Pour up till 1-2 inches water in a roasting pan.
Place the pan in the oven and preheat to 325F.
Put the sugar in the ring mold.
Place the mold directly over medium heat.
Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Be careful not to burn the sugar.
Let the mold cool.
Combine the condensed milk, milk and eggs in a blender and whip until smooth.
Pour this mixture into the mold and place into the center of the roasting pan with water.
Bake the pudding for about 1 hour.
It will turn golden brown on top and start separating from the sides of the mold.
Let it cool to room temperature and refrigerate, preferably overnight.
Before serving, run the tip of a knife around the inside of the mold.
Place a deep platter over the mold and invert, the pudding should slide out easily.
If not, give the mold a firm but careful shake.
Spoon the caramel sauce on top and serve.
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