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- Ingredients
- Recipe
- Condensed milk1 unit(s)
- Eggs3 unit(s)
- Sugar1 cup
- Milk1 cup
- Put a cup of sugar in the form of pudding, put it on the fire and let it brown (stir always and on low heat) when it turns into a caramel put ½ of water, let the sugar stones dissolve again, and book.
- In your blender, place the condensed milk, eggs and the same measure of the condensed milk of milk, beat everything for 2 min.
- Pour the pudding mixture into the mold and take a larger mold and put two fingers of water, so that the pudding cooks in a bain-marie, bake for 1h20m at 190cranes.
- The point is when your pudding is golden on top and the knife comes out without much pudding residue.
- Leave it in the fridge overnight, and when unmolded, run a knife all over the side so that it comes apart. Turn the mold onto a plate and serve.
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