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- Ingredients
- Recipe
- Dulce de leche400 g
- Eggs3 unit(s)
- Milk190 ml
- Wheat flour1 tablespoon
- Crystal sugar180 g
- Water60 ml
- Combine the sugar and water in a pan, and bring to a boil until the mixture takes on an amber (caramel) color.
- Pour the caramelized sugar into a pudding mold, and stir the mold until evenly spread.
- Combine all other ingredients in a blender, and blend until smooth.
- Pour the blender mixture into the mold.
- Cover the pudding mold with aluminum foil, and bake in a bain-marie for 50 minutes.
- Wait for it to cool down. Once cool, unmold and place in the fridge.
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