Cream pudding and coconut milk

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By

@cristerra

View in original language

(Português)

70 min(s)

6 servings

Ingredients

• Condensed milk | 395 g
• Eggs | 4 unit(s)
• cream | 300 g
• Coconut Milk | 200 ml
• Milk | 100 ml
• Sugar | 150 g
• Water | 50 ml

Recipe

1. Put the sugar and water in a pan, mix and remove the sugar from the sides of the pan. Take it to the fire until it forms a caramel, you can't move it after you take it to the fire so you don't crystallize the syrup.
2. Pour the caramel into the mold and set aside.
3. In a bowl add the other ingredients, mix with a fouet until homogenized.
4. Pass through a sieve and place in the shape with the caramel, cover the shape with aluminum foil.
5. Bake in a preheated oven at 180°C in a bain-marie, for approximately 50 minutes, remove when the edge of the pudding is firm and the middle is a little soft (time may vary depending on the oven).
6. Place in the fridge for at least 3 hours before unmolding.

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