Egg pudding

 

🥚egg pudding🍮

INGREDIENTS

1 (14-oz.) can sweetened condensed milk

1 cup sugar

4 eggs

1 cup whole milk or u can use water as a substitute 

INSTRUCTIONS

Preheat oven to 350F/175C.

In a non-stick saucepan, melt the sugar over low heat. After about 10 minutes, the sugar should turn into a golden caramel.

Immediately pour the caramel into a round mold, or in several small ramekins by tilting the dish or the ramekins so that the caramel uniformly covers all sides. Let cool.

Separate the eggs. Put the egg yolks in a blender and mix at medium speed for 5 minutes.

Add sweetened condensed milk, milk, and egg whites. Blend again until the mixture is homogeneous.

Pour the mixture into the mold or the ramekins and cover with parchment paper.

Place mold or ramekins in a water bath of boiling water and bake. Constantly check the level of the water bath and add boiling water during baking if necessary.

Bake for 45 to 50 minutes, until a skewer inserted an inch from the edges of the pudim comes out clean.

Let cool completely before unmolding. Then, refrigerate for 4 hours before serving.