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Preparation
prepare the caramel sauce: in a medium saucepan mix the sugar with the water. bring to medium heat and bring to a boil, without stirring, until it thickens. let it cool and grease the entire inside of the pan
tip: in fact, when it is still hot the syrup appears to be much thinner than when it is at room temperature. when it cools it is much better to spread in the form, because it forms a thicker layer. a good idea is to always have a little syrup prepared, stored in a tightly closed glass. you don't have to put it in the fridge.
prepare the pudding: whisk all the ingredients in a blender and pour slowly into the middle of the pudding pan already greased with the caramel sauce.
bake the pudding in a water bath: there are special pots to make pudding in a water bath. they are very practical and not expensive. it consists of a deep pan of the same diameter as the pudding pan and with a lid. just fill the pan halfway with hot water, place the pan with the pudding on top, cover and let ´´cook´´ for 45 minutes over medium heat.
if you don’t have the pan, you can bake the pudding in the oven. just fill a baking sheet with boiling water and place the pudding, without covering, to bake for 45 minutes in a medium oven. the basic difference between the two processes is that with the proper pan, the pudding does not have a dark or toasted layer underneath, after being turned.
tip: to prevent the water in the bain-marie from darkening the pan or the aluminum pan, put a little vinegar in the water. it will not interfere with anything in the taste, and will keep the aluminum clear.
unmold the pudding: after roasting, remove the pudding from the pan or pan and let it cool. when it's cold, take the refrigerator and leave it for a few hours. when serving, release the pudding from the pan, adding it with a flat knife at the edges. then hold the mold firmly and make quick movements to both sides (turning the mold) until the pudding is completely released. once released, cover the pan with a large plate or platter and
tip: in fact, when it is still hot the syrup appears to be much thinner than when it is at room temperature. when it cools it is much better to spread in the form, because it forms a thicker layer. a good idea is to always have a little syrup prepared, stored in a tightly closed glass. you don't have to put it in the fridge.
prepare the pudding: whisk all the ingredients in a blender and pour slowly into the middle of the pudding pan already greased with the caramel sauce.
bake the pudding in a water bath: there are special pots to make pudding in a water bath. they are very practical and not expensive. it consists of a deep pan of the same diameter as the pudding pan and with a lid. just fill the pan halfway with hot water, place the pan with the pudding on top, cover and let ´´cook´´ for 45 minutes over medium heat.
if you don’t have the pan, you can bake the pudding in the oven. just fill a baking sheet with boiling water and place the pudding, without covering, to bake for 45 minutes in a medium oven. the basic difference between the two processes is that with the proper pan, the pudding does not have a dark or toasted layer underneath, after being turned.
tip: to prevent the water in the bain-marie from darkening the pan or the aluminum pan, put a little vinegar in the water. it will not interfere with anything in the taste, and will keep the aluminum clear.
unmold the pudding: after roasting, remove the pudding from the pan or pan and let it cool. when it's cold, take the refrigerator and leave it for a few hours. when serving, release the pudding from the pan, adding it with a flat knife at the edges. then hold the mold firmly and make quick movements to both sides (turning the mold) until the pudding is completely released. once released, cover the pan with a large plate or platter and
Ingredients
- 3 eggs
- 1 can of condensed milk
- 1 1/2 cup milk
- 1 tablespoon cornstarch
- 10 drops of vanilla extract
- ingredients for the caramel sauce
- 1 cup of sugar
- 1/3 cup of water
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