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<\/figure>\n\n\n\nIngredients needed<\/h3>\n\n\n\n
To get started, gather the following ingredients:<\/p>\n\n\n\n
For the Pudding:<\/h4>\n\n\n\n\n- 1 can of condensed milk;<\/li>\n\n\n\n
- The same measure (as the can of condensed milk) of whole milk;<\/li>\n\n\n\n
- 3 whole eggs.<\/li>\n<\/ul>\n\n\n\n
For the syrup:<\/h4>\n\n\n\n\n- 1 cup of sugar;<\/li>\n\n\n\n
- 1\/2 cup of water.<\/li>\n<\/ul>\n\n\n\n
Preparing the syrup<\/h3>\n\n\n\n
Before you start, heat the oven to 180\u00b0C and set aside a pudding tin with a central hole, as well as a larger tin for the water bath.<\/p>\n\n\n\n
Put the sugar and water in a saucepan to make the syrup. Bring to the boil over a medium heat and cook without stirring until you have a golden caramel.<\/p>\n\n\n\n
Once the caramel is ready, spread it over the pudding dish, making sure it is well distributed over the bottom and sides. Set aside while you prepare the pudding.<\/p>\n\n\n\n
Preparing the pudding<\/h3>\n\n\n\n
Put the condensed milk, whole milk and whole eggs in a blender. Blend until the mixture is smooth.<\/p>\n\n\n\n
Carefully pour the pudding mixture into the prepared pan with the syrup. To avoid air bubbles, pass the mixture through a fine sieve before pouring it into the mold.<\/p>\n\n\n\n
Place the pudding mould inside the larger mould and add enough hot water to reach about halfway up the pudding mould.<\/p>\n\n\n\n
Place in a preheated oven at 180\u00b0C and bake in a bain-marie for about an hour. To check the readiness, insert a toothpick into the center of the pudding; if it comes out clean, the pudding is ready.<\/p>\n\n\n\n
After baking, remove the tin from the oven and leave to cool completely before unmolding. To unmold successfully, run a knife around the edges of the pudding and turn out onto a plate large enough to accommodate the syrup.<\/p>\n\n\n\n
Extra tips for a perfect pudding<\/h3>\n\n\n\n
Use good quality ingredients to ensure a richer final taste and a creamy texture.<\/p>\n\n\n\n
The water bath is crucial for even cooking and to prevent the pudding from cooking too quickly, which can result in a lumpy texture.<\/p>\n\n\n\n
Prepare the syrup patiently, making sure the caramel doesn't burn, as this can alter the taste of the pudding.<\/p>\n\n\n\n
After cooling, keep the pudding in the fridge and consume within 3 to 4 days for best quality.<\/p>\n\n\n\n
The ideal dessert for any occasion<\/h2>\n\n\n\n
Preparing a simple condensed milk pudding may seem challenging, but by following the steps detailed above, anyone can achieve success in the kitchen. This dessert is ideal for any occasion, whether it's a family lunch or dinner with friends. <\/p>\n\n\n\n
For the syrup:<\/h4>\n\n\n\n\n- 1 cup of sugar;<\/li>\n\n\n\n
- 1\/2 cup of water.<\/li>\n<\/ul>\n\n\n\n
Preparing the syrup<\/h3>\n\n\n\n
Before you start, heat the oven to 180\u00b0C and set aside a pudding tin with a central hole, as well as a larger tin for the water bath.<\/p>\n\n\n\n
Put the sugar and water in a saucepan to make the syrup. Bring to the boil over a medium heat and cook without stirring until you have a golden caramel.<\/p>\n\n\n\n
Once the caramel is ready, spread it over the pudding dish, making sure it is well distributed over the bottom and sides. Set aside while you prepare the pudding.<\/p>\n\n\n\n
Preparing the pudding<\/h3>\n\n\n\n
Put the condensed milk, whole milk and whole eggs in a blender. Blend until the mixture is smooth.<\/p>\n\n\n\n
Carefully pour the pudding mixture into the prepared pan with the syrup. To avoid air bubbles, pass the mixture through a fine sieve before pouring it into the mold.<\/p>\n\n\n\n
