Amazing! As good as the traditional one! In fact, if there’s one thing I believe in, it’s that milk pudding, even when it’s bad, is good hahahaha!
You can make this recipe in a mug (or two depending on the size) or in small jars, like I did. In my case, they yielded 2 pots. Let’s do this?
Syrup ingredients:
- 2 tablespoons of water;
- 2 level spoons (soup) of sugar.
Mix the water with the sugar and divide into 2 containers. Microwave them on full power and stop every 30 seconds to check. Stir and return to the microwave for another 30 seconds. Do this as many times as necessary until the syrup is golden. Be careful not to darken it too much, otherwise it will become bitter. Spread on the bottom and sides of the container. Like this:
Pudding Ingredients:
- 1 ovo;
- 1/3 can of condensed milk;
- 1/3 can of milk.
The ideal is to remove the skin from the egg yolk to avoid the strong smell. If you don’t have the skills for this, place the ingredients in a blender or blend with a mixer for 3 minutes. If you know how to remove the skin from the yolk, just beat all the ingredients well with a whisk or fork.
Place the pudding over the syrup. Do not exceed 2/3 of the container’s capacity to avoid spilling.
Microwave at full power until it hardens (check every 30 seconds to make sure it doesn’t overcook). While it’s in the microwave it makes some noises (small pops), this is normal, don’t be alarmed. It will look like this:
Leave to cool before unmolding (use a knife on the sides to loosen) and enjoy!!!
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