Lemon pudding (2)
Instructions
Put 60 g of sugar in a small saucepan, add 1 tablespoon of water and Cook, without stirring, until sugar becomes blond.
Add another tablespoon of cold water, stir, and pour the caramel on the bottom of the mould for the pudding (without central hole).
Heat the milk with the vanilla pod cut lengthwise up to the beginning of the boil, let cool a little and filtered.
Turn on the oven to 180 degrees.
Beat the eggs, add to the milk, stirring constantly, then the starch diluted in 1 tablespoon of cold water and add the lemon zest.
Pour the cream into the mould and bake in a Bain-Marie in the oven for 45 minutes.
Let cool then pudding dip for a while the bottom of the mold in warm water and dessert, turn out on plate.
Ingredients and dosing for 6 persons
- 75 cl of milk
- 4 eggs
- 160 g of sugar
- 30 g of potato starch
- 1 lemon
- 1 pod vanilla
- 1 pinch of salt