Friday, May 20, 2005

SHF # 8 Disaster

Pity I don't have a picture of my entry for Sugar High Friday # 8 (hosted by "My Adventures in the Breadbox" a defunct blog). I made it on Wednesday (May 18). The recipe of choice among mom's recipes was an Orange Pudding. The recipe called for boiling the sugar in a bit of water to the pearl stage, then add the beaten eggs and the orange juice. The pudding was then poured into a buttered pan and baked inside a baking sheet with hot-water. The recipe did not say for how long so I left for about 45 minutes. In the meantime, the orange rinds were candied, passed through the meat-grinder back into the sugar syrup to be poured over the unmolded finished pudding. So far so good.

I tested for doneness and the tester came out clean. So I took the pudding out of the oven and let it sit for about 5 minutes. I chose a nice deep dish that would look good in the picture. I put the serving dish over the pan and inverted the lot. I heard the pudding unmold with no problem; I did not even need to tap the pan.

When I uncovered it I could not believe my eyes. The pudding was a gooey mass of cooked eggs in the bottom of the serving dish. It is not that it broke when unmolding. It is that it was cooked in tiny pieces and never took the shape of the pan. Could it be that when I added the beaten eggs the sugar syrup was still too hot and cooked the eggs before going into the oven? Was it too much orange juice? Was this the reason why I don't remember mom ever doing it?

The taste was excellent but the texture is that of very sweet scrambled eggs in a puddle of orange syrup. Well, maybe I can serve it with buttered bread at the next EOMEOTE.

In the meantime, I got the 15 yards of soil dumped in my driveway yesterday evening and I am going to concentrate on gardening.


Elvira said...

Às vezes, nem tudo resulta... Já me aconteceu a mesma coisa com uma receita similar.

Nic said...

Oh no! I bet that syrup cooked the eggs. I have made more scrambled egg custards and cremes than I care to admit. Now I temper the eggs as carefully as I can.
But sweet omelettes are good, so an excellent use for the dish is EotMEoT. =)

Rachel said...

Oh Ana, that must have been a shock. Such things happen to me all the time.

Can't wait to see what you do with your garden! Have you blogged about it before?

pinkcocoa said...

hey Ana
I am sorry about your disaster. Argh, I think eggs are quite hard to work with. They are too delicate and cook too easily!

Liz said...

Hi Ana,

I've had similar things happen in my kitchen. It must be the oven. :o)

Good luck with the garden, that's exciting. I have all the fresh herbs I ordered to pick up this weekend and I can hardly wait.


Ana said...

Hi all,
Thanks for stopping by. The garden is going well and I'm in bed by 8:00 pm with sore arms, legs and back. Photos to come.

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