Many people complain that they burn the pudding syrupwhich when unmolding it breaks, which I would like it to stay with or no holes… So to help you I made a video with my pudding (and syrup) recipe and all these tips. Of course there are several recipes for pudding and syrup, this is the one I make here and it works ok?
Syrup Ingredients:
2/3 cup (tea) sugar
1/3 cup (tea) of water.
Ingredients of Pudding:
1 can of condensed milk
2 cans of milk
4 eggs
How to make the syrup:
Bring the water and sugar to a minimum heat in the pudding mold and let it boil until it turns into caramel.
How to make the pudding:
Blend everything in a blender or mixer, place on the caramelized mold, cover with aluminum and bake in a bain-marie until firm. From 30 minutes to 1h:30min, depending on your oven. If you want it without holes, bake it at 180ºC and add cold bain-marie water. If you want it with holes, bake it at 220ºC with very hot bain-marie water.
To see in detail how to make the syrup, the bain-marie, etc. and with further explanations, just press play:
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