Ingredients

• 1 can of condensed milk
• 1 can of cream
• 1 glass of coconut drain (200 ml)
• 2 mugs (tea) of entirety milk
• 4 eggs
• Syrup
• 1 glass (tea) sugar
• 1/2 glass (tea) of water

Method of preparation

Syrup

1. Prepare the syrup: In a dish, include the sugar and put over medium warm. Let the sugar soften and
2. caramelize until it comes to a brilliant color.
3. Add the water: Carefully include the water and blend until all the liquefied sugar breaks up, shaping a

homogeneous syrup.

1. Line the form: Pour the syrup into the pudding form (around 22 cm in distance across), spreading it
2. well over the foot and sides. Reserve.

Preparation

1. Mix the drain: In a blender, include the condensed drain, cream, coconut drain, entirety drain and
2. eggs. Beat well until you get a homogeneous mixture.
3. Pour into form: Pour the pudding blend into the caramelized mold.
4. Bake in a bain-marie: Cover the container with aluminum thwart and put in a preheated broiler at
5. 180°C. Put the container in a bigger preparing dish filled with hot water (bain-marie) and heat for
6. roughly 1 hour and 30 minutes, or until the pudding is firm.
7. Cool and unmold: After heating, evacuate the pudding from the broiler and let it cool totally.
8. Refrigerate for at slightest 4 hours some time recently unmolding.

Tips for a idealize pudding

• Room temperature eggs: Utilize room temperature eggs to anticipate the pudding from having an
• eggy smell.
• Well-blended blend: Mix the fixings well in a blender to guarantee that the blend is homogeneous
• and free of lumps.
• Water shower: Make beyond any doubt the water in the water shower is hot when you put the skillet
• in the stove. This makes a difference the pudding cook equitably.