Making the caramel |
Covering the pan with the caramel |
Condensed sweetened milk, regular milk, 2 eggs |
Ready to be covered and put into the oven |
Look at Ellan go! |
Beautiful pudim |
I am very grateful having been introduced to this dish and will have to make it again for Easter… you know when I’m officially allowed to appease my inner fat kid and go all in on desserts again.
Thank you, Ellan, for a wonderful lesson, and a fantastically memorable meal.
Breaking Lent never tasted so very delicious |
For the caramel:
¾ cup of white sugar
¾ cup of water
For the custard:
2 little cans condensed milk
2 little can fulls (w/ emptied condensed milk can) of regular whole milk
2 eggs
2 ¼ tablespoons of corn starch
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