Pudding Mix
450 g of orange gelatin
240 g of champagne biscuits
8 eggs
2 tablespoons (tea) of sugar
750 ml of hot milk
1/2 tablet of Primor butter
Creamy Topping
2 cups of water
400 g of sugar
1 tablespoon (tea) of Primor butter
6 eggs
1 cup grated coconut
Pudding Mix
450 g of orange gelatin
240 g of champagne biscuits
8 eggs
2 tablespoons (tea) of sugar
750 ml of hot milk
1/2 tablet of Primor butter
Creamy Topping
2 cups of water
400 g of sugar
1 tablespoon (tea) of Primor butter
6 eggs
1 cup grated coconut
Pudding Mix
Grease a 20 cm diameter mold with orange gelatin
Forge the sides and bottom of the mold with champagne biscuits
Make layers with gelatin and biscuits
The last layer should be of biscuits
Beat eggs with sugar, mix in milk and butter
Fill the mold with this cream, pierce with a fork to penetrate into the biscuits, and bake in a water bath. Reserve
Creamy Topping
Make a syrup with water and sugar
When it reaches a paste consistency, mix in butter and let cool
Incorporate eggs into grated coconut and mix with the syrup
Cook over low heat, stirring until thickened and the bottom of the pan is visible
Turn the pudding reserved on a plate, cover with egg custard, and decorate with chantilly.
