Easy Tasty Milk Pudding
Intro: Easy Tasty Milk Pudding
This tasty recipe is called "Flan Di Latte" in Italy, and "Flan de Leche" in Spain. It's a super easy (and super tasty) pudding of milk and eggs. That "Flan" is widespread in Spain, Sardinia (Italy), Argentina and Philippines. You can add marmelades and fresh fruits (strawberries, blackbarries, etc) to enrich the dish. Enjoy this instructable and enjoy this recipe. Contact me if you have questions about the dessert, and please rate it good if you like it.
You can follow that Instructable or just watch this video tutorial:
Enjoy this Easy and Tasty recipe!
You can follow that Instructable or just watch this video tutorial:
Enjoy this Easy and Tasty recipe!
STEP 1: You Need
You Need:
- 8 eggs
- 1 lt milk
- sugar
an electric egg beater is also recommended :)
- 8 eggs
- 1 lt milk
- sugar
an electric egg beater is also recommended :)
STEP 2: Warm the Milk and Crack the Eggs
Warm the milk at very low heat (you can add lemon zest or vanilla bean at this time).
Crack 8 eggs into a plastic bowl and "add a spoon of sugar for every egg" (8 eggs = 8 spoons).
Crack 8 eggs into a plastic bowl and "add a spoon of sugar for every egg" (8 eggs = 8 spoons).
STEP 3: Mix, Add the Milk and Keep Mixing
Mix very well for 10-15 minutes using the beater
When it's "ready" it looks more or less like the picture (very homogeneous).
Add the hot milk at this time, and keep mixing until the mixture loks VERY "foamy".
When it's "ready" it looks more or less like the picture (very homogeneous).
Add the hot milk at this time, and keep mixing until the mixture loks VERY "foamy".
STEP 4: Preheat the Oven
Preheat the oven at 180ºC (356ºF)
and
Fill 2 casseroles with warm water
and
Fill 2 casseroles with warm water
STEP 5: Fill the Moulds
Pour a thin layer of caramel into every pudding mould.
Fill the moulds with the "foamy mixture", then put them into the casseroles.
Fill the moulds with the "foamy mixture", then put them into the casseroles.
STEP 6: Bake It !
Bake in the pre-heated ventilated oven at 180ºC (356ºF) for 30 minutes
STEP 7: Remove and Let Chill
Remove the desserts from the oven and let them chill to the open air for half an hour.
Then, put them into the fridge for at least 1 hour.
Then, put them into the fridge for at least 1 hour.
STEP 8: The Flan Di Latte Is READY!
The Flan Di Latte is Ready!
Keep the desserts in the fridge and remove it just when you want to eat it :)
Note: it goes very well with any marmelade and fresh fruit. You can also add more caramel and dredge icing sugar ;)
If something wasn't much clear or just if you want to watch a video-tutorial about this recipe, here there's a clip showing how to cook it "step by step":
Thank You for Your Attention! and Enjoy this recipe ;)
Keep the desserts in the fridge and remove it just when you want to eat it :)
Note: it goes very well with any marmelade and fresh fruit. You can also add more caramel and dredge icing sugar ;)
If something wasn't much clear or just if you want to watch a video-tutorial about this recipe, here there's a clip showing how to cook it "step by step":
Thank You for Your Attention! and Enjoy this recipe ;)
21 Comments
kyawesome2001 8 years ago
kanta 12 years ago
I am new at your blog. Got the recipe of pudding. I wish to make the liquid caramel or liquid brown sugar you have poured from the bottle. Please help me how to make it .
I always make Milk+ Egg + Sugar pudding in my Pressure Cooker. Never used Oven. Actually I can not cook in oven. Though my Pudding always turns tasty and good. Still I am looking for some new Pudding Recipes. One thing : when I make Pudding in home I generally caramel the sugar or brown the sugar following:
At First I heat the mould . Then put sugar in the mold or box. Low the heat . When the sugar start melting I spread the liquid all over the mould or box by moving it. The sugar turns brown. Then I let it Cool & Sticks. After that I pour the milk +egg+sugar mixture on the browned sugar . Close the box tight and steam it in Pressure cooker.
Now I wonder should I add water when brown or caramel the sugar? ALSO if I can store the liquid for futuer use?
Thanks
Kanta
Replyflag[delete]
fegundez1 12 years ago
kanta 12 years ago
I want the method/ recipe of the "Caramel- Dessert" you have used to make the color on pudding.
Thanks
Kanta
kanta 12 years ago
I am not clear about the precedure. Please give me the method in details. Should I mix the condensed milk with hot water and cook it in high /medium heat on gas stove until the red caramel color come out. Please advise.
Thanks
kanta
kanta 12 years ago
Dear Instructtable,
I am new at your blog. Got the recipe of pudding. I wish to make the liquid caramel or liquid brown sugar you have poured from the bottle. Please help me how to make it .
I always make Milk+ Egg + Sugar pudding in my Pressure Cooker. Never used Oven. Actually I can not cook in oven. Though my Pudding always turns tasty and good. Still I am looking for some new Pudding Recipes. One thing : when I make Pudding in home I generally caramel the sugar or brown the sugar following:
At First I heat the mould . Then put sugar in the mold or box. Low the heat . When the sugar start melting I spread the liquid all over the mould or box by moving it. The sugar turns brown. Then I let it Cool & Sticks. After that I pour the milk +egg+sugar mixture on the browned sugar . Close the box tight and steam it in Pressure cooker.
Now I wonder should I add water when brown or caramel the sugar? ALSO if I can store the liquid for futuer use?
Thanks
Kanta
b1russell 14 years ago
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love2die100 14 years ago
thx4sharing.
best regards from germany-Berlin
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