Caramel and egg cream pudding
By VicentaLakin
The French supermarket has a lot of yogurt and sweets that are bottled in glass. It's easy and sweet to throw out a glass bottle when you're back
- sweetening
- roast
- an hour
- simple
Steps for Caramel and egg cream pudding
1
One sugar and a little water to heat
2
As the hot water drops slowly into caramel, it'll be a little hot water
3
Import caramel into glass containers
4
Milk warms up until it boils
5
Eggs mixed with sugar
6
It's a little cooler when you mix milk with egg fluid milk
7
Once the egg cream is sifted and imported into the oven, 180 degrees of preheat and 40 minutes of pudding condensation
8
It's smooth when you're out of the oven with sifted egg cream
9
Let's take a look
10
because jo is one person, the second bottle is smaller than the second