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Sicilian lemon pudding

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By

@leidypacheco

View in original language

(Português)

50 min(s)

12 servings

Ingredients

• Free-range eggs | 06 unit(s)
• Condensed milk | 01 can(s)
• Milk | 650 ml
• Sicilian lemon | 01 unit(s)

Recipe

1. Remove the rind of Sicilian lemons without leaving the skin white (white skin makes them bitter) Bring the whole milk and the Sicilian lemon rinds to a boil, no, it won't be bitter...
2. Let it boil for a few minutes until it releases the smell and the color becomes more yellow too. Beat the eggs with the condensed milk for a few minutes, beat well. Then add the boiled milk with the Sicilian lemon (that's right, put it next to the peel that was boiled) I guarantee it's not bitter. You just can't leave the skin white..
3. Place in the already caramelized form. Cover with aluminum foil. Bake in a medium oven for 45 minutes in a bain-marie. (Insert the knife in the center of the pudding) if it comes out clean, it's ready. Let it cool and take it to freeze then unmold. The taste is wonderful 🍋

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