Cooking Time
45 mins
Total Time
60 mins
To
4-6

Preparation

  1. In a non-stick pan, make the caramel. Place the sugar and water over low heat. When it starts to melt and take on color on the sides, stir with a wooden spoon to mix and melt evenly. When the caramel is no longer opaque, remove from the heat.

  2. Pour the caramel into the mold and spread it over the sides.

  3. In a bowl, beat the sugar with the cornstarch. Add the eggs and beat everything. Add the milk, in a stream, stirring constantly. Pour into the mold using a mesh strainer.

  4. Cover the pan and place the mixture in the oven, in a bain-marie, at 180ºC, for around 45 minutes.

  5. Remove the pudding after cooking, let it cool very well and turn it out onto a serving plate.

Recipe Video