Pudding 4 creamy milk
well across the foot and sides. Save for later.
Fourth, luscious milk pudding
Four cream cheese pudding recipes from the New York Times
Get Ready
Blend the condensed, cream, coconut, and complete drains with the remainder of the drain in a blender.
eggs. Thoroughly combine the ingredients by beating them together.
Transfer mixture to mold: Transfer pudding mixture into the caramelized mold.
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Paste in a bain-marie oven: Place the container under a hot broiler and cover it with aluminum foil.
180°C. Transfer the container to a larger cooking pot and add the boiling water (bain-marie). Bring to a boil and cook for
around 1 hour and thirty minutes, or until the pudding reaches a solid consistency.
After heating, remove the pudding from the broiler and allow it to cool completely before unmolding
Put in the fridge for at least four hours, preferably right after you remove the mold.
Suggestions for the Perfect Pudding
Use eggs that are at room temperature so the pudding doesn’t have an
odor that is described as eggy.
For a uniform mix, be sure to combine the ingredients well in a blender.
without any lumps.
Before you set the skillet on the stove, make sure the water in the water shower is very hot.
above the flame. The pudding cooks more evenly because of this.
