Egg Pudding.

1. 1

   Pour all the milk in a pan, add the 8 tbsp sugar and bring to a boil.

2. 2

   Cut out the edges of the bread & make small pieces of the white part and add to the milk.

3. 3

   Leave it to cool.

4. 4

   Meanwhile, take a mould, or another small pan for the caramel.

5. 5

   Pour the sugar and put it on low heat till the sugar starts turning brown.

6. 6

   Lift the mould carefully & turn it round slowly spreading the caramel evenly.

7. 7

   Then leave it to cool.

8. 8

   After the milk is cool, crush the bread with your hands till you feel no lumps.

9. 9

   Let it soak for another 10-15 mins.

10. 10

    Beat the eggs + vanilla & add it to the mixture.

11. 11

    Mix everything well, then pour it in the caramelized mould.

12. 12

    Steam until inserted skewer comes out clean.

13. 13

    It should have become firm.

14. 14

    Takes about an hour or less.

15. 15

    Once cooled invert it on a plate.

16. 16

    The top will be golden brown.

17. 17

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.