Home-made milk pudding is an Italian culinary tradition contemplating the serving of a “spoonable” dessert at the end of important lunches or dinners. Home-made vanilla-flavoured milk pudding is simple to make and sure to delight all those who appreciate a sweet course at the end of a meal. So here are some very useful cooking tips for serving an eggless home-made pudding that is sure to amaze your guests.
- Without eggs, a pudding risks being dull. For this reason we suggest you add one part of eggless confectioner’s custard to the basic recipe to give it consistency, colour and a tantalizing flavour.
- Once made, it is important for the pudding to rest in the fridge inside its single portion mould for at least 3 hours, to enable it to solidify. Shortly before serving the pudding, take it out of the fridge and place the moulds in boiling water for just a few seconds. In this way, the pudding will slip cleanly out of the mould and will look perfect when you take it to the table.
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