500 ml (2 cups) milk
1 thin piece of lemon rind,
removed with a peeler
2 sage leaves
Pinch of dried chilli flakes
3 extra-large egg yolks
(from 60gm-65gm eggs)
60 gm caster sugar
40 gm cornflour
50 gm butter, diced and chilled
2 espresso shots, made just
before serving
Heat milk, lemon rind, sage,
chilli and pinch of sea salt in
a saucepan to just under the
boil, then remove from heat.
Cover with plastic wrap and
stand to infuse (10 minutes),
then strain (discard solids).
Beat egg yolks with sugar
and cornflour in an electric
mixer until flufy and pale in
colour (6-7 minutes). Very
slowly add milk mixture to
egg yolk mixture, return to
pan over medium heat and
whisk vigorously until pudding
is thick, silky and resembles
aïoli (12-15 minutes). Remove
from heat, stir in chilled butter
until melted, then immediately
place pan in an ice bath to
lower the external temperature
and keep stirring until the
pudding reaches room
temperature (8-10 minutes).
Serve pudding drizzled
with 2-3 tbsp freshly brewed
espresso-strength cofee.●“Making
street food
is all about
getting the
energy from
the street, of
people on the
move. I take
that energy
and put it into
the food.”THESE PAGES
Blue velvet cushion
and small green
bowl (with spoons)
from Manon Bis.
Striped cushion from
Spence & Lyda.
Taupe embraoidered
cushion from Ruby
Star Traders. All other
props stylist’s own.
Stockists p192.
Milk pudding in espresso
SERVES 6 // PREP TIME 20 MINS // COOK 15 MINS (PLUS COOLING
“This one requires some attention because you’re working
with raw eggs,” says Gal. “You need to cook the pudding
over high heat until you get the right texture – more like aïoli
than mayonnaise or custard – but you don’t want to cook the
eggs too much and end up with an omelette flavour. To cool
it down and stop the cooking process, put the pudding in
ice or keep stirring it after you’ve taken it of the heat.”