Mallorquian Pudding

Mallorquian Pudding

Published on December 4, 2013 | In | By
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In our Tapas class we made this dish and the local Majorcan flavors are just amazing.

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Instructions

  1. Melt 1/2 lb Sugar and use it to coat a non-stick Bundt Pan and set aside. NOTE: coat it even and all the way up to the top of the pan - if you don't you will be sorry
  2. Mix the milk, 1/4 lb sugar, cinnamon and lemon zest in a pot and leave it until it boils
  3. In a bowl mix the eggs
  4. Grind the ensaimadas (think shred)
  5. Pour the eggs in the milk mix and after the add the ensaimadas
  6. Add the whole mix on a baking pan (think about that Bunt Pan that you coated with sugar here), and put it in the preheated oven for 1 hour at about 325

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