1 bollo suizo (o bollo de leche)

1/4 l de leche (un poco mas para mojar el bollo)

3 huevos

3 cucharadas de azúcar

Para el caramelo:

3 cucharadas de azúcar

2 cucharadas de agua

Unas gotas de limón


Estas medidas son para un pudding para 4 personas.


Se necesita un molde rectangular de los que se usan para bizcocho y si no se tiene, alguno que se use para flan. Yo pongo un molde grande porque me gusta que quede bajo.

Primero hacemos el caramelo:

En un cazo se ponen las tres cucharadas de azúcar, las de agua y tres o cuatro gotas de limón, se pone a fuego suave y se hace el caramelo, se mueve con cuchara de madera hasta que tome bonito color, se vierte en el molde rectangular y se mueve para que se impregnen bien los laterales.


Se corta el bollo en rebanadas de un dedo de grosor, se van mojando en un poco de leche, se escurren y se van colocando en el molde hasta cubrir bien el fondo, se vierte por encima y con una cuchara se aprieta un poquito.

Se baten en una fuente los huevos (con la claras), una vez bien batidos, se les añade las 3 cucharadas de azúcar, se bate bien de nuevo y se le añade el 1/4 l de leche poco a poco y moviéndolo bien, se vierte la mezcla en el molde en el cual tenemos el caramelo y el bollo.


Mientras que vamos preparándolo todo, encendemos  el horno a 200º (arriba y abajo) para que se vaya calentando.

Se pone una fuente amplia con agua, (que quepa bien el molde) que llegue casi a la mitad y se mete en el horno para que se vaya calentando, ya que se hace al baño maría.


En este punto se mete el recipiente en el que tenemos el preparado dentro de la fuente y se baja la temperatura del horno a 180º. Se tiene de 40 a 45 minutos, cuando lleve 40 minutos, se le introduce suavemente un cuchillo largo y si sale limpio es que ya esta, si no, se le deja unos minutos mas.

Se saca del agua y se deja templar, se  mete en la nevera y una vez frio se desmolda.


30 thoughts on “Pudding

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