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milk pudding


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Tempo de preparo

1 hour(s)


10 servings

Ana Cláudia

  • Ingredients
  • Recipe
  • Whole eggs5 unit(s)
  • Condensed Milk2 can(s)
  • Milk2 can(s)
  • Pinch of Salt1 to taste
  • Milk Powder1 tablespoon
  • Sugar1 cup
  1. Make the syrup (Melt the sugar until it starts to brown and then add a couple of fingers of water, let the sugar dissolve in that water and thicken a little, turn it off and reserve or pour it into the pudding mold if you haven't done it directly). In the blender, place the eggs, milk, a pinch of salt (it is very little even with your fingers, as all sweets improve the flavor with a pinch of salt) and the powdered milk. Blend everything very well, if you want to wait a little while after blending for the foam that forms with the entire top of the blender cup and you take it out with a spoon, it's up to you, because some people don't like it. Once this is done, pour it into the pudding mold with the syrup, cover with aluminum foil and place in a bain-marie to cook. Whether cooking in the oven or on the stove top, you have to seal the pan well so that water doesn't get into the pudding. If it's in the oven, put the shape in a bigger shape and water, if it's on the stove top, put it in a large pan and put a weight on top if it keeps rising because of the water or even in a shape too. After the time, check with a fork that the pudding does not dirty the tines of the fork. If it doesn't get dirty, turn off the heat and take it out of the water so it can cool faster and then put it in the fridge for 3 to 4 hours, then unmold it on a large, shallow plate or plate. To unmold, take it to the fire quickly and run the knife on the sides of the form, and shake for the entire surface to unglue.

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