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- Whole milk | 480 g
- Condensed milk (can) | 2 unit(s)
- Egg | 6 unit(s)
- Salt | 1 g
- Sugar | 1 cup
- Water | 1/2 cup
- Caramel syrup wet method:
Over medium-low heat, add 1 cup of sugar and ½ cup of water.
Leave, without stirring, not to sugar for 10 minutes or until the syrup caramelizes.
Turn off the heat, the syrup continues to darken with the heat of the mold.
The tip is to turn it off 1 minute before the desired point or as soon as it gets dark, so you don't run the risk of burning.
Mix all the ingredients in a bowl.
Take the mold (with the syrup) in a bain-marie at 150 degrees for approximately an hour and a half or until the pudding sets.
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