Egg Pudding Recipe

Economical, simple, easy-to-make pudding that doesn’t stop being a delicious dessert! Enjoy!

Ingredients

• ¾ liter of milk
• ½ cup (tea) sugar
• 2 tablespoons of butter
• 4 tablespoons of wheat flour
• 4 egg whites
• 4 excited
• Lemon peel zest

Preparation Mode

1. Caramelize individual molds or a pudding mold. Reserve.
2. In a small pan, mix the milk with the sugar well.
3. Cook over low heat for 10 minutes.
4. In another pan, brown the flour in the butter.
5. Add the milk and sugar little by little, stirring constantly to avoid lumps forming.
6. Remove from heat, add the egg yolks one by one, mixing well after each addition.
7. Add the egg whites, lemon zest and mix lightly.
8. Pour into molds or mold.
9. Place in a bain-marie and bake in a hot oven (200ºC) for approximately 1 hour.
10. Unmold after cold.
11. Serve as dessert.

Mom Tips

If you prefer, sift the yolks.
What leaves the egg smell in recipes is the egg yolk film.
When sifting only egg yolks: place the egg yolks in the sieve, pierce them and let them drain well. Do not scrape the sieve from the bottom or top. Whatever remains in the sieve (films), discard and throw away.

Approximate yield of 6 servings.