Ingredients:
2 boxes of Mococa Condensed Milk
2 boxes of Mococa Milk Cream
1 cup of milk
1 package unflavored gelatin powder
2 tablespoons sugar to caramelize the mold
Preparation mode:
Dissolve the powdered gelatine in 1 cup of milk, and put it in the blender along with the condensed milk boxes and the milk cream boxes.
Beat well until it forms a homogeneous mixture. Caramelize the pudding mold with 2 tablespoons of sugar and pour the mixture from the blender into the mold. Let it freeze for approximately 3 hours. Unmold and serve.
Tip: If you want more syrup, melt 1 cup (tea) of sugar until it has a caramel color. Put 1 cup (tea) of water and let the caramel dissolve until it becomes a thick syrup (10 minutes). Wait to cool down before throwing it over the pudding.
