Graixonera or ensaimada puding

22 AGO 2017


1 litre of milk

Lemon zest

Cinnamon powder

Liquid caramel

200 g of sugar

6 eggs

2 Ensaimadas from the previous day



Beat the eggs in a bowl, add the sugar, lemon zest, cinnamon powder, milk, and mix. Crumble the ensaimadas and mix everything. Let stand for 15 minutes.

Pour in the background of a mold the caramel, and above this the previous preparation. Cook in the oven at the bath at 180 degrees for 50 minutes.

Umold and let cool in the fridge.