Sunday Recipe: Bodim’s Passion – Edit

Every weekend we go into the kitchen with recipes for days big and small alike. This Sunday, we’ll be making a Portuguese dessert recipe, passion fruit pie.

This long weekend we start preparing a Portuguese pudim pie (1), with caramel but especially with passion fruit and tangerine flavour. Since it’s best to start the recipe the day before (and up to three days in advance), just talk and go to the kitchen.

For six people, you will need: 100 grams of powdered sugar; five large fruits (90 g of pulp); 397g canned condensed milk; 320g of whole milk (semi-skimmed milk will not work); 1 tbsp. finely grated tangerine zest; 1/2 tsp. 1 teaspoon chili flakes (optional, less if you prefer); 2 large eggs + 1 egg yolk; 1 tbsp. vanilla paste; A pinch of fine salt.

Preheat the oven to 170°C (without convection). Prepare a 20 cm round dish or a mold without a removable bottom, otherwise the caramel may leak out.

In a non-stick frying pan, sprinkle sugar evenly and place over medium heat. Cook for 5-6 minutes, swirling the pan as the sugar begins to melt. Continue to cook until the sugar has melted and turned from a light amber to a dark amber. Watch the pan carefully, it must be removed from the heat as soon as it takes on a dark amber color, otherwise the caramel may burn easily. Pour the caramel into the dish or mold and roll it between your hands to coat the bottom evenly. Set aside while preparing the custard.

Place the passion fruit pulp in a mixing bowl with the condensed milk, whole milk, tangerine peel, chili flakes, eggs, egg yolks, vanilla, and salt. Gently whisk until everything is well blended. Do not beat too vigorously, avoiding the formation of air bubbles. Press on the caramel to make sure it holds together. Place the pudding in a large baking dish. Pour the custard through a sieve into the pudding dish, then discard the solid residue.

Place the baking dish in the center of the oven. Pour hot (not boiling) water into the large dish up to halfway up the sides of the pomade dish. Bake for 45 minutes, until the top is set but still bubbly. Remove the baking dish from the oven and allow it to cool for an hour before removing it from the water bath and refrigerating it overnight.

Take the pudding out of the refrigerator 10 minutes before serving. Run a knife around the edges to loosen the mold. Place a large deep plate on top of the skillet, then quickly invert it. Carefully lift the pan, the pompadum should have risen to the plate, but if not, give the top and sides of the pan a good bang. Cut into slices and serve.

(1) Recipe taken from Mezcla by Ixta Belfrage, ed. Hachette Kitchen, 2023, 35 euros.