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– Method of preparation of the syrup:
Place the sugar in a saucepan and heat over medium heat until melted and golden brown. Then turn off the heat and gradually add the water, stirring constantly.
It forms sugar cubes, so you have to stir a lot until it dissolves. After the sugar cubes have dissolved, turn off the heat and pour the syrup into a bowl.
The syrup will be very runny, but it will be fine after cooling. When the syrup is very cold, caramelize the custard form.
– How to prepare the pudding:
beat the egg whites until stiff and set aside. Add the condensed milk, buds, milk and vanilla essence to the liquid.
Whisk for 2 minutes and transfer to a bowl.
Go and drop the egg whites and stir gently until they are just added. Pour the mixture into caramel form.
Bake lightly in a preheated oven at 180º C in a double boiler for about 1 hour and 20 minutes. Shapeless and easy to store in the refrigerator for 3 hours.
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