Egg and milk dessert

6 servings
13 hours

I used molds with a volume of 150ml, it turned out 4 full, still 2 smaller. To make the caramel move away more easily when flipped, hold the dessert moulds for a couple of minutes in boiling water.

How to make a dessert from eggs and milk? Prepare the products. Milk is suitable for any fat content, eggs of the S1 category. You can reduce the amount of sugar, as there will be more caramel in the composition. Instead of vanillin, vanilla sugar, extract or natural vanilla are also suitable. Read about how to use them correctly in cooking at the end of the recipe.

Make caramel first. For her, you only need sugar and water.

Take a saucepan with a thick bottom, pour sugar into it, pour in water.

Place the saucepan on a medium heat. Now the main thing is to be patient and not touch caramel, neither with a spoon, nor with a spatula. Only shake the bucket slightly, helping the sugar dissolve. Wait until the syrup boils and turn the heat down.

Cook the syrup until it has a beautiful amber tint, taking about 5 minutes. I remind you that you don't need to interfere with caramel - this will ruin it, as the sugar crystallizes. Once the syrup gets the color it needs, turn off the heat immediately. And now you can stir the caramel with a spatula - so it will calm down faster.

Pour the caramel over small refractory molds pre-lubricated with vegetable oil. Leave the caramel moulds to cool.

Pour milk into the sauté pan where the caramel was cooked. Pour in half the sugar, add the vanillin. Stirring occasionally, bring the milk to a boil over a low heat. As soon as the first bubbles appear, remove the sauté pan with milk from the heat.

And do the pudding directly. Drive three whole eggs into a deep bowl, and add only yolks from the other two. Pour the remaining sugar to the eggs, stir with a whisk.

Pour a little hot milk into the egg mixture and quickly mix with a whisk - due to a small amount, the eggs will not curl. Then pour in all the remaining milk. Stir until smooth. Strain the resulting mixture to get rid of the unmixed egg pieces.

Pour the egg and milk mixture into a comfortable bowl with a spout.

Place the caramel moulds in a suitable tray or tin. Pour the milk mixture on top of the caramel, filling the moulds almost to the edges. Pour boiling water into the tray so that it reaches the middle of the molds.

Bake the dessert in an oven preheated to 160 ° C for 40-50 minutes. It will twitch a little, if you shake the mold, this is normal, after cooling, the dessert stabilizes.

Remove the finished dessert from the oven and transfer to a rack. Cool it completely and put it in the refrigerator, for at least 4 hours, or better on the 12 - then the pudding will turn out to be especially tender and will not smell like eggs.

To serve, turn the cutter with dessert onto a plate, having previously run a knife around the perimeter. Serve with fresh berries to the table. Enjoy your meal!

Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How vanilla, vanillin, vanilla extract and vanilla sugar differ, how to properly apply and replace them so as not to spoil the taste of the dish, read this article.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!