How to Cook Mole Egg Pudding? Mole Egg Pudding, a delicious fusion dessert combining the rich flavors of traditional mole sauce with the creamy texture of egg pudding, is a culinary delight that is both unique and satisfying. This article will guide you through the entire process of preparing this delectable dish, from selecting the ingredients to the final presentation. Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find this guide comprehensive and easy to follow.
Ingredients
For the Mole Sauce
- Dried Chilies: 2 Ancho chilies, 2 Pasilla chilies, 2 Mulato chilies.
- Nuts and Seeds: 1/4 cup almonds, 1/4 cup peanuts, 2 tablespoons sesame seeds.
- Spices: 1 cinnamon stick, 2 cloves, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds.
- Other Ingredients: 1 small onion, 2 garlic cloves, 1 slice of stale bread, 1 ripe plantain, 2 ounces Mexican chocolate, 1 cup chicken broth, 2 tablespoons vegetable oil, salt to taste.
For the Egg Pudding
- Milk Mixture: 2 cups whole milk, 1 cup heavy cream, 1/2 cup sugar.
- Egg Mixture: 4 large eggs, 2 egg yolks.
- Flavoring: 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon.
For the Caramel Sauce
- Sugar: 1 cup granulated sugar.
- Water: 1/4 cup water.
Equipment Needed
- Saucepan
- Blender
- Mixing bowls
- Whisk
- Baking dish
- Aluminum foil
- Roasting pan
- Fine mesh sieve
Preparing the Mole Sauce
- Toast the Chilies: Begin by toasting the dried chilies in a dry skillet over medium heat until they become fragrant. This usually takes about 2-3 minutes. Be careful not to burn them as it can make the sauce bitter.
- Soak the Chilies: Remove the stems and seeds from the toasted chilies. Place them in a bowl of hot water and let them soak for about 30 minutes until they are soft.
- Toast the Nuts and Seeds: In the same skillet, toast the almonds, peanuts, and sesame seeds until they are golden brown. This will enhance their flavor and add depth to the mole sauce.
- Blend the Mole Base: In a blender, combine the soaked chilies, toasted nuts and seeds, cinnamon stick, cloves, cumin seeds, coriander seeds, onion, garlic, stale bread, and ripe plantain. Blend until you achieve a smooth paste.
- Cook the Mole Sauce: Heat the vegetable oil in a saucepan over medium heat. Add the mole paste and cook, stirring constantly, for about 10 minutes. This will help develop the flavors. Add the chicken broth and chocolate, stirring until the chocolate is melted and the sauce is smooth. Season with salt to taste and let it simmer for another 15 minutes. Set aside to cool.
Preparing the Caramel Sauce
- Cook the Sugar: In a heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns into a deep amber color. This process should take about 10-12 minutes.
- Pour the Caramel: Immediately pour the caramel into the bottom of a baking dish, tilting the dish to ensure an even layer. Be careful as the caramel will be very hot.
Preparing the Egg Pudding Mixture
- Heat the Milk Mixture: In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the mixture is warm and the sugar is dissolved. Do not let it boil.
- Whisk the Eggs: In a mixing bowl, whisk together the eggs, egg yolks, vanilla extract, and ground cinnamon until well combined.
- Combine and Strain: Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Strain the mixture through a fine mesh sieve to ensure a smooth custard.
Combining Mole Sauce and Egg Pudding
- Layering: Pour the mole sauce over the caramel layer in the baking dish. Then, carefully pour the egg pudding mixture over the mole sauce. The two mixtures should form distinct layers.
- Baking: Preheat your oven to 325°F (160°C). Place the baking dish in a roasting pan and add enough hot water to the pan to come halfway up the sides of the baking dish. This water bath will help the pudding cook evenly and prevent it from cracking.
- Bake: Cover the baking dish with aluminum foil and bake for about 45-50 minutes, or until the pudding is set but still slightly jiggly in the center. A knife inserted into the center should come out clean.
- Cool and Refrigerate: Remove the baking dish from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to firm up.
Serving the Mole Egg Pudding
- Unmold the Pudding: To unmold the pudding, run a knife around the edges of the baking dish to loosen it. Place a serving platter over the top of the dish and invert it quickly. The caramel sauce should flow over the pudding, creating a beautiful presentation.
- Garnish: You can garnish the pudding with a sprinkle of sesame seeds, a drizzle of extra mole sauce, or even a dollop of whipped cream for added richness.
- Serve: Slice the pudding into portions and serve chilled. The combination of the creamy egg pudding, the rich mole sauce, and the sweet caramel is a delightful explosion of flavors.
Tips for Perfect Mole Egg Pudding
- Consistency of Mole Sauce: Ensure your mole sauce is smooth and not too thick. If it’s too thick, add a bit more chicken broth to reach the desired consistency.
- Temper the Eggs: When combining the milk mixture with the eggs, do it slowly to prevent the eggs from scrambling. This step is crucial for a smooth custard.
- Water Bath: The water bath helps in even cooking and prevents the pudding from cracking. Make sure to use hot water and replenish it if it evaporates during baking.
- Chilling Time: Allow ample chilling time for the pudding to set properly. This helps in achieving the perfect texture and flavor.
Conclusion: How to Cook Mole Egg Pudding
Mole Egg Pudding is a unique and indulgent dessert that marries the complex flavors of mole sauce with the creamy delight of egg pudding. By following these detailed steps, you can create a stunning dessert that is sure to impress your family and friends. Whether for a special occasion or simply to indulge your culinary curiosity, this recipe is a delightful adventure into the world of fusion desserts. Enjoy the process and the delicious results!
