Giant pudding mountain (gelatin-set custard pudding with caramel)
Anything with Alvin · ♥ 34.6K likes · 1.1M views · 9 min video
Read about milk in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 whole large egg yolks
Crack and separate 120 large eggs, yolks into a bowl.
Yolks and blooming the gelatin
- 2¼ cup powder gelatin
- 1800 ml water
- 425 oz whole milk
- 3.6 l heavy cream
Stir 2 1/4 cups powdered gelatin into 1800 ml water and leave to bloom.
- ½ cup vanilla extract
- cream
- 5 lb sugar
Add five pounds of sugar to the yolks and blend with an immersion blender fitted with a whisk.
Mixing the custard base
Heat 60% of the milk just to a simmer and temper it into the yolks a ladle at a time.
Pass through a fine sieve back into the bowl; add the cream and vanilla to cool it, and a heavy handful of salt.
- salt
Ladle into the large event container, a large pot, a ramekin and a tiny mold; wrap and refrigerate at least 24 hours.
- 840 g sugar
- 180 g boiling water
- 180 g water
Caramel: cook 840 g sugar with 180 g boiling water in a pan to amber, add another 180 g water and stir to a sauce; strain.
Making the caramel
- 2 whole black sesame
Invert and unmold each pudding onto a plate; give the small ones black sesame eyes and pour caramel over.
Unmolding the small puddings
Invert the giant one onto the table, tapping until the vacuum releases and it slides out; pour on the rest of the caramel.
Unmolding the giant pudding