4 eggs
4 tablespoons of sugar
1 tablespoon of lemon or vanilla extract
4 cups of hot milk
For the caramel sauce
6 tablespoons of sugar
1/8 teaspoon of lemon juice
4 eggs
4 tablespoons of sugar
1 tablespoon of lemon or vanilla extract
4 cups of hot milk
For the caramel sauce
6 tablespoons of sugar
1/8 teaspoon of lemon juice
Preheat the oven to moderate temperature (170°F)
In a medium bowl, beat the eggs lightly
Add the sugar and lemon or vanilla extract
Mix until the sugar dissolves
Add the milk, stirring constantly. Reserve
Prepare the caramel sauce: place the sugar in a pan over low heat
Add the lemon juice and stir with a wooden spoon until it turns dark brown and forms a foam on top
Pour the caramel sauce into individual molds (or a single mold) and divide the pudding among the molds (or pour into the mold)
Place in a water bath with hot water and bake for 30 to 45 minutes
Perform a test cut: if it comes out clean, the pudding is ready.
