Pudding from Roscón de Reyes: recipes of use to say goodbye to Christmas

A couple of days ago I did a freezer review and, among other foods to give immediate exit, I found some remains of Roscón de Reyes. Although the roscón defrosts very well and could have been the protagonist of the snack that day, I decided to transform it into a roscón de reyes pudding to surprise my family with a special and unexpected dessert.

The day-to-day kitchen is full of recipes that make use of pastries and breads that, mixed with milk, eggs and other ingredients, are transformed into delicious and tasty desserts. Calatrava bread or panettone pudding are two good examples of this, but there are a handful and surely you have your own that we would love to know. Tell us in the comments.

Ingredients

For 8 units
  • Roscón de Reyes 185 g
  • Egg 4
  • Sugar 125 g
  • Milk 400 ml
  • Lemon zest and juice 1
  • Sugar (for the caramel) 200 g
  • Water (for caramel) 200 ml

How to make Roscón de Reyes pudding

Difficulty: easy
  • Total time 40 m
  • Elaboration 10 m
  • Cooking 30 m

We start making the liquid caramel and, for this, in a thick-bottomed saucepan, put the sugar together with four tablespoons of the water and place it on the fire, at medium temperature. We let the sugar cook slowly and thicken little by little. While the sugar caramelizes, we heat the rest of the water.

When the caramel has a golden hue, remove the saucepan from the heat and add a couple of tablespoons of the hot water. The caramel will sizzle, so be very careful not to burn yourself. Remove with a few rods and put the saucepan back on the fire.Add another couple of tablespoons of hot water, stir again and so on until incorporating all. We distribute the caramel between the aluminum molds and reserve.

We put all the ingredients of the pudding in the glass of a mixer and beat until obtaining a homogeneous mass. Fill the aluminum molds with the mixture and place them in a container suitable for the oven, about two or three centimeters deep. We pour water into the container in such a way that it reaches half the molds. We introduce the container in the pre-heated oven at 180 ºC and cook in a bain-marie for 20 minutes.

With what to accompany the Roscón de Reyes pudding

These Roscón de Reyes puddings are a delicious dessert that can be eaten both warm and cold and that the whole family will surely like. They combine very well with red fruits, since their acid flavor balances the sweetness of the main element, that is, the pudding.

Tags:  Meats And Birds Fish Vegetables And Legumes 

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