1. Clean the tigernuts and leave them 24 hours in water (change water a couple of times).
2. Caramelize the mould.
3. Dry the tigernut and put in the beaker with 100 ml of cream and 100 ml of horchata Program 3 minutes at 9 speed.
4. Add the remaining horchata, eggs and 2 tablespoons sugar. Program 2 minutes at speed 6.
5. Pour into the pan the mix and the "fartons" on top.

6. Bake at 180 C degrees for 45 minutes, and leave inside the oven for 1 hour.
7. Extractr of the oven, let cool and introduce in the refrigerator for 4 or 5 hours to cool.
8. Remove the mould and cover with vanilla sauce.

"Puding of tigernut from Valencia" is a creation of the blog "La cocina con Luana".

Link to the recipe on the blog La cocina Conluana