Place the pudding mould inside the larger mould and add enough hot water to reach about halfway up the pudding mould.<\/p>\n\n\n\n
Place in a preheated oven at 180\u00b0C and bake in a bain-marie for about an hour. To check the readiness, insert a toothpick into the center of the pudding; if it comes out clean, the pudding is ready.<\/p>\n\n\n\n
After baking, remove the tin from the oven and leave to cool completely before unmolding. To unmold successfully, run a knife around the edges of the pudding and turn out onto a plate large enough to accommodate the syrup.<\/p>\n\n\n\n
Extra tips for a perfect pudding<\/h3>\n\n\n\n
Use good quality ingredients to ensure a richer final taste and a creamy texture.<\/p>\n\n\n\n
The water bath is crucial for even cooking and to prevent the pudding from cooking too quickly, which can result in a lumpy texture.<\/p>\n\n\n\n
Prepare the syrup patiently, making sure the caramel doesn't burn, as this can alter the taste of the pudding.<\/p>\n\n\n\n
After cooling, keep the pudding in the fridge and consume within 3 to 4 days for best quality.<\/p>\n\n\n\n
The ideal dessert for any occasion<\/h2>\n\n\n\n
Preparing a simple condensed milk pudding may seem challenging, but by following the steps detailed above, anyone can achieve success in the kitchen. This dessert is ideal for any occasion, whether it's a family lunch or dinner with friends. <\/p>\n\n\n\n
Preparing the syrup<\/h3>\n\n\n\n
Before you start, heat the oven to 180\u00b0C and set aside a pudding tin with a central hole, as well as a larger tin for the water bath.<\/p>\n\n\n\n
Put the sugar and water in a saucepan to make the syrup. Bring to the boil over a medium heat and cook without stirring until you have a golden caramel.<\/p>\n\n\n\n
Once the caramel is ready, spread it over the pudding dish, making sure it is well distributed over the bottom and sides. Set aside while you prepare the pudding.<\/p>\n\n\n\n
Preparing the pudding<\/h3>\n\n\n\n
Put the condensed milk, whole milk and whole eggs in a blender. Blend until the mixture is smooth.<\/p>\n\n\n\n
Carefully pour the pudding mixture into the prepared pan with the syrup. To avoid air bubbles, pass the mixture through a fine sieve before pouring it into the mold.<\/p>\n\n\n\n
Place the pudding mould inside the larger mould and add enough hot water to reach about halfway up the pudding mould.<\/p>\n\n\n\n
Place in a preheated oven at 180\u00b0C and bake in a bain-marie for about an hour. To check the readiness, insert a toothpick into the center of the pudding; if it comes out clean, the pudding is ready.<\/p>\n\n\n\n
After baking, remove the tin from the oven and leave to cool completely before unmolding. To unmold successfully, run a knife around the edges of the pudding and turn out onto a plate large enough to accommodate the syrup.<\/p>\n\n\n\n
Extra tips for a perfect pudding<\/h3>\n\n\n\n
Use good quality ingredients to ensure a richer final taste and a creamy texture.<\/p>\n\n\n\n
The water bath is crucial for even cooking and to prevent the pudding from cooking too quickly, which can result in a lumpy texture.<\/p>\n\n\n\n
Prepare the syrup patiently, making sure the caramel doesn't burn, as this can alter the taste of the pudding.<\/p>\n\n\n\n
After cooling, keep the pudding in the fridge and consume within 3 to 4 days for best quality.<\/p>\n\n\n\n
The ideal dessert for any occasion<\/h2>\n\n\n\n
Preparing a simple condensed milk pudding may seem challenging, but by following the steps detailed above, anyone can achieve success in the kitchen. This dessert is ideal for any occasion, whether it's a family lunch or dinner with friends. <\/p>\n\n\n\n