This recipe is from Stig’s Restaurant in Tønder and was found on Spise Med Mormor
Serves 4-6
2 dl milk
40 g sugar
3 egg yolks
3 sheets of gelatine, softened in cold water
2 dl heavy cream, beaten to whipped cream
2 tbsp rum
40 g finely grated chocolate
Garnish:
Fresh berries
Whipped cream
6 forms (each holding 1 1/2 dl)
Bring milk and sugar to a boil. Place the egg yolks in a bowl. Gradually pour the milk mixture over the egg yolks while whisking. Pour the mixture back into the pot and heat to 80 C. Cool immediately over ice water in a metal bowl. Add the softened gelatine while the mixture is still warm.
When the mixture is cold, strain it and fold in the whipped cream. Add the rum and chocolate. Pour into the forms as soon as it begins to stiffen. Refrigerate. To serve, dip the forms in lukewarm water and turn the pudding out onto a cold plate. Hit the bottoms of the forms a couple times if necessary. Garnish the pudding and eat.