3 cups of milk (720 ml)
1/2 cup of coffee powder (42 g)
Butter (for greasing)
4 eggs
1/2 cup of sugar (90 g)
3 cups of milk (720 ml)
1/2 cup of coffee powder (42 g)
Butter (for greasing)
4 eggs
1/2 cup of sugar (90 g)
In a large saucepan, combine the milk and coffee powder and bring to a boil at high heat until it reaches the boiling point
Remove from heat and let it rest for 25 minutes
Pour through a strainer and reserve
Grease a pudding mold with butter having a capacity of 1.5 liters
Preheat the oven to 180°C (medium)
In a small bowl, lightly beat the eggs with sugar
Gradually add the milk mixture and mix well
Pour into the greased mold and place it on a water bath (bain-marie) in a cold-water-filled baking dish
Bake for about 30 minutes or until the pudding is firm
Let it cool and refrigerate for about 2 hours
Unmold and serve chilled
117 calories per serving
Note: To prevent water from spilling during transport to the oven, first place the baking dish in the oven, apply the pudding mold, and then slowly add the water using a chaleira or bule.
