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Condensed Milk Pudding

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Condensed Milk Pudding

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Tempo de preparo

160 min(s)


12 servings

Vitoria Chartier

  • Ingredients
  • Recipe
  • Condensed milk1 can(s)
  • Heavy cream1 unit(s)
  • Eggs3 unit(s)
  • Milk1 can(s)
  • Sugar6 tablespoon
  1. Beat the eggs with the help of a whisk
  2. Add the condensed milk to the already beaten eggs and beat some more
  3. Add the Heavy cream and beat a little more, then add the amount of milk in the can of condensed milk to the mixture.
  4. Let the dough rest while you prepare the syrup.
  5. For the syrup, put the sugar directly in the mold and melt it on the stove (be careful not to burn yourself with the mold, as it will heat up).
  6. The syrup will be ready when all the sugar crystals have melted and turned brown in color.
  7. Add the dough to the pudding mold (with a hole in the middle) pour the dough carefully into the center of the mold, making it fall to the sides
  8. Place the aluminum foil over the pan, with the shiny side inward.
  9. Place in the oven in the bain marie (if you want to add hot water, to speed up the process)
  10. Tip: put lemon water or vinegar in the mold to avoid staining the molds
  11. Place in preheated oven
  12. Bake at 180 degrees for 1 hour (it will depend on the power of your oven)
  13. To know if it's ready, just stick a fork in, if it comes out practically clean, it's done, remove from the bain-marie and let it cool.
  14. Place in the refrigerator and, after freezing, unmold (Do not unmold when hot, as it may collapse or break).
  15. To make the pudding come out easier, heat the pudding on the stove for a few minutes.

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