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- Ingredients
- Recipe
- Eggs2 unit(s)
- Gems2 unit(s)
- Condensed milk1 can(s)
- Sour cream200 ml
- Dry red wine500 ml
- Water200 ml
- Refined sugar100 g
- To make the syrup, put the water, sugar and 400ml of the wine in a pan, and mix.
- Take the pan to the fire, and let it reduce until the point of honey, and set aside.
- In a bowl, beat the eggs and yolks with a whisk or fork.
- Add the condensed milk, the cream, the milk, and 100ml of the wine to the eggs and mix well.
- Grease a 20cm pudding mold with butter and sugar.
- Pour the mixture into the mold, and bake in a water bath for about an hour. To confirm the point, insert a toothpick into the dough and remove. If it comes out clean, the pudding is ready.
- Allow to cool, unmold, and pour the syrup on top. You can still leave a little of the syrup separate to be placed at the time of serving.
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