Pudding with pudding and cinnamon

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  • ½ Litre of milk
  • 10 tablespoons of sugar
  • 6 eggs
  • 1 tablespoon of cloves
  • 1 tablespoon (tea) of vanilla essence
  • 8 tablespoons brown sugar
  • 1 tablespoon (tea) of cinnamon powder


Place in a saucepan sugar, and 2 tablespoons water. Light the fire, stirring until the sugar dissolves, for 2 minutes.

Then, bring to a boil for 5 minutes, without moving, or until you get a syrup round and golden. Spread the sauce on a baking tray of 20 cm in diameter. Book.

Beat for 5 minutes in a blender, eggs, milk, brown sugar, vanilla extract, clove and cinnamon. Pour into baking dish.

Bake in a bath with boiling water enough to cobriraté half the height of the baking pan in the oven medium, pre-heated, for 35 minutes, or until the cream cooked and firme.Retire, let the pudding cool.

Bring to a freeze.

Preferably leave from one day to the other. Unmold at the time of service.

If you prefer, serve with whipped cream, sprinkled with powdered cinnamon.

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