Recipe: Diplomatic Pudding

1- In a sauté pan pour a few drops of cold water, then the milk, and the 1/2 vanilla pods.
Bring to a boil while watching and move the pan to the side.

2- In a bowl crack your 5 eggs, add your caster sugar, stir well with a whisk and add the boiling milk (without the pods), mix with a whisk then gently strain through a fine sieve (strainer) into another container and set aside.

3- Cut into very small dice (brunoise) your candied fruits pour them into a small bowl and add the 4 cl of Kirsch cover with film and set aside.

4- At the bottom of your mold(s) place a circle of parchment paper make small hearts with biscuits creating a rosette then arrange your biscuits around by cutting the top to the height of the mold then spread the candied fruits.
Cut the biscuits to the width of the mold then install them on a layer with the cut ends on your candied fruits then pour a little of your mixture to soak them and so they don't rise to the surface later.
Add another layer of biscuits then cream and continue this way to the top of the mold.

5- Preheat your oven to 200°(Th6-7).

6- In a shallow pan place some newspaper (this prevents boiling) then place your mold(s) in the pan then boil water and pour in the pan it should be at mid-height of the molds.

7- Bake for approximately 1 hour if you see some color on top cover with aluminum foil.
Test for doneness (to know if your pudding(s) are cooked insert the tip of a knife which should come out without any marks on it).

8- Remove them from the oven take them out of the water bath then let them cool and put them in the fridge for at least 4 hours.
Finishing
Glaze