Macanese Portuguese Pudding
Macanese Portuguese Pudding features a flaky crust and silky custard with caramelized top. A perfect fusion of Portuguese and Chinese flavors.
Ingredients
8 items- Cake flour 150g
- Unsalted butter 60g
- Ice water 45ml
- Whole milk 200ml
- Caster sugar 80g
- Heavy cream 150ml
- Eggs 2 egg yolks + 1 whole egg
- Vanilla extract a few drops
Nutrition
Steps （9 steps）
Mix chilled butter cubes with sifted cake flour, rub with fingers until coarse crumbs form. Add ice water and knead into a smooth dough. Wrap in plastic and refrigerate for 30 minutes.
In a small pot, combine milk, sugar, and cream. Heat over medium-low, stirring until sugar dissolves and steam rises. Remove from heat and let cool.
In a bowl, whisk egg yolks and whole egg. Slowly pour in the cooled milk mixture while whisking. Add vanilla extract and mix well.
Strain the custard through a fine-mesh sieve twice to remove bubbles and solids. Let rest for 5 minutes.
Take out chilled dough, roll out on floured surface into a 3mm thin sheet. Roll up tightly from one end into a log, cut into 1cm thick pieces.
Dust a piece with flour, place in tart mold. Press with thumb to cover bottom and sides, slightly above rim. Prick bottom with a fork.
Pour custard into each mold until 80% full. Be careful not to overfill.
Preheat oven to 200°C. Bake in the middle rack for 15-18 minutes until crust is golden and surface has dark caramel spots. Remove from molds.
Serve warm for best taste — crispy crust and creamy custard.
Tips
Filtering the custard twice ensures smooth texture; bake until surface has dark spots for proper caramelization; for a richer flavor, replace some milk with cream.
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