1 tablespoon of butter (for greasing)
1/4 cup of confectioner's sugar (45g for dusting)
1 cup of evaporated milk (240ml)
2 cups of skimmed milk (480ml)
5 eggs, beaten lightly
1/3 cup of confectioner's sugar (60g)
1 tablespoon of butter (for greasing)
1/4 cup of confectioner's sugar (45g for dusting)
1 cup of evaporated milk (240ml)
2 cups of skimmed milk (480ml)
5 eggs, beaten lightly
1/3 cup of confectioner's sugar (60g)
Preheat the oven to 350°F (medium)
Grease and dust a 18cm diameter mold with butter and confectioner's sugar. Reserve
In a medium bowl, beat the remaining ingredients with an electric whisk (chicote) until well mixed
Transfer this mixture to the prepared mold and bake in a preheated water bath (jacket) in the oven for about 45 minutes
Assemble when inserting a toothpick into the pudding and it comes out clean
Ase at room temperature, then refrigerate for about 2 hours
Run a spatula around the pudding, unmold onto a plate, and serve
Serves 100 calories per slice.
