Egg Custard Pudding


27 March 2018

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Egg Custard Pudding

Recipe for 6 people

Cow milk and fresh eggs Pudding without artificial flavors or thickeners.


  • 4 eggs
  • 1 liter of fresh milk
  • 5 tablespoons of sugar
  • 3 teaspoons of coffee (the variant could be the one with some gratted and untreated lemon skin)

(15 minutes for the preparation + 1 h cooking)

Beat the eggs with the sugar and add the milk and coffee or lemon skin. Dissolve some sugar in a metal container and coating the edges of the same with the caramelized sugar rotating the container. Take another large metal container that can hold what will the pudding. Fill the large container with warm water and soak the container where it will cook the pudding. Put on a lid and leave in oven at 180° for 1 hour. When cooked, let it rest for one hour and overthrow the container of pudding on a large shallow dish. Pay attention to the caramelized sugar juice which will come out.