Milk pudding, without condensed milk, light and easy to make

Milk pudding, without condensed milk (crème caramel) a light pudding, with only 5 ingredients, simple to make, with basic ingredients

MILK PUDDING, without condensed milk, the Crème Caramel

The REAL milk pudding, which does not use condensed milk in its preparation, is easy to make and the result is lighter. Check out the recipe, it’s very simple to make.

By Cris Muratori, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta.

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• PORTION: 8.
• TOOLS: hole shape in the middle or single molds. 1 kettle, 2 pans, 1 spatula, 1 bain-marie mould.
• EQUIPMENT: blender, blender (optional)

INGREDIENTS: *click to see the shopping list

MILK PUDDING – without condensed milk – “CRÈME CARAMEL”

• 100 g of sugar
• vanilla pod (optional) or vanilla essence to taste
• 300 ml of fresh cream
• 300ml of milk
• 4 eggs
• 2 yolks

Dried Caramel:

• 150 g of sugar or enough to cover the bottom and sides of the mould(s).
• 75ml boiling water (half the amount of sugar)

PRE-PREPARATION:

1. Separate recipe utensils and ingredients. This recipe is a delight when served in individual moulds.
2. Heat the water for the caramel.
3. Remove the seeds from the vanilla pod (optional) – open in half, scrape with a knife. Reserve the broad beans to boil together with the milk.
4. Heat the milk and cream together with the vanilla in a saucepan. Let cool.

PREPARATION:

Dried Caramel:

1. In a pan, melt the sugar over low heat.
2. Once you reach a light caramel color, off the heat, add hot water.
3. Cook a little more until all the syrup is dissolved.
4. Put the caramel into the moulds.
5. Let cool.

Milk pudding, without condensed milk – the “crème caramel”:

1. In the blender or planetary mixer, beat the eggs and the yolk(s) with the sugar for a few minutes.
2. Add the milk mixture with the cream and the already cold vanilla, beat a little more to homogenise.
3. Let the pudding rest for 15 minutes. Meanwhile, boil the water for the double boiler – in a pan or in the oven.
4. Transfer the pudding into the previously caramelized moulds. The pudding batter should fill the pan 75% (¾ the way) full.
5. To make it in a double boiler on the stove: put boiling water in a saucepan, add the pudding, cover and cook for 20-30 minutes.
6. In the oven: pour boiling water into a tall mould, place the pudding(s) covered with aluminum foil and bake at 160°C for 40-60 minutes – the time may vary depending on the size of the pudding /i . ) pudding(s).
7. Let cool, cover with plastic wrap or aluminum foil, and refrigerate overnight.
8. To unmold: quickly immerse the base in hot water or put it on the stove for a few seconds.
9. Turn onto serving plates and let the syrup drain.

FINISHING AND ASSEMBLY

1. serve the milk pudding, no condensed milkice-cream.
2. Keep in the fridge.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.