Pudding 4 creamy milk
Method of Preparation
Syrup
Prepare the syrup: In a pan, add the sugar and place over medium heat. Allow the sugar to melt and caramelize until it reaches a golden color.
Add the water: Carefully add the water and stir until the melted sugar dissolves completely, forming a smooth syrup.
Line the mold: Pour the syrup into a pudding mold (about 22 cm in diameter), spreading it evenly over the bottom and sides. Set aside.
Preparation
Mix the ingredients: In a blender, combine the condensed milk, cream, coconut milk, whole milk, and eggs. Blend well until you achieve a smooth mixture.
Pour into mold: Pour the pudding mixture into the caramelized mold.
Bake in a bain-marie: Cover the mold with aluminum foil and place it in a preheated oven at 180°C (350°F). Set the mold in a larger baking dish filled with hot water (bain-marie) and bake for about 1 hour and 30 minutes, or until the pudding is set.
Cool and unmold: After baking, remove the pudding from the oven and let it cool completely. Refrigerate for at least 4 hours before unmolding.
Tips for a Perfect Pudding
Room temperature eggs: Use room temperature eggs to prevent the pudding from having an eggy smell.
Well-blended mixture: Blend the ingredients thoroughly to ensure the mixture is smooth and free of lumps.
Water bath: Make sure the water in the water bath is hot when you place the mold in the oven. This helps the pudding cook evenly.
Enjoy your creamy and delicious pudding, a delightful treat that is sure to impress!
Enjoy!
