My suggestion today is super easy to make and is delicious.
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Ingredients:
2 cans of condensed milk
1 cup (250ml) whole milk
1 tablespoon butter
6 cute
4 tablespoons cocoa powder (50% cocoa)
chocolate sprinkles for the topping
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Preparation:
- Grease a 20cm diameter pudding mold with butter and sprinkle with sugar. Set aside.
- Preheat the oven to 190ºC.
- Prepare a bain-marie: place a baking tray on the lowest rack in the oven and fill it halfway with very hot water.
- Blend all the ingredients except the granulated sugar in a blender (put the liquids in the blender jar first).
- Beat until smooth and pour into prepared pan.
- Cover with aluminum foil and place inside the bain-marie mold.
- Leave to cook for approximately 1h30, checking that the water does not start to dry out – if it does, add more, otherwise the pudding will curdle and lose its creaminess.
- You can tell if it's ready if the pudding is firm but still a little wobbly in the center – you can even test it with your finger.
- Let it cool and refrigerate for at least 6 hours, or overnight.
- To unmold, run a knife around the sides of the pan, letting in some air.
- If it is very stuck, place it over the stove flame for a few seconds and try again.
- Unmold onto a plate and decorate with sprinkles. Serve chilled.
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