Egg Pudding
Preparation
Blend milk, eggs,1/2 cup of sugar and vanilla extract in a bowl mix well unti the sugar dissolves.
On medium/low heat add 1/4 cup of sugar to a pan. Stir till sugar liquifies and caramelizes, then pour the mixture into little cups or in a large bowl. Coat the base of the cup with caramel by rotating the cup. Do it quickly caramel hardens very fast.
Pour the mixture into the caramel lined cups. In a large baking dish pour 2 cm. of water and place the cups on it. Place them in a preheated oven for about 50/60 minutes.
The pudding is done when a toothpick comes out clean when poked. Cover the cups with foil when put in the oven to avoid crusting. Let it cool down and refrigerates for at least 2 hours. Before serving carefully invert the cups on the serving plate.
Serves 4 Preparation time: 60 min
Difficulty: Low
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4 Eggs
¾ Cups sugar
2 Cups milk¼ Teaspoons vanilla extract
