Butter (for greasing)
1 1/2 cups of milk (360 ml)
1/3 cup of sugar (60 g)
3 eggs
1 tablespoon of vanilla extract
1 1/2 cups of water (360 ml)
Butter (for greasing)
1 1/2 cups of milk (360 ml)
1/3 cup of sugar (60 g)
3 eggs
1 tablespoon of vanilla extract
1 1/2 cups of water (360 ml)
Grease four ramekins with butter and reserve
In a refrigerator, mix the milk with sugar
Heat in the microwave on high until a foam forms on the surface, without boiling (approximately 3 minutes)
Beat the eggs lightly in a small bowl
Add the milk mixture with sugar and vanilla extract to the eggs, mixing well
Place them in prepared ramekins
Arrange them in a large refrigerator dish and reserve
Heat the water in a small bowl in the microwave on high until boiling (approximately 2 minutes)
Pour the hot water over the ramekins to fill 2/3 of the height
Cook in the microwave on high until the pudding edges are firm and the center is still slightly moist (approximately 4 minutes)
Let it rest for about 15 minutes
Cover with plastic wrap and let it sit in the refrigerator for about 40 minutes
Unmold them into four plates and serve
188 calories per serving
