Caramel Egg Pudding

A freshly made pudding on the weekend can save an entire week of crazy work! 😅 We love to eat it very fresh, so if you want to as well take it to the fridge for about 4 hours, or make it the night before!

Ingredients

• 4 Egg Yolks
• 4 Eggs
• 12 tbsp Granulated Sugar
• 1L Milk
• ¼ Cup Port Wine
• 2 tbsp Cornstarch
• 4 tbsp Granulated Sugar
• Lemon zest

Recipe

1. Place the 4 eggs and 4 yolks in a bowl and wishk lightly.

2. Add the sugar and wishk again.

3. In a glass pour 200mL of milk and dissolve the cornstarch.

4. Then add the glass of milk with cornstarch, the 800mL of milk left, the port wine and lemon zest.

5. In a saucepan put sugar to make caramel. After obtaining that point, pour the preparation in a pudding pan and grease the sides with the caramel.

6. Pour the pudding mixture into the pan and close the pan.

7. Fill a pan with water and place the pan with the pudding filling inside to bake the pudding in a water bath.

8. Leave the pudding to cook for 45 minutes in a water bath in the stove.

9. After boiling, let it cool slightly and unmold in a deep dish, due to the caramel of the pudding.