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Pudding in the Airfryer
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
8 servings
Mabel Beatriz
@mabytriz- Ingredients
- Recipe
- Eggs2 unit(s)
- condensed milk395 ml
- Milk (1 cup plus 1/4)1 cup
- Vanilla Essence1 teaspoon
- Sugar1 cup
- Water (or until it covers the sugar)1/2 cup
- In a bowl, peel the eggs and give a light tapping to add the egg whites and yolks. Add essence. Add condensed milk and continue beating. Gradually add the milk while continuing to beat (I used a wire whisk; foue)
- Let the dough rest
- And prepare the syrup. Put the sugar and water in a small pan (the water only covers the sugar a little) Over low heat, let it melt and stir. The part has boiling water and when the caramel has melted throw 1/4 cup of boiling water carefully ⛔️ and keep stirring until it dissolves well.
- With gloves or a cloth, pour the caramel into the pudding mold (size 18 cm) and turn the mold over so that the caramel reaches the sides
- Let the mold cool
- Preheat your Airfryer (according to the Manual) and set the temperature to 180° and the timer to 30’
- With a sieve throw the dough into the curly mold; cover with aluminum foil and place inside the machine.
- After these 30' I added another 20' (total was 50') but I suggest you take a look; whether the surface is firm; it is already ready (the center of the pudding ends up asserting itself as it cools)
- Allow to reach room temperature and refrigerate until the next day (or at least 4 hours of cold)
- When demoulding; place the base of the mold over a very low heat for a few seconds and pass a light brush along the sides.
- Ready to delight 🍮😋
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