David Ponté’s Passion Fruit Pudim

David Ponté's Passion Fruit Pudim

This passion fruit pudim is flavoursome, fragrant and a fantasia of intriguing colours

“Pudim is one of Brasil’s most famous desserts. It originated in Portugal and its name derives from the English word ‘pudding’.

Known in other countries as flan or crème caramel, it’s a baked custard, often made with condensed milk in Brasil, topped with caramel sauce.

There are many variations of pudim – some are made with coconut, fruits or nuts, but our favourite is this version speckled with passion fruit seeds.”

• oil or butter, for greasing
• 320g caster sugar
• 8 ripe passion fruit
• 150ml double cream
• 300ml whole milk
• 150ml coconut milk
• 1 vanilla pod
• 4 eggs

1 Preheat the oven to 150°C, lightly oil or butter 8 individual dariole moulds or ramekins, then put them in a deep roasting tray.
2 To make the caramel, put 200 g of the sugar and 100 ml water in a heavy-based saucepan and cook over a low heat until the sugar has dissolved.
3 Increase the heat and boil for 5–10 minutes, without stirring, until golden brown.
4 Remove from the heat and carefully pour the caramel into the prepared ramekins.
5 It will harden as it cools. Halve 4 of the passion fruit and scoop out the juice and pulp into the moulds, over the caramel.
6 Next, make the custard. Pour the double cream, milk and coconut milk into a saucepan. 7 Split the vanilla pod lengthways and scrape out the seeds with the back of the knife.
8 Add both to the saucepan and slowly bring to a simmer. When it begins to rise up the sides of the pan, remove from the heat.
9 Split the remaining passion fruit, scoop out the pulp and strain the juice into a bowl.
10 Whisk the remaining sugar, eggs and passion fruit juice in a large bowl. Gradually trickle in the hot milk and cream, stirring constantly. Pour the mixture through a fine sieve into a large jug.
11 Divide the custard between the moulds and carefully place the tray on the bottom oven shelf.
12 Pull out the shelf slightly and pour hot water into the tray until it reaches halfway up the sides of the moulds. Bake for 40–45 minutes, until just set. They should have a slight wobble when you gently shake the tray.
13 Remove and carefully transfer the ramekins to a cooling rack. Once cooled, chill in the fridge for at least 4 hours.
14 To unmould, run a knife around the insides of the ramekins. Dip in a bowl of very hot water for about 10 seconds and invert on to a small plate. Serve immediately.

Recipe courtesy of David Ponté, Lizzy Barber & Jamie Barber. Extracted from Cabana The Cookbook. Photography @ Martin Poole

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