reach the mould up to two inches below rim of mould. You can do that when the mould is still empty; by filling the pan with water within your sink; pressing the empty mould down to the base of the water filled huge pot, then remove it out when water level is as stated. Put the pot to boil water on very high heat; covered. Pour caramelised sugar into empty mould. Swirl and tilt up and down; towards all directions; wearing heatproof gloves; until it coats all the inside of the mould. Meanwhile; in a very large deep container; beat eggs well with vanilla extract; until foamy and integrated.
Meanwhile, milk on the stove to boil; adding remaining cup of sugar; halfway boiling process; on medium heat. When signs of bubbling start to show; stir sugar to make sure it is dissolved. When rising up; remove away from heat. Pour a ladleful upon beaten egg mixture; while back to beating to temper mixture. Keep beating while pouring remaining milk ; holding it with the other hand. Foams will show on top after beating. By means of a ladle spoon; gently remove foam and discard into sink; until mixture is clear of all foam.
Carefully pour mixture into caramel coated mould. Cover with a tight heat proof cover to seal well. Gently place it inside the pot of boiling water; wearing hot waterproof long gloves; keeping heat under pot on high; covering pot with its cover.
Allow to cook for approximately 25 to 30 minutes maximum; then remove lids, lower heat to medium and insert a metal flat blade table knife inside the pudding. If it comes out clean; remove away from heat. If not, then it needs a few more minutes that should not exceed five. Allow to cool uncovered then when completely cool; cover back with the same tight lid but make sure it is not wet from the inside before you cover it.
Refrigerate covered for overnight; then remove out of refrigerator the next day. Gently loosen with clean fingertips around the rim and around the centre long tube. Make sure this tube should be a closed one; (the Bain-Marie method spoils this pudding by water sprouting from an open tube Bundt). The size of the Bundt diameter should be eight to nine inches; (20 to 22 cm. long). When done; remove from refrigerator. Allow to rest for a while to enable turning it upside-down. Hold the Bundt by both hands. Shake it gently right and left to loosen the pudding from its container. Prepare a round deep dish; bigger in diameter than that of Bundt. Place it over Bundt. Put one hand upon the base of Bundt, with the other hand on base of the serving dish. Gently yet firmly and swiftly; turn Bundt attached to serving dish, upside down. Leave Bundt for a few moments; to remain upon the pudding; in order to allow more caramel to melt and fall down over pudding; (approx. five to seven minutes). Remove, slice and serve.
N.B.: Sticking caramel should not be forced out to liquefy or remove. Discard or lay Bundt; covered, in a plate or a bowl of hot water; reaching the base of the mould. Some caramel will liquefy; but not all. Leave hot tap water open over empty Bundt after serving to melt away caramel traces; then wash with soap and water.
Enjoy the most favourite and worldwide famous French dessert.
* A version of this article appears in print in the 9 October, 2025 edition of Al-Ahram Weekly
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