Pudding

Ingredientes:

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

Elaboración:

Estas medidas son para un pudding para 4 personas.

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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.

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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.

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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.

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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.

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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.

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