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In a pan, add two cups of sugar, and keep stirring until it melts and turns golden, add 1/2 cup of water and let it get a little stirring so it doesn't burn.
Place this caramel in the form you are going to use to bake the pudding.
In the blender, place the eggs and the remaining sugar and beat for 3 minutes to avoid an egg smell.
Then add the milk, beat well and gradually add the wheat flour.
(The dough is very soft)
Pour this liquid mass in the form where the caramel is.
Cover with aluminum foil and take it to the preheated oven in a bain-marie for about 1 hour (oven at 180 degrees).
Tip: let it cool before unmolding, or use a blowtorch to heat the bottom of the mold so it comes out without breaking.
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