PECAN PUDDING

Among so many pudding recipes surely you have your favorite. Chocolate pudding, banana pudding, bread pudding, rice pudding, plum pudding... What's your preferred?

We made a recipe that combines the creaminess of milk pudding with the flavor of pecans and we didn't regret.

200g sugar

790g sweetened condensed milk

450ml milk

5 eggs

100g pecans

Directions

Preheat the oven to 400˚F. Boil water to make a bain Marie (water bath).

Caramel a bundt pan with the 200g sugar. Low heat the sugar in a small pan. Let melt the sugar, do not stir or mix, just help with a spoon to put the granulated sugar over the melted sugar. Then you have the desired color, remove from heat and put the sugar into the bundt pan immediately. Spread for all bundt pan.

Liquefy the condensed milk, milk, eggs and pecans in the blender until is smooth. Place the mixture into the caramelized pan and cover with a foil and make 3 little holes with a small knife to let the vapor go out. Put the bundt pan into a large pan and add the boiling water to make the water bath. Bake for 3o minutes covered. Remove foil and bake for more 30-40 minutes until a knife inserted comes out clean. Let cool and chill. To remove from pan, lightly heat the bottom of pan and unmold.

Serve: 12 portions.

Recipe from Ana Maria Receitas Magazine Ed. 393