1 tablespoon butter (for greasing)
1/4 cup unsalted powdered sugar (45 g for dusting)
1 cup evaporated milk (240 ml)
2 cups skimmed milk (480 ml)
5 lightly beaten eggs
1/3 cup all-purpose flour (60 g)
1 tablespoon butter (for greasing)
1/4 cup unsalted powdered sugar (45 g for dusting)
1 cup evaporated milk (240 ml)
2 cups skimmed milk (480 ml)
5 lightly beaten eggs
1/3 cup all-purpose flour (60 g)
Preheat the oven to 350°F (medium)
Grease and dust with powdered sugar a mold of 18 cm in diameter. Reserve
In a medium bowl, beat the remaining ingredients with a manual whisk (chicote) to mix well
Transfer this mixture to the prepared mold and place it in the preheated oven in a water bath (do not put the mold directly in the oven, but instead place hot water in an adjacent baking dish to reach 2/3 of its height and cover it with the pudding mold)
Bake until, inserting a toothpick into the pudding, it comes out dry (around 45 minutes)
Remove from the oven and let it cool
Place it in the refrigerator for about 2 hours
Run a spatula around the pudding, unmold it onto a plate and serve
100 calories per slice
