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Pudding Without Holes

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Pudding Without Holes


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Tempo de preparo

10 hour(s)


10 servings

  • Ingredients
  • Recipe
  • Sugar1 cup
  • Warm water50 ml
  • Eggs4 unit(s)
  • Condensed milk2 can(s)
  • Milk2 can(s)
  1. For the syrup: melt the sugar over low heat.
  2. Add the warm water. Stir until the sugar crystals dissolve.
  3. Pour in a round shape and wrap the entire side. Reserve.
  4. For the pudding: beat the eggs well with a whisk.
  5. Add the condensed milk and milk, and stir until well incorporated.
  6. Slowly sift this mixture over the mold with the sugar syrup.
  7. Cover the form with aluminum foil.
  8. In a water bath, bake in a preheated oven at 180 degrees for 1 hour.
  9. Remove from oven. Allow to cool and place in the fridge for at least 8 hours.
  10. To unmold, slightly heat the bottom of the mold, so that the syrup melts and the pudding does not break.
  11. Flip onto a large plate.
  12. Note: the secret to not forming holes is not to form foam in the mixture. Hence the use of the blender, but the fouet, to prepare and use the sieve to pour the pudding over the mold.

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