° cup water
1° cups sugar
2 cinnamon sticks
3/4 teaspoon. salt
15 whole cloves
¼ lb. butter
1 teaspoon. anise seeds
4 eggs
1 lb day old bread
1 teaspoon. vanilla
4 cups evaporated milk
raisins
½ cup sugar
2 tbsp . (water)
Inside a medium non-stick sauce pan, mix sugar and water and stir a few occasions. Now heat this over medium heat, without stirring - you are able to swish it around, before the syrup melts and turns golden. Large bubbles will start to form right before it's ready. So, remove from heat immediately once it bubbles for any minute approximately.
Coat the budí-pan using the syrup by flowing and gradually turning the pan letting the syrup cover the underside and sides. Allow it to take about ten minutes approximately before the caramel hardens. Now your pan will be prepared for the budín.
Make a tea using water, cinnamon, anise, and cloves, boiling before the water darkens. Take away the cloves and cinnamon sticks.
Take away the crust in the bread and break it into small pieces about 1 square. Add some milk and tea towards the bread and allow it to soak. Mash the bread together with your hands - avoid using the blender. It must be lumpy.
Mix together eggs, sugar, salt, and melted butter. Stir within the raisins. Mix with bread mixture utilizing a large spoon (no blender).
Pour on the caramelized mold.
Put the mold right into a bigger rectangular pan that's a minimum of 2 " deep. Place these two into a stove which has been preheated to 350ºF. Now pour warm water in to the bigger pan to within ½ of the top casserole.
Bake for roughly 1 hour and 15 minutes, until a toothpick arrives clean when placed into the middle of the bud°n.
Let awesome. Refrigerate.
When prepared to serve, invert the bud°n onto an amount plate. The caramel syrup covers the bud°n.
Keep refrigerated. Might be offered at 70 degrees.
Serve with café disadvantage leche.