Pudding 4 creamy milk

Pudding 4 creamy milk

Ingredients

• 1 can of condensed milk

• 1 can of cream

• 1 glass of coconut drain (200 ml)

• 2 mugs (tea) of entirety milk

• 4 eggs

• Syrup

• 1 glass (tea) sugar

• 1/2 glass (tea) of water

Method of preparation

Syrup

1. Prepare the syrup: In a dish, include the sugar and put over medium warm. Let the sugar soften and

2. caramelize until it comes to a brilliant color.

3. Add the water: Carefully include the water and blend until all the liquefied sugar breaks up, shaping a

homogeneous syrup.

1. Line the form: Pour the syrup into the pudding form (around 22 cm in distance across), spreading it

2. well over the foot and sides. Reserve.

Preparation

1. Mix the drain: In a blender, include the condensed drain, cream, coconut drain, entirety drain and

2. eggs. Beat well until you get a homogeneous mixture.

3. Pour into form: Pour the pudding blend into the caramelized mold.

4. Bake in a bain-marie: Cover the container with aluminum thwart and put in a preheated broiler at

5. 180°C. Put the container in a bigger preparing dish filled with hot water (bain-marie) and heat for

6. roughly 1 hour and 30 minutes, or until the pudding is firm.

7. Cool and unmold: After heating, evacuate the pudding from the broiler and let it cool totally.

8. Refrigerate for at slightest 4 hours some time recently unmolding.

Tips for a idealize pudding

• Room temperature eggs: Utilize room temperature eggs to anticipate the pudding from having an

• eggy smell.

• Well-blended blend: Mix the fixings well in a blender to guarantee that the blend is homogeneous

• and free of lumps.

• Water shower: Make beyond any doubt the water in the water shower is hot when you put the skillet

• in the stove. This makes a difference the pudding cook equitably.