Home » Traditional caramel pudding
Traditional caramel pudding

Click on the photos to enlarge
Preparation method:
Whisk together the eggs and sugar, then add the crushed biscuits and cream. In the meantime, caramelize 20g sugar and pour a little into the base of individual aluminium moulds. Pour the mixture into the moulds and cook in the oven in a bain-marie for 45 minutes at 100° C.
Once cooked, chill in the fridge for 1 hour. Turn the puddings out onto dishes and serve.
Preparation method:
Whisk together the eggs and sugar, then add the crushed biscuits and cream. In the meantime, caramelize 20g sugar and pour a little into the base of individual aluminium moulds. Pour the mixture into the moulds and cook in the oven in a bain-marie for 45 minutes at 100° C.
Once cooked, chill in the fridge for 1 hour. Turn the puddings out onto dishes and serve.
<<<
Print the recipe