Easy Smooth & Rich Egg Pudding
This easy dessert can be quickly made for festive occasions. Surprise everyone and get loads of compliments by making this easy egg pudding.
Bushrah | Recipestable
14 ounce. condensed milk
a pinch of ground nutmeg OR cinnamon
Preheat oven to 350°F or 170°C.
Heat milk in a small saucepan until very hot but not bubbly.
Meanwhile, beat eggs, sugar, vanilla and salt in medium bowl until blended but not foamy;
slowly stir in hot milk.
Add condensed milk and nutmeg powder beat until mixed well.
Pour pudding batter through a strainer (to prevent bubbles from forming) into your pudding-
Cover the mold with aluminum foil.
Place pudding pan on rack in the center of the preheated oven; pour very hot water into the pan
(hot-water bath) to within 1/2 inch of top of pudding mold.
Bake 25 to 30 minutes or until a knife inserted near center comes out clean, centers will still be soft.
Remove pudding mold from water bath.
COOL on wire rack 5 to 10 minutes.
Once it's baked, invert onto a plate. Garnish with grated chocolate and cream. Enjoy!!
Serve warm or refrigerate until cold.