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Chocotone / Panettone pudding đ
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
1 hour(s)
10 servings
Nayara Ataide
@cozinha.semneura- Ingredients
- Recipe
- Sugar1.1/2 cup
- Water1 cup
- Essence or vanilla extract1 teaspoon
- Canned condensed milk1 cup
- Milk (use the condensed milk carton as a measurer)2 unit(s)
- Eggs4 unit(s)
- Chocolate or Panettone250 g
- Orange essence (optional)1 coffee spoon
- Start with the syrup. In a mold with a central scoop, place the sugar, water and vanilla essence.
- Take the mold to the stove and let the sugar melt. You don't need to mix, as it melts you will rotate the shape. When it turns into a light golden caramel, turn off the heat and turn the mold so that the syrup is all over the mold. Reserve.
- In the blender, beat condensed milk, milk, eggs, and essence. Once the mixture is homogeneous, add and beat the chocotone.
- Transfer the mixture to the caramelized form.
- Cover the tin with aluminum foil, and bake in a bain-marie for approx 50 minutes or until firm.
- Take it to freeze for 6 hours.
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